Lemon Angel Pie Recipe
Lemon Angel Pie is a delicious dessert dish that you would love to prepare on every party. Try this pie dish; I am sure you will have a huge fan following for this!
Ingredients
Meringue Shell:
4 Egg Whites
1/2 Tsp. Cream of Tartar
1/8 Tsp. Salt
1 Tsp. Vanilla Extract
1 Cup Granulated Sugar
Lemon Filling:
2 Tbs. Flour
1 Cup Granulated Sugar
1/8 Tsp. Salt
1/4 Cup Water
1/4 Cup Lemon Juice
4 Egg Yolks, beaten
1/4 Tsp. Almond Extract
2 Cups Heavy Whipping Cream
Directions
Meringue Shell:
Place egg whites in large mixing bowl.
Beat until foamy.
Add cream of tartar, salt and vanilla.
Beat until stiff and dry.
Add sugar gradually and continue beating until sugar has dissolved.
On a greased 10x14" cookie sheet, spoon mixture into a 9" round, having sides at least 1" high.
Bake for 1 hour in a preheated 275 degree oven.
When done, turn off heat and allow to dry in oven for 10 to 15 minutes.
Cool slightly before removing from pan onto a serving dish or platter.
Lemon Filling: Mix flour, sugar and salt.
Add water and lemon juice.
Stir until smooth; add beaten egg yolks and mix well.
Cook over low heat until mixture is thick, stirring constantly.
Remove from range; add almond extract & chill.
Whip the heavy cream until stiff; fold half or all of the whipped cream into the chilled filling.
Pour into meringue shell.
Top with the second half of whipped cream, if desired.
Let stand 24 hours in the refrigerator before serving.
Be sure it is covered to prevent it from absorbing other flavors in the refrigerator.
Place egg whites in large mixing bowl.
Beat until foamy.
Add cream of tartar, salt and vanilla.
Beat until stiff and dry.
Add sugar gradually and continue beating until sugar has dissolved.
On a greased 10x14" cookie sheet, spoon mixture into a 9" round, having sides at least 1" high.
Bake for 1 hour in a preheated 275 degree oven.
When done, turn off heat and allow to dry in oven for 10 to 15 minutes.
Cool slightly before removing from pan onto a serving dish or platter.
Lemon Filling: Mix flour, sugar and salt.
Add water and lemon juice.
Stir until smooth; add beaten egg yolks and mix well.
Cook over low heat until mixture is thick, stirring constantly.
Remove from range; add almond extract & chill.
Whip the heavy cream until stiff; fold half or all of the whipped cream into the chilled filling.
Pour into meringue shell.
Top with the second half of whipped cream, if desired.
Let stand 24 hours in the refrigerator before serving.
Be sure it is covered to prevent it from absorbing other flavors in the refrigerator.
