Angel Pie Best Family Recipes

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Friday, February 12, 2016

Angel Pie

"A lemon cream pie with a meringue crust."

Ingredients :

four egg whites
1/4 teaspoon cream of tartar
1 cup white sugar
four egg yolks
1/2 cup white sugar
2 teaspoons lemon zest
1/3 cup lemon juice
1 1/eight cups heavy cream
1 teaspoon lemon zest

Instructions :

Prep : 30M	Cook : 8M	Ready in : 3H

Preheat oven to 250 degrees F ( a hundred and twenty stages C).
Beat egg whites until stiff. Add cream of tartar and step by step upload 1 cup sugar; beat until sleek. Turn the meringue right into a nicely-greased 10 inch pie plate. Spread over bottom and facets of plate, building up the sides half inch above the brink of the plate. Place in oven, and bake 1 half hours. Turn off oven, and go away meringue inner to cool slowly.
Combine egg yolks, half cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring continuously, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
Whip cold cream until stiff. Place half of the whipped cream within the cooled meringue shell. Cover with a layer of the lemon filling and top with the the rest of the whipped cream. (This top layer may be piped on with a ornamental superstar tip). Garnish with final lemon zest. Refrigerate until serving.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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