Angel Pie Recipe-Alternate

Name: Angel Pie Recipe-Alternate
Prep time: 24 h 55 min
Cook time: 1 h
Total time: 1 h 55 min
Yield: 8-18
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

By mary Armstrong
@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!

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

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
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How to Make Angel Pie Recipe-Alternate

Step-by-Step

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.
Bake 45 minutes at 275 degrees, then 15 minutes at 300 degrees. COOL completely.
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.
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.
Cook and stir over gently boiling water until thickened and bubbles 7-8 minutes. Remove from heat. Cover with plastic on surface. COOL.
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.