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Light Angel Pie

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Submitted by kikifrypan

Angel Pie recipe

YIELD

8 servings

PREP

10 min

COOK

60 min

READY

1 days

Ingredients

4 4
LARGE LARGE EGGS
separated
¼ 1.3
TEASPOON ML CREAM OF TARTAR
1 237
CUP ML SUGAR
½ 118
CUP ML SUGAR
½ 118
CUP ML MILK
3 45
TABLESPOONS ML LEMON JUICE
2 1E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 210 17% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 48mg 2%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 0%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 5%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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