Angel Pie
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
8
Recipe Icon - Master recipes
Source:

Ingredients for - Angel Pie

1. Egg whites - 4
2. Cream of tartar - ¼ teaspoon
3. White sugar - 1 cup
4. Egg yolks - 4
5. White sugar - ½ cup
6. Lemon zest - 2 teaspoons
7. Lemon juice - ⅓ cup
8. Heavy cream - 1 ⅛ cups
9. Lemon zest - 1 teaspoon

How to cook deliciously - Angel Pie

1. Stage

Preheat the oven to 250 degrees F ( 120 degrees C).

2. Stage

Beat egg whites until stiff in a clean mixing bowl. Add cream of tartar; gradually add 1 cup sugar, beating until glossy. Transfer meringue into a well-greased 10-inch pie plate. Spread over bottom and sides of the plate, building up sides 1/2 inch above the edge of the plate.

3. Stage

Bake in the preheated oven for 1 1/2 hours. Turn off the oven; leave meringue inside to cool slowly.

4. Stage

Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in a double boiler. Cook, stirring constantly, over medium-low heat until thick. Pour into a bowl and cool thoroughly.

5. Stage

Whip cold heavy cream in a mixing bowl until stiff. Place 1/2 of the whipped cream in cooled meringue shell. Cover with a layer of lemon filling and top with remaining whipped cream. (This top layer can be piped with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.