Lemon Angel Pie

Ingredients

4 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar
cup sugar
2 egg whites, stiffly beaten (I use dried egg whites)
1 (8 oz) container non-dairy whipped topping, thawed
1 tablespoon powdered sugar
1 tablespoon lemon zest

Preparation

1
Preheat oven to 300 degrees F.
2
Grease (or use cooking spray) a 9” glass pie plate.
3
In large bowl, beat 4 egg whites with cream of tartar until stiff, but not dry. Add sugar slowly until stiff and glossy.
4
Spread meringue in pie plate, making a “well” in the center for the filling.
5
Bake at 300 degrees for 1 hour. Turn off the heat and leave crust in oven for at least one hour or, preferably, overnight.
6
In small, heavy saucepan, whisk together egg yolks, lemon juice, and sugar. Heat over medium-low heat until mixture thickens and starts to bubble. Remove from heat and transfer to a large bowl. Cover with plastic wrap and allow to cool to room temperature.
7
Fold beaten egg whites into lemon mixture, and then fold in whipped topping.
8
Spread lemon mixture into pie shell and cover with plastic wrap. Chill for several hours.
9
When ready to serve, whip whipping cream with powdered sugar and spread over the top of the pie. Garnish with lemon zest.
10
Using a glass pie plate, and making sure to grease it well, are key to being able to cut and serve this pie!

Tools

 



About

Tangy, creamy lemon filling in a meringue crust.

Yield:

8

Added:

December 6, 2009

Creator:

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