Lemon Angel Pie Recipe
Summary
CuisineAmerican
Ingredients
| Egg yolks | 4 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 2 teaspoons lemon rind | ||
| Water | 1/4 Cup (16 tbs) | |
| Whipping cream | 1 1/2 Cup (16 tbs) | |
| Powdered sugar | 2 Tablespoon | |
| Lemon extract | 1/4 Teaspoon | |
Directions
Beat egg yolks until thick over very low heat or in double boiler. Beat in sugar, lemon juice, lemon rind, and water. Stir until mixture thickens, then cool. Whip cream. Add powdered sugar and lemon extract. Put half of whipped cream in meringue shells, then all of filling, then rest of whipped cream. Note: Make this pie the day before you need it. It will keep in good condition for 2 to 3 days.
Chef
