angel pie

★★★★★ 1
By Polly Anna
from Milwaukee,WI

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.

★★★★★ 1

Ingredients For angel pie

  • 3
    eggs, separated
  • 5/8 tsp
    cream of tartar
  • 3/4 c
  • 1/2 c
  • 1 Tbsp
    grated lemon peel
  • 3 Tbsp
    lemon juice
  • 3
    reserved egg yolks
  • 1 c
    whipping cream, whipped

How To Make angel pie

  • 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.

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