angel pie recipe-alternate
(2 ratings)
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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(2 ratings)
yield
8 -18
cook time
1 Hr
Ingredients For angel pie recipe-alternate
- MERINQUE/CRUST
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4egg whites
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1 csugar
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1/4 tspcream of tartar
- LEMON FILLING
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4egg yolks
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1 Tbspgrated lemon peel/rind
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3-4 Tbsplemon juice
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1/4 cwater
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1 Tbspcornstarch
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3/4 csugar
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dashsalt
- TOPPING/FILLING
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1 cwhipping cream, whipped
How To Make angel pie recipe-alternate
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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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2Bake 45 minutes at 275 degrees, then 15 minutes at 300 degrees. COOL completely.
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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