Not your ordinary lemon meringue pie. Light, lemony and served on a melt- in-your-mouth meringue crust!
Lemon Angel Pie
· 4 eggs, separated
· 1 c. sugar
· 1/4 t. cream of tartar
· 1/2 c. sugar
· 3 T lemon juice
· 1 T grated lemon rind
· 1/4 t. salt
· 2 c. whipping cream
· Beat egg whites until foamy.
· Add in sugar gradually and cream of tartar.
· Beat until stiff but not dry (it’s o.k if this doesn’t happen)
· Pour into a butter glass pie dish
· Bake meringue crust at 300 degrees for 45-60 minutes.
· Cool.
Filling
· Take 4 egg yolks and beat slightly.
· Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt.
· Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.
· Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture.
· Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.
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