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Lemon angel pie

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Ingredients/Components

sugar
salt - 1/4 tsp
vinegar - 1 tsp
egg whites - 1/2 c
whipping cream - 1 c
lemon juice - 2 Tbsp
grated lemon peel - 2 tsp
Filling:4 egg yolks

How to make lemon angel pie:

Filling:4 egg yolks1 1/3 c. sugar2 tsp. grated lemon peel2 Tbsp. lemon juice Beat egg whites until frothy; add salt and vinegar. Continue beating until stiff. Gradually add 1 1/4 cups sugar (2 tablespoons at a time) beating until all sugar is added and stiff and glossy. Spread in well-greased and floured 9-inch round pan. Bake in very slow 275° oven for 1 hour. Remove immediately to prevent sticking. Whip cream until stiff; sweeten with 2 teaspoons sugar. Spread half of whipped cream on cool meringue; then cover with cool tart lemon filling. Top with remaining whipped cream. Serve or chill before serving.

Filling: Beat egg yolks until thick; add sugar gradually. Add other ingredients and cook over hot water until thick (5 to 7 minutes), stirring constantly. Cool.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

Average rating: 4, total votes: 4

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