LEMON-MERINGUE ANGEL PIE

LEMON-MERINGUE ANGEL PIE image

Yield Serves 8

Number Of Ingredients 16

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6 egg whites, beaten stiff
1 C. sugar (Take 15 min. to add slowly when beating eggs.)
1/2 tsp. cream of tartar
Dash of salt
1/2 tsp. vanilla
DO NOT OPEN OVEN
Next day.
Lemon Filling:
6 egg yolks, beaten until light in color 1 1/2 lemons, juice and rind
1/2 C. sugar
Whipping cream layer;
1 C. whipping cream, whipped
2 T. powdered sugar, added slowly
Suggestions for topping:
Cherry Pie filling or
fresh fruit such as strawberries, blueberries, raspberries, etc.

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.