Citrus Angel Pie
Citrus Angel Pie recipe
Yield
8 servingsPrep
15 minCook
60 minReady
75 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 1 ½ | cups |
sugar
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| 3 | tablespoons |
lemon juice
and grated lemon rind |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 355 | ml |
sugar
|
|
| 1.3 | ml |
cream of tartar
|
|
| 45 | ml |
lemon juice
and grated lemon rind |
|
Directions
Separate eggs.
Beat whites very stiff with cream of tartar, adding 1 cup sugar gradually.
Pile in greased pie plate. Make a hollow in center.
Bake at 275 degrees for 1 hour.
Beat 4 egg yolks; add ½ cup sugar, lemon juice and rind.
Cook in double boiler until thick.
Cool. Whip ½ pint heavy cream. When filling is cooled, put half of whipped cream in shell.
Add filling and top with remaining cream.
Chill.
