Angel Pie
My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust.
Recipe Summary Angel Pie
A lemon cream pie with a meringue crust.
Ingredients | Lemon Meringue Pie Recipes4 egg whites¼ teaspoon cream of tartar1 cup white sugar4 egg yolks½ cup white sugar2 teaspoons lemon zest⅓ cup lemon juice1 ⅛ cups heavy cream1 teaspoon lemon zestDirectionsPreheat 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, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.Info | Lemon Meringue Pie Recipesprep:
30 mins
cook:
1 hr 30 mins
additional:
1 hr
total:
3 hrs
Servings:
8
Yield:
1 10-inch pie
TAG : Angel PieDessert Recipes, Pies, Vintage Pie Recipes,
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