Best Lemon Angel Pie Recipes

LEMON ANGEL PIE

Steps:

• For Crust: Heat oven to 275 degrees. Beat egg whites until soft peaks form. Add salt, cream of tartar and sugar a little at a time. Beat until stiff but not dry. Spread mixture in buttered 9 inch pie plate, forming a crust shape (not too high on sides). Bake for 25 minutes, then increase heat to 300 and continue baking 25 minutes more. This will puff up high, but will settle and crack when cooled. For Filling: Beat egg yolks; stir in sugar, lemon juice and rind. Cook over low heat, stirring constantly until slightly thickened (it will thicken more as it cools. Cool very well, at least 1 hour, at room temperature. For Topping: Whip 1 1/2 cups cream until thick. Fold this slowly into cooled lemon filling. Beat remaining 1/2 cup, adding sugar and vanilla to taste. Pour lemon filling into cooled merangue crust. Spread sweetened whipped cream on top. Refirgerate overnight, if possible

LEMON ANGEL PIE

Steps:

• Beat 4 egg whites until frothy.
• Add cream of tartar beat until it will hold a point.
• Gradually add sugar beat until stiff and glossy.
• Spread into greased pie pan.{putting more toward the sides of the pan than the bottom}.
• Bake @ 300 for 1 hour.
• Filling:.
• Beat 4 egg yolks.
• add 1/2 C sugar,lemon juice,water and lemon rind.
• Cook in double boiler until thick {like a cake mix}stirring often.
• Cool.
• Spread 1 C whipping cream in cooled pie shell, then spread the lemon filling and top with remaining whipping cream.{when spreading try and not crush the merangue as it is very light and airy}.
• Refrigerate for several hours or over night.

LEMON MERINGUE ANGEL PIE

Steps:

• Day one: Beat egg whites, stiff. Add 1 C. sugar gradually 2 T. at a time. Fold in next three ingredients. Place in greased pan. 9 X 13" (Do not use butter to grease pan) Preheat oven to 425 degrees. TURN OVEN OFF. Place pan in oven. Put tape over handle- DO NOT OPEN UNTIL NEXT DAY. Next Day: Whip cream until stiff. Add 2 T. powdered sugar, slowly Put 1/2 of the whipping cream on top of meringue. Then add Lemon filling and second half of whipped cream. Lemon Filling: 6 egg yolks, beaten until lighter in color. Place in double boiler and add juice and rind of 1 1/2 lemons. and 1/2 C. sugar. Cook until thickened. Cool and spread over whipping cream layer. Add last half of the whipping cream on top. Chill in refrigerator for 24 hours. Must be made two days before you have guests.

LEMON-MERINGUE ANGEL PIE

Steps:

• Beat eggs and add sugar slowly 2 T. at a time. Fold in rest of ingredients. Place in greased pan. Do not use butter to grease pan. Turn off oven. Place pan iln oven and let sit overnight. Lemon Filling: 6 egg yolks, beaten until light in color. Place in double boiler and add juice and rind of 1 1/2 lemons and 1/2 C. sugar combine and cook until thick. Stir often. Lemon will drip slowly off the spoon. Cool in refrigerator. Place: 1/2 the whipping cream on top of meringue. Cool lemon filling and spread over whipping cream layer. Add last half of whipping cream on top. Chill in refrigerator 24 hours. Must be made 2 days before guests arrive. Serve with fruit or Pie filling.