Lemon Angel Pie
From notyourmomma 16 years ago
- 45 minutes to make
- Serves 6
My go-to-lemon pie when you just have to have that tart finish to a meal. I can make a meringue crust in my sleep but I can't make a good pie dough at all. I make teflon pie crust.
Ingredients
- Meringue Crust shopping list
- 2 egg whites shopping list
- dash of salt shopping list
- 1/2 teaspoon of vanilla shopping list
- 1/2 teaspoon of white vinegar shopping list
- 2/3 cup of sugar shopping list
- Filling: shopping list
- 4 egg yolks shopping list
- 1/2 cup of sugar shopping list
- 1/2 cup of lemon juice shopping list
- 1 Tablespoon lemon rind shopping list
- 1/2 pint of heavy cream, whipped shopping list
- Additional whipped cream for garnish shopping list
- long shreds of lemon rind shopping list
How to make it
- Crust:
- Combine egg white; salt, vanilla and vinegar. Beat to a stiff foam. Add sugar slowly, Beat until stiff and sugar is dissolved. Spread in a well greased 9 inch pie pan. Bake at 300 degree for 45 minutes. Cool to room temp.
- Filling:
- Cook the egg yolks with sugar and lemon juice and rind, in the top of a double boiler until thick; cool and fold in whipped cream. Pour into meringue shell and garnish with additional whipped cream and lemon rind threads.
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