Lemon Angel Pie

How to make Lemon Angel Pie

Ingredients:

▢1 cup sugar

▢4 eggs separated, room temperature

▢1/4 tsp. cream of tartar

▢1/2 cup sugar

▢3 Tbsp. lemon juice

▢1 Tbsp. grated lemon rind

▢1/4 tsp. salt

▢2 cups whipping cream.

Instructions:

Beat egg whites until white and fluffy.

Add in sugar gradually and cream of tartar.

Beat until stiff but not dry (it’s o.k if this doesn’t happen)

Pour into a buttered 9″ deep dish glass pie dish and press up against the sides

Bake meringue crust at 300 degrees for 45-60 minutes.

Cool.

Filling

Take 4 egg yolks and beat slightly.

Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt.

Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.

Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture.

Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.

Tips & Notes:

Your weather will effect how well your egg whites stiffen and I have made this dessert many times when they don’t stiffen up and it looks more like thick white soup. That’s o.k.! Just pour it into the pan and it will be fine, I promise.

Don’t worry if your meringue crust starts to crack as it cools – it is suppose to do that!

Recommended Products:

Pie Plate (9in)

Microplane

Juicer

Nutrition Facts: