LEMON ANGEL PIE
Steps:
- For Crust: Heat oven to 275 degrees. Beat egg whites until soft peaks form. Add salt, cream of tartar and sugar a little at a time. Beat until stiff but not dry. Spread mixture in buttered 9 inch pie plate, forming a crust shape (not too high on sides). Bake for 25 minutes, then increase heat to 300 and continue baking 25 minutes more. This will puff up high, but will settle and crack when cooled. For Filling: Beat egg yolks; stir in sugar, lemon juice and rind. Cook over low heat, stirring constantly until slightly thickened (it will thicken more as it cools. Cool very well, at least 1 hour, at room temperature. For Topping: Whip 1 1/2 cups cream until thick. Fold this slowly into cooled lemon filling. Beat remaining 1/2 cup, adding sugar and vanilla to taste. Pour lemon filling into cooled merangue crust. Spread sweetened whipped cream on top. Refirgerate overnight, if possible
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Tshombe Choice
tc42@gmail.comThis pie is a winner!
Pookie
pookie@yahoo.comOverall, I'm happy with this recipe. It's a good basic lemon angel pie recipe that can be easily adapted to your own preferences.
Favour Moris
f@aol.comI had some trouble getting the crust to brown properly. I think I might have needed to bake it for a little longer.
Lauren McDonald
m.lauren@aol.comThis pie is a bit too sweet for my taste, but it's still a good recipe. I might try reducing the amount of sugar next time.
Craig Wayland
w@hotmail.comI'm always looking for new pie recipes to try, and this one is definitely a keeper. It's simple to make and it always turns out delicious.
Emigod Fine
fine-e@yahoo.comThe lemon flavor in this pie is amazing! It's the perfect balance between tart and sweet.
Mohamud Sugule
m-s46@yahoo.comThis pie is perfect for any occasion. I've made it for birthdays, holidays, and even just a regular weeknight dessert.
Shaikh Munim
shaikhmunim35@hotmail.comI'm not a baker, but I was able to make this pie without any problems. The instructions were clear and easy to follow.
Sakhelwe Dlamini
dlamini.sakhelwe@hotmail.frI made a few substitutions to the recipe (I used a gluten-free crust and I omitted the nuts), and it still turned out great!
Sk.Shakil islam sv
s_s58@hotmail.comThis pie is a bit time-consuming to make, but it's definitely worth the effort. The end result is a stunning and delicious dessert that will impress your guests.
Hafeezaliv Hafeezaliv
hafeezaliv-hafeezaliv46@yahoo.comI followed the recipe exactly and my pie turned out perfectly. The filling was thick and creamy, and the crust was flaky and golden brown.
Million Man
mm@yahoo.comI'm not a huge fan of lemon desserts, but this pie changed my mind! The lemon flavor was subtle and refreshing, and the filling was incredibly light and airy.
Aishaa Carr
carr88@hotmail.comThis is my new favorite pie recipe! It's so easy to make and it always turns out perfect.
Monika Hernandez
hmonika22@aol.comI made this pie for my family and they loved it! The filling was smooth and creamy, and the crust was perfectly golden brown.
Yohana Bol
y_bol@yahoo.comThis lemon angel pie was a hit at my last dinner party! The combination of the creamy filling and the tangy lemon curd was perfect, and the crust was flaky and delicious.