Angel Pie Recipe-Alternate

mary Armstrong

By
@emit1961

This is the same recipe posted as Angel Pie except the lemon filling is made from scratch; not a box filling.

Does need to be prepared and refrigerated 24 hours before you wish to serve it.

Everyone that loves lemon merinque pie LOVES this dessert!


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Comments:

Serves:

8-18

Prep:

24 Hr 55 Min

Cook:

1 Hr

Ingredients

MERINQUE/CRUST

4
egg whites
1 c
sugar
1/4 tsp
cream of tartar

LEMON FILLING

4
egg yolks
1 Tbsp
grated lemon peel/rind
3-4 Tbsp
lemon juice
1/4 c
water
1 Tbsp
cornstarch
3/4 c
sugar
dash
salt

TOPPING/FILLING

1 c
whipping cream, whipped

Directions Step-By-Step

1
MERINQUE:

Beat 4 egg whites until frothy. Add 1/4 tsp. cream of tartar; beat until stiff.
Gradually add suger, beat until stiff and glossy. Spread in a well greased 9 inch pie pan. I use glass.
2
Bake 45 minutes at 275 degrees, then 15 minutes at 300 degrees. COOL completely.
3
FILLING:
Mix 1/4 cup water with 1 tbsp. cornstarch and set aside.

I substitute 2-3 tbsp. fresh lemon juice for some of the water.
4
In top of double boiler over medium heat, beat 4 egg yolks until thick and lemon colored. Gradually beat in lemon peel, lemon juice, cornstarch mixture, sugar and salt.
5
Cook and stir over gently boiling water until thickened and bubbles 7-8 minutes. Remove from heat. Cover with plastic on surface. COOL.
6
Spread 1/2 of whipped cream (1 cup) over baked merinque. Cover with lemon filling and top with remaining whipped cream.

Refrigerate for 24 hours before serving.

Don't worry if the merinque cracks while cooling; just cover with the whipped cream.

About this Recipe

Course/Dish: Pies