Los Angeles Angel Pie Recipe
Ingredients
| Egg yolks | 1 | |
| Lemon juice | 3 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Lemons Rind- 2nos, grated | ||
| Whipping cream | 1 Cup (16 tbs), Whipped | |
| Pastry Shell- 2 unbaked, 9-inch | ||
Directions
MAKING
1) In a bowl, beat the egg yolks until thickened.
2) Slowly add the sugar and beat.
3) Add the lemon juice and rind.
4) In a top bowl of the double boiler, pour the egg yolk mixture and cook stirring constantly for 5 to 8 minutes until thick.
5) Remove from heat and cool the yolk mixture.
FINALIZING
6) Spread 1/2 of the whipped cream over the baked shell.
7) Top the cream with lemon mixture and cover with the remaining whipped cream.
8) Place the pie in refrigerator for 9 to 10 hours.
SERVING
9) Cut in wedges and serve sprinkled with icing sugar if desired.
1) In a bowl, beat the egg yolks until thickened.
2) Slowly add the sugar and beat.
3) Add the lemon juice and rind.
4) In a top bowl of the double boiler, pour the egg yolk mixture and cook stirring constantly for 5 to 8 minutes until thick.
5) Remove from heat and cool the yolk mixture.
FINALIZING
6) Spread 1/2 of the whipped cream over the baked shell.
7) Top the cream with lemon mixture and cover with the remaining whipped cream.
8) Place the pie in refrigerator for 9 to 10 hours.
SERVING
9) Cut in wedges and serve sprinkled with icing sugar if desired.
Chef
