Angel Pie

I’m so excited to be guest posting today over at Gimme Some Suga! Although I spend much of my son “Little Moore’s” nap times up in the sewing room doing sewing and scrap booking projects, I love to take a break from the hum of the sewing machine every now and then to make something in the kitchen (other than dinner).

When I think of summertime fruits, the first thing that comes to mind are lemons. Our house in California had this fantastic lemon tree… made more fantastic by the fact that it was growing in the neighbor’s yard, and there were two beautiful fruit-covered branches that stretched into our yard, giving me all the lemons I could wish for, all summer long.{Score!}

I got this recipe for “Angel Pie” from my mother in law. I entered it in a pie contest after moving to Vegas, and it won third place (in part because my S’Mores Pie won first). The Angel Pie is different from a traditional Lemon Meringue because the meringue is the crust, and because of the yummy addition whipped cream.

Angel Pie:

Meringue Crust:
4 egg whites
1/4 tsp cream of tartar
1 cup sugar

Filling:
4 egg yolks
1/2 cup sugar
2tbsp lemon juice
zest of 1 lemon

1/2 pint wipped cream
3 tbsp powdered sugar

Directions:
1. Lightly grease your pie plate. Preheat oven to 275 degrees.

2. Make the meringue. Beat the egg whites in a CLEAN metal bowl until frothy. Add cream of tartar. Beat until firm, then add sugar slowly, and keep beating.

3. Spoon about half of the meringue into the pie plate, forming to the shape of the plate. Put the rest of the Meringue in a piping bag with a large star tip, and make a decorative edge. I did a zig zag this time, but I’ve done some really pretty swirls in the past as well.
4. Bake for 20 min, then increase the oven temperature to 300 degrees and bake for an additional 40 minutes, checking every 10 minutes or so to make sure your meringue doesn’t get too brown.
5. While your meringue crust is baking, make the filling. Combine yolks, sugar, lemon juice and zest. Cook over low heat until thick, stirring and scraping the bottom of the pot. Allow to cool.
6. Whip up your whipped cream with the powdered sugar until firm, but do not over beat.
7. After your meringue crust has come out of the oven and cooled, spoon in half of the whipped cream into the shell cavity.
8. Cover with all the lemon filling, spreading nearly to edge.
9. Put the remaining whipped cream into a fresh piping bag with large star tip, and create a whipped cream border inside the meringue border.
10. Pie can be stored in the refrigerator for several hours before serving. Enjoy!
Thanks for inviting me over to share… feel free to visit me anytime!

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