Lemon Angel Pie

Active Time:  20 Minutes
Total Time:  4 Hours 5 Minutes Makes 8 servings
The delicate meringue crust will be crisp if the pie is served soon after assembly. If you prefer a softer crust, make the pie a day ahead and store it in the refrigerator.

INGREDIENTS

For the Meringue Shell:
3 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup sugar
For the Filling:
1/2 cup sugar
3 tablespoons cornstarch
1 1/3 cups milk
3 beaten egg yolks
1/2 cup dairy sour cream
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
For the Garnish:
Whipped Cream (optional)
Lemon peel (optional)
Raspberries (optional)
DIRECTIONS

FOR THE MERINGUE SHELL:
In a large mixing bowl beat egg whites, vanilla, and cream of tartar with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes, or till very stiff peaks form (tips stand straight) and sugar is almost dissolved. Using a spoon or spatula, spread meringue onto bottom and sides of a well-greased 10-inch pie plate, building the sides up to form a shell. Bake in a preheated 300° oven for 45 minutes. Turn off oven. Let dry in oven with door closed for 1 hour (do not open oven door). Cool on a rack.
FOR THE FILLING:
In a medium saucepan stir together sugar and cornstarch. Stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan and bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in sour cream, lemon peel, and lemon juice. Pour filling into a bowl. Cover surface with plastic wrap. Cool without stirring. Spoon filling into meringue shell. Cover and chill for 2-24 hours.
Just before serving, if desired, garnish with dollops of whipped cream, lemon peel, and raspberries.
 
Nutrition Information
Makes 8 servings – Facts Per Serving:
Calories: 240 Fat. Total: 6g Carbohydrates, Total: 44g
Cholesterol: 89mg Sodium: 52mg Protein: 4g
Fiber: 0g % Cal. from Fat: 22% Fat, Saturated: 0g
 
Source: www.cooking.com

Recipe reprinted by permission of Weldon Owen. All rights reserved.

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Categories: Sweet Side of Pies | Tags: , , | 1 Comment

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One thought on “Lemon Angel Pie

  1. maralynhill

    This looks great and sounds easy. Thanks for posting.

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