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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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Your rating: None
4.3325
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 605 Calories from Fat 355

% Daily Value*

Total Fat 40 g61.7%

Saturated Fat 21.9 g109.4%

Trans Fat 0 g

Cholesterol 178.6 mg59.5%

Sodium 318.4 mg13.3%

Total Carbohydrates 50 g16.8%

Dietary Fiber 0.21 g0.83%

Sugars 22.2 g

Protein 5 g9.3%

Vitamin A 2.9% Vitamin C 9.3%

Calcium 3.8% Iron 1.6%

*Based on a 2000 Calorie diet

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Los Angeles Angel Pie Recipe