Rating: 4.5 stars
51 Ratings
  • 5 star values: 43
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

Angel pie is made with lemon cream in a meringue crust.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
additional:
1 hr
total:
3 hrs
Servings:
8
Yield:
1 10-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees F ( 120 degrees C).

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  • Beat egg whites until stiff in a clean mixing bowl. Add cream of tartar; gradually add 1 cup sugar, beating until glossy. Transfer meringue into a well-greased 10-inch pie plate. Spread over bottom and sides of the plate, building up sides 1/2 inch above the edge of the plate.

  • Bake in the preheated oven for 1 1/2 hours. Turn off the oven; leave meringue inside to cool slowly.

  • Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in a double boiler. Cook, stirring constantly, over medium-low heat until thick. Pour into a bowl and cool thoroughly.

  • Whip cold heavy cream in a mixing bowl until stiff. Place 1/2 of the whipped cream in cooled meringue shell. Cover with a layer of lemon filling and top with remaining whipped cream. (This top layer can be piped with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

Nutrition Facts

298 calories; protein 3.9g; carbohydrates 39.9g; fat 14.6g; cholesterol 148.3mg; sodium 44.6mg. Full Nutrition
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