LEMON ANGEL PIE
My mother is known for her wonderful deserts and this is one of her best. Whenever I serve it everyone raves and asks for the recipe.{I use cool whip for the topping}
Provided by Crazy Jase
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 223.5, Fat 5.8, SaturatedFat 2.9, Cholesterol 117.2, Sodium 54.8, Carbohydrate 40.6, Fiber 0.1, Sugar 39.1, Protein 3.7
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