Light Angel Pie
Angel Pie recipe
Yield
8 servingsPrep
10 minCook
60 minReady
1 daysTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| ¼ | teaspoon |
cream of tartar
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
whipped topping, prepared
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
milk
|
|
| 3 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
lemon zest
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 1.3 | ml |
cream of tartar
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
whipped topping, prepared
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
milk
|
|
| 45 | ml |
lemon juice
|
|
| 1E+1 | ml |
lemon zest
|
|
Directions
Beat egg whites until frothy; add cream of tartar and beat until stiff; gradually beat in ½ cup sugar.
Spread in well greased 9 inch pie tin.
Bake 20 minutes in 275 degree oven, then 40 minutes at 300 degrees.
Beat egg-yolks until lemon-colored; gradually add sugar, then milk, lemon juice and rind.
Cool until thick, stirring constantly; cool.
Spread ½ the whipped cream over cooled meringue, then spread lemon custard on, then rest of whipped cream.
Refrigerate 24 hours before serving.
