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Lemon Angel Pie for Two
This individual Lemon Angel Pie for Two is the perfect amount for two people. A soft meringue crust filled with lemon curd infused whipped cream is perfection
.
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
1
day
day
Total Time
1
day
day
1
hour
hour
Servings
2
servings
Calories
778
kcal
Author
Leigh Anne Wilkes
Equipment
Mini Pie Tins
Foil Pie Tins (5in)
Ingredients
Meringue Crust
1/2
cup
sugar
2
egg whites
save yolks for lemon curd
1/8
tsp
cream of tartar
Lemon Curd
1/4
cup
sugar
1 1/2
Tbsp
lemon juice
fresh squeezed
1/2
Tbsp
lemon zest
1/8
tsp
salt
2
egg yolks
Whipped Cream
1
cup
whipping cream
Instructions
Meringue Crust
Beat egg whites until white and fluffy
Gradually add in sugar and cream of tartar
Beat until stiff, it's ok if they don't stiffen up.
Pour into two buttered 5 inch pie tins.
Bake in a 300 degree F oven for 30 minutes. Cool.
Lemon Curd
In a microwave safe bowl combine egg yolks, sugar, lemon juice, lemon zest and salt.
Cook in microwave for 2 minutes, stopping every 30 seconds to stir.
Allow to cool but not set up completely.
Whipped Cream
Whip cream until medium stiff peaks.
Add half of whipped cream into lemon curd. Fold to combine.
Put mixture into meringue crust.
Top with remaining whipped cream.
Chill for 24 hours or overnight. Garnish with lemon slices or a strawberry
Nutrition
Calories:
778
kcal
|
Carbohydrates:
80
g
|
Protein:
9
g
|
Fat:
49
g
|
Saturated Fat:
29
g
|
Cholesterol:
358
mg
|
Sodium:
250
mg
|
Potassium:
204
mg
|
Fiber:
1
g
|
Sugar:
76
g
|
Vitamin A:
2010
IU
|
Vitamin C:
7
mg
|
Calcium:
106
mg
|
Iron:
1
mg