ANGEL PIE
ANGEL PIE
Ingredients
- 1 c. sugar
- 1/4 tsp. cream of tartar
- 4 eggs, separated
- 1/2 c. sugar
- 3 Tbsp. lemon juice
- 1 Tbsp. grated rind
- 1/8 tsp. salt
- 1 pt. heavy cream
Instructions
- Heat oven to 275 degrees. Sift sugar and cream of tartar together. Beat egg whites until stiff, not dry. Add sifted ingredients slowly, beating continuously until smooth and glossy. Use to line bottom and sides of well-greased 9-inch pie plate, keeping the center hollowed out to 1/4 inch thickness. Do not spread meringue on rim. Bake about 1 hour at 275 degrees. Cool.
- Meanwhile, beat yolks slightly. Stir in 1/2 cup sugar, lemon juice, rind and salt. Cook in double boiler over water, until it is very thick (about 8-10 minutes). Remove. Cool. Whip 1 cup cream and fold into lemon mixture. Fill meringue shell. Chill in refrigerator 24 hours. Just before serving top with 1 cup whipped cream.
Notes
Pat Larson
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