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Angel Pie


"A lemon cream pie with a meringue crust."
Original recipe yield: 1 - 10 inch pie.
Prep Time:
30 Minutes
Cook Time:
1 Hour 30 Minutes
Ready In:
3 Hours
Servings:
8

INGREDIENTS:

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup white sugar
  • 4 egg yolks
  • 1/2 cup white sugar
  • 2 teaspoons lemon zest
  • 1/3 cup lemon juice
  • 1 1/8 cups heavy cream
  • 1 teaspoon lemon zest

DIRECTIONS:

  1. Preheat oven to 250 degrees F ( 120 degrees C). Grease a 10 inch pie plate extremely well.
  2. Beat egg whites until stiff. Add cream of tartar and 1 cup sugar; beat until glossy. 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.