Angel Pie Recipe

Ingredients
<br>- 4  egg whites
<br>- ¼ teaspoon cream of tartar
<br>- 1 cup white sugar
<br>- 4  egg yolks
<br>- ½ cup white sugar
<br>- 2 teaspoons lemon zest
<br>- ⅓ cup lemon juice
<br>- 1 ⅛ cups heavy cream
<br>- 1 teaspoon lemon zest
<br><p></p>Directions
<br>step 1: Preheat oven to 250 degrees F ( 120 degrees C).
<br>step 2: Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
<br>step 3: Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
<br>step 4: Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.
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Ingredients
- 4 egg whites
- ¼ teaspoon cream of tartar
- 1 cup white sugar
- 4 egg yolks
- ½ cup white sugar
- 2 teaspoons lemon zest
- ⅓ cup lemon juice
- 1 ⅛ cups heavy cream
- 1 teaspoon lemon zest

Directions
step 1: Preheat oven to 250 degrees F ( 120 degrees C).
step 2: Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
step 3: Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
step 4: Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

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