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angel pie recipe-alternate

(2 ratings)
Recipe by
mary Armstrong
San Antonio, TX

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!

(2 ratings)
yield 8 -18
cook time 1 Hr

Ingredients For angel pie recipe-alternate

  • 4
    egg whites
  • 1 c
  • 1/4 tsp
    cream of tartar
  • 4
    egg yolks
  • 1 Tbsp
    grated lemon peel/rind
  • 3-4 Tbsp
    lemon juice
  • 1/4 c
  • 1 Tbsp
  • 3/4 c
  • dash
  • 1 c
    whipping cream, whipped

How To Make angel pie recipe-alternate

  • 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.

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