Angel Pie

Polly Anna

By
@Polly

Working with meringue may seem intimidating, but you'll love the end result.

The meringue shell is great filled with fresh strawberries and whipped cream too.


pinch tips: How to Make a Pie Shell & Lattice Top


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Ingredients

3
eggs, separated
5/8 tsp
cream of tartar
3/4 c
sugar

FILLING INGREDIENTS

1/2 c
sugar
1 Tbsp
grated lemon peel
3 Tbsp
lemon juice
3
reserved egg yolks
1 c
whipping cream, whipped

Directions Step-By-Step

1
Heat oven to 275 degrees.
2
Grease 9-inch pie pan. In small bowl, beat egg whites-use 4 if you have a larger pie pan (reserve yolks) with cream of tartar until frothy.
3
Gradually add 3/4 cup sugar, beating continuously until stiff peaks form.
4
Spread or pour over bottom of prepared pie pan. Meringue puffs up during baking, so spread only to the edge of pan.
5
Bake for 60 minutes. Turn oven off. Leave crust in oven to cool and dry. Don't rush things or your bottom crust will be soggy.
6
In small saucepan, combine filling ingredients except whipped cream.
7
Cook over low heat until thickened stirring constantly.
8
Cool. Fold into whipped cream. Pour into meringue shell.
9
Refrigerate overnight. If desired, garnish with thin lemon slices or grated lemon peel.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy