Cathy's Angel Pie
Angel Pie recipe
Yield
8 servingsPrep
30 minCook
1 hrsReady
10 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
|
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
sugar
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | each |
lemon
grated rind from |
|
| 4 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
|
*
|
| 1.3 | ml |
cream of tartar
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
sugar
|
|
| 45 | ml |
lemon juice
|
|
| 1 | each |
lemon
grated rind from |
|
| 4 | each |
egg yolks
|
*
|
Directions
MERINGUE: Beat egg whites until foamy.
Add Cream of Tartar then beat until the whites stand in peaks.
Add sugar a little at a time, beating well after.
Beat for a minute or two after adding all the sugar.
Butter and flour pyrex pie plate. Spread the meringue in the plate.
Bake 1 hr and 10 to 15 minutes in a 275 degree oven, then raise temp to 300 degrees and bake for additional 20 minutes.
FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in double boiler until thickened.
Cool.
Whip ¾ cup of whipping cream and sweeten with 2 tablespoon powdered sugar.
Cover meringue with half of cream then lemon filling and then the rest of the cream.
Leave in refrigerator overnight.
