Angel Pie

Angel Pie

36

"A lemon cream pie with a meringue crust."

Ingredients

3 h servings 298 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 250 degrees F ( 120 degrees C).
  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.
  3. Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook and stir over medium low heat until thick. Cool thoroughly.
  4. Whip cold cream until stiff. Place half of the whipped cream in the meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. This top layer can be put on with a decorative tube. Garnish with remaining lemon zest. Refrigerate.
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Reviews

36
  1. 44 Ratings

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Delicious light and yummy lemon pie with a shell that melts in your mouth. The directions do not tell you to put the beaten egg whites into the pie plate and to "mold" the eggwhite edges upwards...

This is a trustworthy recipe--no "surprises." Just remember that you're not making a pudding type of filling, you're making a curd, which behaves much differently on the stove. I also whip 2 cup...

This is similar to my recipe, but I am all about easy. No need to use a double boiler--just cook the lemon juice, sugar (reduced to 1/3 cup) and egg yolk over medium low heat, whisking constantl...