LEMON MERINGUE ANGEL PIE
Steps:
- Day one: Beat egg whites, stiff. Add 1 C. sugar gradually 2 T. at a time. Fold in next three ingredients. Place in greased pan. 9 X 13" (Do not use butter to grease pan) Preheat oven to 425 degrees. TURN OVEN OFF. Place pan in oven. Put tape over handle- DO NOT OPEN UNTIL NEXT DAY. Next Day: Whip cream until stiff. Add 2 T. powdered sugar, slowly Put 1/2 of the whipping cream on top of meringue. Then add Lemon filling and second half of whipped cream. Lemon Filling: 6 egg yolks, beaten until lighter in color. Place in double boiler and add juice and rind of 1 1/2 lemons. and 1/2 C. sugar. Cook until thickened. Cool and spread over whipping cream layer. Add last half of the whipping cream on top. Chill in refrigerator for 24 hours. Must be made two days before you have guests.
LEMON-MERINGUE ANGEL PIE
Steps:
- Beat eggs and add sugar slowly 2 T. at a time. Fold in rest of ingredients. Place in greased pan. Do not use butter to grease pan. Turn off oven. Place pan iln oven and let sit overnight. Lemon Filling: 6 egg yolks, beaten until light in color. Place in double boiler and add juice and rind of 1 1/2 lemons and 1/2 C. sugar combine and cook until thick. Stir often. Lemon will drip slowly off the spoon. Cool in refrigerator. Place: 1/2 the whipping cream on top of meringue. Cool lemon filling and spread over whipping cream layer. Add last half of whipping cream on top. Chill in refrigerator 24 hours. Must be made 2 days before guests arrive. Serve with fruit or Pie filling.
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