Cart | Track Order | Help

RECIPE SEARCH

Lemon Angel Pie

Print Full

Source: Cooking at a Glance - Pies & Pastries

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  20 Minutes
Total Time:  4 Hours 5 Minutes
Yield:  Makes 8 servings

The delicate meringue crust will be crisp if the pie is served soon after assembly. If you prefer a softer crust, make the pie a day ahead and store it in the refrigerator.

RECIPE INGREDIENTS

For the Meringue Shell:

3 egg whites

1 teaspoon vanilla

1/4 teaspoon cream of tartar

1 cup sugar

For the Filling:

1/2 cup sugar

3 tablespoons cornstarch

1 1/3 cups milk

3 beaten egg yolks

1/2 cup dairy sour cream

2 teaspoons finely shredded lemon peel

1/4 cup lemon juice

For the Garnish:

Whipped Cream (optional)

Lemon peel (optional)

Raspberries (optional)

DIRECTIONS

FOR THE MERINGUE SHELL:
In a large mixing bowl beat egg whites, vanilla, and cream of tartar with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes, or till very stiff peaks form (tips stand straight) and sugar is almost dissolved. Using a spoon or spatula, spread meringue onto bottom and sides of a well-greased 10-inch pie plate, building the sides up to form a shell. Bake in a preheated 300° oven for 45 minutes. Turn off oven. Let dry in oven with door closed for 1 hour (do not open oven door). Cool on a rack.

FOR THE FILLING:
In a medium saucepan stir together sugar and cornstarch. Stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan and bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in sour cream, lemon peel, and lemon juice. Pour filling into a bowl. Cover surface with plastic wrap. Cool without stirring. Spoon filling into meringue shell. Cover and chill for 2-24 hours.

Just before serving, if desired, garnish with dollops of whipped cream, lemon peel, and raspberries.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 8 servings

Calories:

240

Fat. Total:

Protein:

Carbohydrates, Total:

44g

Sodium:

52mg

% Cal. from Fat:

22%

Cholesterol:

89mg

Digg This Recipe Bookmark this on Delicious

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Articles

Sugar Cookie Cutouts

Candy Bar Fudge

Frosted Banana Bars

Coconut Drop Cookies

Ginger-Spiced Pecans

Wildly Wicked Chocolate Fudge Crackle Cookies

See More Popular Recipes »

Bite-Sized Bliss: Holiday Cookies

Easy Holiday Appetizers

Fast and Light Appetizers

Easy Candy and Giftable Desserts

Regal Roast Beef

Chocolate Fudge Fantastic

See More Popular Articles »

appetizer

beef

chicken

breakfast

cake

potatoes

soup

shrimp

pasta

italian

See More Popular Keywords »

Shopping Ideas and Offers

Nonstick Skillet
By All-Clad
$ 124.95
More Info

Stainless Steel Utensil Set
By Cuisinart
$ 95.95
More Info

Nickel Pearl Stand Mixer
By KitchenAid
$ 399.95
More Info

More Related Products »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

Try Fine Cooking Magazine for quick, healthy and innovative recipes.