Lime Angel Pie Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Salt | 1/4 Teaspoon | |
| Vanilla | 1/2 Teaspoon | |
| Eggs | 4 , separated | |
| Water | 1/2 Cup (16 tbs) | |
| Lime juice | 1/4 Cup (16 tbs) | |
| 2 teaspoons grated lime peel | ||
| Green food coloring | ||
| 1 baked 9-inch pastry shell | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Confectioner’s sugar | 2 Tablespoon, powdered | |
Directions
MAKING
1 On top of a double boiler, combine 1/2 cup of sugar, gelatin, salt and vanilla.
2 In a small bowl,beat egg yolks slightly .
3 Stir in water and lime juice; stir into the gelatin mixture.
4 Cook, stirring constantly, over simmering water for 10 minutes, or until the gelatin dissolves and mixture coats a metal spoon.
5 Strain into a small bowl; stir in lime peel and a drop or two of food coloring to tint green.
6 Chill, stirring several times until as thick as an unbeaten egg white.
7 In a large bowl,beat egg whites until foamy-white and double in the volume.
8 Sprinkle in remaining 1/2 cup sugar, a tablespoon at a time, beating constantly until meringue stands in firm peaks.
9 Place the bowl of meringue in a pan partly filled with ice and water.
10 Fold thickened gelatin mixture into meringue until the mixture mounds on a spoon.
11 Spoon into the pastry shell and chill for 3 to 4 hours, or until firm.
12 Just before serving, in a medium-size bowl beat cream and 10X sugar until stiff; spoon over the filling.
SERVING
13 Sprinkle with grated lime peel(optional).Serve.
1 On top of a double boiler, combine 1/2 cup of sugar, gelatin, salt and vanilla.
2 In a small bowl,beat egg yolks slightly .
3 Stir in water and lime juice; stir into the gelatin mixture.
4 Cook, stirring constantly, over simmering water for 10 minutes, or until the gelatin dissolves and mixture coats a metal spoon.
5 Strain into a small bowl; stir in lime peel and a drop or two of food coloring to tint green.
6 Chill, stirring several times until as thick as an unbeaten egg white.
7 In a large bowl,beat egg whites until foamy-white and double in the volume.
8 Sprinkle in remaining 1/2 cup sugar, a tablespoon at a time, beating constantly until meringue stands in firm peaks.
9 Place the bowl of meringue in a pan partly filled with ice and water.
10 Fold thickened gelatin mixture into meringue until the mixture mounds on a spoon.
11 Spoon into the pastry shell and chill for 3 to 4 hours, or until firm.
12 Just before serving, in a medium-size bowl beat cream and 10X sugar until stiff; spoon over the filling.
SERVING
13 Sprinkle with grated lime peel(optional).Serve.
Chef
