Angel Pie Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Apr. 6, 2008
This is a wonderfully light and refreshing dessert. I made a mess of it trying to serve it and I'm glad it wasn't for company. Baked meringue is very fragile and I had a heck of a time getting a slice out in one piece. So for presentation, unless you're a whiz at cutting meringe, I'd only give it a 3, but the taste is definitely 5-star. The lemon is delightfully tart and is balanced by the sweetness of the meringue crust. I see no need to sweeten the whipped cream as it seems the dessert is sweet enough without it. I was concerned about the relatively small amount of lemon curd compared to the other ingredients, but the intense flavor carries through even though the amount is small. This is a wonderful alternative to lemon meringue pie. 4/12/09--I shaped individual crusts on parchment on a cookie sheet. This worked well and I didn't have the mess trying to cut it that I had when it was a whole pie.
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Photo by Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA
Living In: Salem, Virginia, USA

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Reviewed: Oct. 23, 2007
My grandma has been making this for years, she hates the time it takes but each piece of heaven in your mouth makes it worth every second!
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9 users found this review helpful

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Cooking Level: Intermediate

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Reviewed: Jun. 9, 2006
This is a trustworthy recipe--no "surprises." Just remember that you're not making a pudding type of filling, you're making a curd, which behaves much differently on the stove. I also whip 2 cups of cream and add about a quarter cup of sugar and 1/2 tsp. vanilla to it. I lighten the curd by folding in a little of the whipped cream. Not only does this lighten it up, it also gives the base a velvety feel to the tongue. Garnish with lemon rind curls & you've got a winner.
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44 users found this review helpful

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Cooking Level: Expert

Living In: Albany, Oregon, USA

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Reviewed: Apr. 30, 2006
Delicious light and yummy lemon pie with a shell that melts in your mouth. The directions do not tell you to put the beaten egg whites into the pie plate and to "mold" the eggwhite edges upwards to hold in the filling after the shell is baked. I have made a similar pie before so I knew to do this. I did not use a bouble bolier as the instructions said, but just cooked the egg yolk mixture over medium low heat until it was thick and began to boil. Be sure to cool both the shell and the lemon mixture completely as the instructions tell you. I used two cups of whipped cream and added a little vanilla and powdered sugar to the whipped cream for a hint of sweetening. I garnished the top with a few fresh red raspberries on each piece. I will definately make this recipe again as it is a real winner. I served this for company and everyone loved it!
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67 users found this review helpful

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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 16, 2006
Decided to try making a light pie and chose this recipe. Had unexpected company and everyone rated this a "5" Will definitely make this many times again. Used 2 cups of cream instead of 1 1/8 to completely cover the top.
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Reviewed: May 27, 2003
I am on a low carb diet. I substituted "Splenda" sweetener for the sugar and this pie was excellent!
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35 users found this review helpful

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