This is a recipe for Angel Pie, a dessert that is both light and fluffy. It has a meringue-like crust on top and a cream filling inside. The pie is named for its angelic appearance, and it is sure to be a hit with your family and friends!
- 4 egg whites, cream of tartar, 1 cup white sugar, 4 egg yolks, ½ cup white sugar, 2 teaspoons lemon zest, ⅓ cup lemon juice, heavy cream, 1 teaspoon vanilla extract
1. Preheat oven to 250 degrees F (120 degrees C).
2. Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
3. Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler over medium low-heat . Cook , stirring constantly , until thick . Pour into a bowl and cool thoroughly .
4 Whip cold cream until stiff .
5 place half of whipped cream mixture in cooled meringue shell . Cover with layer of lemon filling then top with remaining whipped cream mixture (This top layer can be piped on with decorative star tip)
6 Garnish pie with remaining lemon zest
7 Refrigerate until serving
- Calories: 340
- Fat: 17g
- Saturated fat: 10g
- Cholesterol: 143mg
- Sodium: 107mg
- Potassium: 97mg
- Carbohydrates: 41g
- Fiber: 0.5g
- Sugar : 33 g