Lemon Angel Pie

(from SallyV’s recipe box)

I remember my grandmother making this back in the early 1950’s. I’m sure this is what sparked my love for lemons!

Source: Grandma Oakvik

Prep time: 30 minutes
Cook time: 60 minutes
Serves 6 people

Categories: Dessert

Ingredients

  • 4 eggs, separated
  • 1 C. sugar
  • 1/4 t. cream of tartar
  • 1/2 C. sugar
  • 3 T. lemon juice
  • 1 T. grated lemon rind
  • 1/4 t. salt
  • 2 C. whipping cream

Directions

  1. Preheat oven to 250°. Lightly butter a 9“ pie pan.

  2. Beat 4 egg whites until foamy; gradually add 1 cup sugar and cream of tartar. Beat until stiff, but not dry. Spread on bottom and sides of prepared pie pan. Bake for 60 minutes. Meringue should be dry and glossy. Cool.

  3. Beat 4 egg yolks slightly. Stir in 1/2 C. sugar, 3 T. lemon juice and 1 T. grated lemon rind, 1/4 t. salt. Cook in double boiler until thickened, stirring constantly. Cool.

  4. 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 several hours or overnight.

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