Lovely Lemons - Lemon Angel Pie

Wednesday, March 19, 2008, by Leigh Anne

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This week’s Lovely Lemon recipe is one that has been a favorite of mine for a long time - about 20 years! It combines two of my favorite things - lemons and a meringue crust!

I first had Lemon Angel Pie when my oldest, sweet college boy who is now 24 was only 4 years old! I was at a Preschool Board Meeting and the woman hosting the meeting served this as dessert. As soon as I took my first bite I knew I had to have the recipe.

Our family has been enjoying this as our favorite Easter dessert ever since. There is just something about Easter that says lemon to me! It just wouldn’t be Easter without our favorite lemon dessert - Lemon Angel Pie.

The great thing about this recipe is you can make it the day ahead - in fact you need to make it the day ahead thus making it a perfect dessert for Easter dinner! Hope you enjoy it as much as we do.

LA Notes: You will bake the meringue crust first - the recipe says to beat the egg whites until stiff, but not dry. I have NEVER in the 20 years I have made this been able to get the eggs to beat until stiff. It always ends up somewhat thick and shiny but definitely not stiff but that’s o.k - just pour it into the buttered pie pan and I promise it will be o.k. It will puff up beautifully.

The other thing - when you remove it from the oven - don’t worry when the beautiful, puffed-up, golden brown crust begins to crack and fall. It is suppose to do that.

Lemon Angel Pie

4 eggs, seperated

1 cup sugar

1/4 tsp. cream of tartar

1/2 cup sugar

3 Tbsp. lemon juice

1 Tbsp. grated lemon rind

1/4 tsp. salt

2 cups whipping cream.

Beat 4 egg whites, gradually add 1 cup sugar and cream of tartar. Beat until stiff, but not dry. Spread on bottom and sides of buttered 9 inch pie pan.

Bake at 350 degrees for 45-60 minutes.

Cool.

Take 4 egg yolks and beat slightly. Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt. Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.

Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture. Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.

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Categories: Nourish, Recipes