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Lemon Angel Pie

Western.Chefs's picture
Ingredients
  9 inch meringue pie shell 1 , baked and cooled
For filling
  Egg yolks 4
  Sugar 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Finely grated lemon rind 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)
Directions

Beat egg yolks in the top of a double boiler until thick and cream colored.
Gradually beat in sugar, then lemon juice and rind.
Set over simmering water and cook, stirring constantly, about 5-8 minutes until thick.
Remove from heat, place a circle of wax paper flat on mixture, and cool to room temperature.
Whip cream until soft peaks form, and spread half in bottom of pie shell.
Cover with filling and top with remaining whipped cream.
Or fold lemon mixture into whipped cream, then fill pie shell.
Chill overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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