Whipped Cream Angel Pie
|Eggs||4 Large (separated)|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Lemon peel||4 Teaspoon, grated|
|Lemon juice||3 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
In a large bowl, beat egg whites with an electric mixer on high speed until frothy.
Sprinkle in cream of tartar; continue to beat until whites hold soft peaks.
Gradually add 1 cup of the sugar, 2 tablespoons at a time, beating until meringue is glossy and holds very stiff peaks.
With the back of a tablespoon, spread meringue in a well-greased 9-inch pie pan, pushing it high on pan sides so it resembles a pie shell.
Bake in a 300° oven until meringue is firm and dry but not browned, about 40 minutes.
Let cool in pan on a rack.
If made ahead, cover airtight and hold at room temperature until next day.
In the top of a double boiler, beat egg yolks, the remaining 1/2 cup sugar, lemon peel, and lemon juice until blended.
Cook over simmering water, stirring constantly, until sauce is thick, about 10 minutes.
Let cool, then cover and refrigerate until cold, about 2 hours (or until next day).
Whip cream until it holds soft peaks; fold into chilled lemon sauce.
Spoon mixture into meringue shell.
To mellow flavors, refrigerate for at least 2 hours or up to 8 hours before cutting.