-
-
My review
Angel Pie
Ann
"A lemon cream pie with a meringue crust."
Added to shopping list.
Go to shopping list.
Ingredients
3 h servings 298Original recipe yields 8 servings (1 10-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4250 Ratings
-
-
-
-
-
Most helpful positive review
4/30/2006
Delicious light and yummy lemon pie with a shell that melts in your mouth. The directions do not tell you to put the beaten egg whites into the pie plate and to "mold" the eggwhite edges upwards...
Most helpful critical review
3/17/2011
Not sure why this was rated so highly by most folks, but we found it to be odd. Not great flavor, a strange consistency, just ODD, lol. I would MUCH MUCH prefer a lemon meringue pie over this co...
Most helpful
Most positive
Least positive
Newest
4/30/2006
Delicious light and yummy lemon pie with a shell that melts in your mouth. The directions do not tell you to put the beaten egg whites into the pie plate and to "mold" the eggwhite edges upwards...
6/9/2006
This is a trustworthy recipe--no "surprises." Just remember that you're not making a pudding type of filling, you're making a curd, which behaves much differently on the stove. I also whip 2 cup...
7/21/2008
This is similar to my recipe, but I am all about easy. No need to use a double boiler--just cook the lemon juice, sugar (reduced to 1/3 cup) and egg yolk over medium low heat, whisking constantl...
4/6/2008
This is a wonderfully light and refreshing dessert. I made a mess of it trying to serve it and I'm glad it wasn't for company. Baked meringue is very fragile and I had a heck of a time getting...
5/27/2003
I am on a low carb diet. I substituted "Splenda" sweetener for the sugar and this pie was excellent!
8/12/2008
This pie induced much selfishness and ill will. Arguements abounded as family members denied sneaking pieces. This lasted less than a full day as this heavenly dessert vanished that fast. At f...
8/28/2010
This has been my favorite pie for over 50 years. It is light and refreshing ... not at all filling after a dinner. It is a perfect combination of sweet and sour/tangy. It is important to mold...
11/20/2009
This pie has been a thanksgiving favorite in my family for almost 50 years - the recipe used to be printed on Crystal Sugar sacks. Make sure that you use either the cream of tartar or a 1/2 tsp ...
5/8/2011
Though there are greater tragedies but right up there would be never having experienced this pie. I have fond memories of my grandma's angel pie and this recipe allows me to recreate memories f...