Sunday, July 31, 2011

Lemon Angel Pie


4 eggs, separated

For the meringue crust:
egg whites only
1 cup sugar
1/4 tsp. cream of tartar 

For the lemon custard filling:
egg yolks only
1/2 cup sugar
4 Tbsp. lemon juice
1 Tbsp. grated lemon rind
1/4 tsp. salt 
2 cups whipping cream

Beat 4 egg whites, gradually add 1 cup sugar and cream of tartar. Beat until stiff, but not dry. Spread on bottom and sides of buttered 9 inch pie pan. Bake at 350 degrees for 40-50 minutes. Cool. 

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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1 comment:

  1. Dalia, this looks so good, i am gonna try it on monday and let you know how it was..