Lemon Angel Pie
By: Cathy Wiechert
Published: Sunday, December 6, 2009 - 10:49pm

Ingredients




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

About


Tangy, creamy lemon filling in a meringue crust.