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Los Angeles Angel Pie

Chef.Foodie's picture
Ingredients
  Egg yolks 4
  Lemon juice 3 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Grated lemon rind 2 Teaspoon
  Whipping cream 1 Cup (16 tbs), whipped
  Unbaked 9 inch pastry shell 2
Directions

MAKING
1) In a bowl, beat the egg yolks until thickened.
2) Slowly add the sugar and beat.
3) Add the lemon juice and rind.
4) In a top bowl of the double boiler, pour the egg yolk mixture and cook stirring constantly for 5 to 8 minutes until thick.
5) Remove from heat and cool the yolk mixture.

FINALIZING
6) Spread 1/2 of the whipped cream over the baked shell.
7) Top the cream with lemon mixture and cover with the remaining whipped cream.
8) Place the pie in refrigerator for 9 to 10 hours.

SERVING
9) Cut in wedges and serve sprinkled with icing sugar if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Mixing
Ingredient: 
Lemon
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
6

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