Lemon Angel Pie
A home-kitchen version of lemon angel pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 4 eggs (room temperature)
- 1/2 tsp. cream of tartar
- 1 c. sugar
- 1/2 c. sugar
- 2 tsp. lemon rind, grated
- 3 Tbsp. lemon juice
- 2 c. heavy cream
- 1 Tbsp. sugar
Method
Separate eggs.
Beat whites until foamy, add cream of tartar and beat until they start to stiffen.
Add 1 cup sugar gradually and continue beating until meringue is glossy and stiff enough to hold its shape.
Spread on lightly buttered 9-inch pie plate.
Make outside rim higher than middle.
Bake at 300° for 40 minutes. While meringue crust is cooling, beat egg yolks until thick and lemon colored.
Beat in 1/2 cup sugar, lemon juice and rind.
Cook in a double boiler about 15 to 20 minutes until thick.
Cool.
Whip 1 cup heavy cream.
Fold into lemon mixture blending thoroughly. Fill center of meringue crust with this mixture and chill 8 to 16 hours.
When ready to serve, cover top with remaining cup of cream whipped with 1 tablespoon of sugar.
