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Lemon Angel Pie

Source: Cooking at a Glance - Pies & Pastries
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  4 Hours 5 Minutes
  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)
Lemon Angel Pie Recipe at Cooking.com
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
Part of These Recipe Collections Find Similar Recipes »
 Meringue Pies
 Give Me Some Sugar, Sugar: Southern Desserts
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 240
Fat. Total: 6g
Protein: 4g
Carbohydrates, Total: 44g
Sodium: 52mg
% Cal. from Fat: 22%
Cholesterol: 89mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Renee Reviewed: 06/04/2012
Outstanding
I was very disappointed when my local pie shop closed.it was the only place I knew of that served my favorite pie, lemon angel pie. I was happy when I found this recipe but reluctant because I'm not a great cook.the recipe was easy to make and much more affordable than the slices I had driven to buy so often.this is possibly the best thing I've ever cooked and this recipe is quite possibly even better than the pie I so dearly enjoyed from the pie shop.thank you for sharing!
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