Lemon Angel Pie
November 10, 2009
Although neither pie nor pudding, this dessert looks like a rich cream pie, which I believe is why it is called “Angel Pie”! My mother made this scrumptious pie for my husbands birthday (he loves lemon and meringue). I really liked it because even though it was pretty sweet, it was also pretty light. The crust is not your typical pastry dough crust, but a meringue crust. The recipe came from a cookbook called the “Loyalty Cook Book”. It was my grandmother’s, that was passed along to my mother, who is now letting me borrow it. This cook book is so old that all of the pages are completely yellowed and there is no cover on it. So after researching I learned that it was put together by a group of women that belonged to the Native Daughters of the Golden West. My grandmother was a business owner that belonged to a number of different networking organizations, this was one of them, pretty cool! I look forward to trying and sharing more recipes from this cook book. Please enjoy!
For more lemon dessert recipes, from PastryWiz.com, click here.
For the crust:
- 4 egg whites
- 1 cup sugar
- ½ tsp. cream of tartar
Preheat oven to 300 degrees. Beat egg whites until foamy, then beat in the cream of tartar and gradually stir in the sugar. When stiff enough to hold shape, spread in a lightly buttered 9 inch pie plate. Bake about 40 minutes, and cool while you make your filling.
For the filling:
- 4 egg yolks
- ½ cup sugar
- 3 tbsp. lemon juice
- 2 tsp. lemon rind finely grated
- 2 cups of cream whipped
Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice and rind. Cook in a double broiler until thick. Remove from heat and cool completely. Fold in 1 cup of your whipped cream. Pour into your cooled meringue shell, and spread evenly the remaining 1 cup of whipped cream. Chill for 24 hours in the refrigerator before serving. Serve with more whipped cream, if desired.
Serves: 4
Total time: 30 minutes
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