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Angel Pie

By: Ann

"A lemon cream pie with a meringue crust."

Rate/Review | Read Reviews (34)

What to Drink?
	Coffee

Prep Time:
30 Min

Cook Time:
1 Hr 30 Min

Ready In:
3 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 10 inch pie

Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1 cup white sugar
4 egg yolks
1/2 cup white sugar
2 teaspoons lemon zest
1/3 cup lemon juice
1 1/8 cups heavy cream
1 teaspoon lemon zest

Directions

Preheat oven to 250 degrees F ( 120 degrees C).
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.
Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook and stir over medium low heat until thick. Cool thoroughly.
Whip cold cream until stiff. Place half of the whipped cream in the meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. This top layer can be put on with a decorative tube. Garnish with remaining lemon zest. Refrigerate.