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ANGEL PIE 4 egg whites 1/2 tsp. cream of tartar 1 c. sugar 4 egg yolks 1/2 c. sugar 3 Tbsp. lemon juice 2 tsp. grated lemon rind 1 c. whipping cream Beat egg whites until frothy. Add cream of tartar and beat until whites hold a peak. Add 1 cup sugar and beat until whites are glazed. Pour into well greased pie pan. Bake in slow oven at 250 degrees for 20 minutes. Increase temperature to 300 degrees and bake 40 minutes. Beat egg yolks until lemon colored. Add 1/2 cup sugar, lemon juice and lemon rind. Cook in double boiler, stirring constantly, until thick. When meringue crust and filling have cooled, whip cream and spread 1/2 on meringue. Pour lemon filling into shell and top with remainder of whipped cream. Makes a 9-inch pie, place in refrigerator 12 hours before serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |