Angel Pie

Ingredients

• Servings: 1
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup white sugar
• 4 egg yolks
• 1/2 cup white sugar
• 2 teaspoons lemon zest
• 1/3 cup lemon juice
• 1 1/8 cups heavy cream
• 1 teaspoon lemon zest

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 3 hrs


• preheat oven to 250 degrees f ( 120 degrees c).
• beat egg whites until stiff. add cream of tartar and gradually add 1 cup sugar; beat until glossy. turn the meringue into a well-greased 10 inch pie plate. spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. place in oven, and bake 1 1/2 hours. turn off oven, and leave meringue inside to cool slowly.
• combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. cook and stir over medium low heat until thick. cool thoroughly.
• whip cold cream until stiff. place half of the whipped cream in the meringue shell. cover with a layer of the lemon filling and top with the remainder of the whipped cream. this top layer can be put on with a decorative tube. garnish with remaining lemon zest. refrigerate.