Angel Pie Recipe
Angel Pie is one of the dishes I am known for. I often prepare this Angel Pie just for the accolade that it fetches. It is quite easy to prepare too. Just check out the recipe of Angel Pie.
Ingredients
3 eggs, separated
1/8 teaspoon cream of tartar
3/4 cup sugar
Filling
1/2 cup sugar
1 tablespoon grated lemon peel
3 tablespoons lemon juice
3 reserved egg yolks
1 cup whipping cream, whipped
Directions
Grease (not oil) 9 inch pie pan.
In small bowl, beat egg whites (reserve yolks) with cream of tartar until frothy.
Gradually add 3/4 cup sugar, beating until stiff peaks form.
Spread over bottom and sides of greased pie pan.
Meringue puffs up during baking, so spread only to top edge of pan.
Bake at 275°F for 60 minutes.
Turn oven off.
Leave crust in oven to cool and dry.
In saucepan, combine Filling ingredients except whipped cream.
Cook over low heat, stirring constantly until thickened.
Cool.
Fold into whipped cream.
Pour into meringue shell.
Refrigerate overnight.
If desired, garnish with thin lemon slices or grated lemon peel.
In small bowl, beat egg whites (reserve yolks) with cream of tartar until frothy.
Gradually add 3/4 cup sugar, beating until stiff peaks form.
Spread over bottom and sides of greased pie pan.
Meringue puffs up during baking, so spread only to top edge of pan.
Bake at 275°F for 60 minutes.
Turn oven off.
Leave crust in oven to cool and dry.
In saucepan, combine Filling ingredients except whipped cream.
Cook over low heat, stirring constantly until thickened.
Cool.
Fold into whipped cream.
Pour into meringue shell.
Refrigerate overnight.
If desired, garnish with thin lemon slices or grated lemon peel.
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