Lemon Angel Pie
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}
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INGREDIENTS
Nutrition- 4
- 1⁄4teaspoon cream of tartar
- 1 1⁄2cups sugar
- 6tablespoons lemon juice
- 3tablespoons water
- 1⁄2
- 2cups whipped cream
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DIRECTIONS
- Beat 4 egg whites until frothy.
- Add cream of tartar beat until it will hold a point.
- Gradually add sugar beat until stiff and glossy.
- Spread into greased pie pan.{putting more toward the sides of the pan than the bottom}.
- Bake @ 300 for 1 hour.
- Filling:
- Beat 4 egg yolks.
- add 1/2 C sugar,lemon juice,water and lemon rind.
- Cook in double boiler until thick {like a cake mix}stirring often.
- Cool.
- 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}.
- Refrigerate for several hours or over night.
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