Lemon Angel Pie

Crazy Jase's Note:

My mother is known for her wonderful deserts and this is one of her best. Whenever I serve it everyone raves and asks for the recipe.{I use cool whip for the topping}

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 4 eggs
• ¼ teaspoon cream of tartar
• 1 ½ cups sugar
• 6 tablespoons lemon juice
• 3 tablespoons water
• ½ teaspoon lemon rind (optional)
• 2 cups whipped cream

Directions:

1. Beat 4 egg whites until frothy.
2. Add cream of tartar beat until it will hold a point.
3. Gradually add sugar beat until stiff and glossy.
4. Spread into greased pie pan.{putting more toward the sides of the pan than the bottom}.
5. Bake @ 300 for 1 hour.
6. Filling:.
7. Beat 4 egg yolks.
8. add 1/2 C sugar,lemon juice,water and lemon rind.
9. Cook in double boiler until thick {like a cake mix}stirring often.
10. Cool.
11. Spread 1 C whipping cream in cooled pie shell, then spread the lemon filling and top with remaining whipping cream.{when spreading try and not crush the merangue as it is very light and airy}.
12. Refrigerate for several hours or over night.

Reviews

[chef a la Sheena]

found the recipe easy to make however once complete my husband and i noticed a very strong egg flavor. I'm not sure if I was an error on my part or not. I Found that i need more detail as to what the lemon filling should be like when done. What tempature it should get to and how long it should be cooked for. I had it a double boiler for 30 mins on low-med heat. Should it have been higher? more info in the recipe would help.

[Chef #499686]

This is worth the time and effort. Its fantastic. Tastes better if you let it chill longer. I liked it more the next morning. I used extra lemon rind to make it super lemony and offsets the sweet cool whip some. Next time I might use one extra egg and try with orange or lime. The shell is so light and tasty. YUM!

[Gerry]

AWESOME! A request on the Gluten Free Forum had me find this absolutely awesome recipe. A winner - big time - for the gluten free I needed as well as for those of us who aren't. Will have to make enough for everyone - it's that good. Know I am going to hear "it's a ten" for both taste and presentation when my taste testers have one of these. Needing a sweet plate made as tarts instead of using the pie tin. Recipe made for nine shells in the regular sized muffin tins and six using several sized foil tart liner. To my delight no problem getting them out of the pan - while they popped easier from the foil liners there was no problem getting them out of the pan. Baking time in my oven approximately 45 minutes, keeping in mind ovens do vary. Shells were beautiful! As for the filling it made up easily in my heavy pot I use for fillings and lemon curd. What I did find is be sure to thicken as the poster suggests - I stopped short - recooked and perfect. Prepared and refrigerated, filled just before serving. For us the muffin tins size perfect for dessert. Will use the smaller foil tart liners for the sweet tray using the smaller size may make for less baking time. I see endless options as to fillings! Thank you for sharing your mother's recipe. Can't wait to wow my family and friends! Update March 22 - I WOWED them! Using the smaller foil liners shortens baking time. Made for a winner. This not only wowed the GF - it WOWED everyone. Recipe requests? Yes - each and everyone! Made mention that five was a winner - quests decided that since everyone wanted a copy of the recipe - it should be deemed a ten! Now how good is that!!