angel pie recipe-alternate
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!
prep time
cook time
1 Hr
method
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yield
8-18 serving(s)
Ingredients
- MERINQUE/CRUST
- 4 - egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- LEMON FILLING
- 4 - egg yolks
- 1 tablespoon grated lemon peel/rind
- 3-4 tablespoons lemon juice
- 1/4 cup water
- 1 tablespoon cornstarch
- 3/4 cup sugar
- dash - salt
- TOPPING/FILLING
- 1 cup whipping cream, whipped
How To Make angel pie recipe-alternate
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Step 1MERINQUE: 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.
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Step 2Bake 45 minutes at 275 degrees, then 15 minutes at 300 degrees. COOL completely.
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Step 3FILLING: 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.
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Step 4In 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.
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Step 5Cook and stir over gently boiling water until thickened and bubbles 7-8 minutes. Remove from heat. Cover with plastic on surface. COOL.
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Step 6Spread 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Pies
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