Friday, May 7, 2010

Lemon Angel Pie

This recipe came from Family Circle magazine, but was part of Grammy's collection. No copyright infringement intended.

Indiana Lemon Angel Pie

3 egg whites
1/4 ts cream of tartar
1 cup sugar
5 egg yolks
2/3 cup sugar
1 TB grated lemon rind
1/3 cup lemon juice
1 cup heavy cream, whipped

-To make the Meringue shell: Beat egg whites with cream of tartar until foamy white. Beat in 1 cup sugar a tablespoon at a time until meringue forms stiff peaks. Butter 9" pie plate. Spoon meringue over bottom and up sides to form shell.
-Bake shell at 275 degrees for 1 hr. Cool.

-To make Lemon filling: Beat egg yolks in double boiler until frothy. Beat 2/3 cup sugar in until mixture is thick. Stir in lemon rind and juice. Cook over hot -not boiling- for 13 minutes. Stir constantly. Cool.
-Spoon filling into meringue shell. Refrigerate for 12 hours. Top with whipped cream. Decorate with orange and lemon slices and mint.

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