You are here

Lemon Angel Pie

Mormon.Cook's picture
  Egg yolks 4
  Sugar 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Lemon rind 2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Whipping cream 1 1⁄2 Cup (24 tbs)
  Powdered sugar 2 Tablespoon
  Lemon extract 1⁄4 Teaspoon
  Meringue shells 1 Teaspoon

Beat egg yolks until thick over very low heat or in double boiler. Beat in sugar, lemon juice, lemon rind, and water. Stir until mixture thickens, then cool. Whip cream. Add powdered sugar and lemon extract. Put half of whipped cream in meringue shells, then all of filling, then rest of whipped cream. Note: Make this pie the day before you need it. It will keep in good condition for 2 to 3 days.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (14 votes)