RECIPE FOR LEMON ANGEL PIE RECIPES

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LEMON ANGEL PIE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Lemon Angel Pie Recipe - Food.com - Food.com - Recipes ... image

My mother is known for her wonderful deserts and this is one of her best. Whenever I serve it everyone raves and asks for the recipe.{I use cool whip for the topping}

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 8 serving(s)

Number Of Ingredients 7

4 eggs
1/4 teaspoon cream of tartar
1 1/2 cups sugar
6 tablespoons lemon juice
3 tablespoons water
1/2 teaspoon lemon rind (optional)
2 cups whipped cream

Steps:

  • Beat 4 egg whites until frothy.
  • Add cream of tartar beat until it will hold a point.
  • Gradually add sugar beat until stiff and glossy.
  • Spread into greased pie pan.{putting more toward the sides of the pan than the bottom}.
  • Bake @ 300 for 1 hour.
  • Filling:.
  • Beat 4 egg yolks.
  • add 1/2 C sugar,lemon juice,water and lemon rind.
  • Cook in double boiler until thick {like a cake mix}stirring often.
  • Cool.
  • Spread 1 C whipping cream in cooled pie shell, then spread the lemon filling and top with remaining whipping cream.{when spreading try and not crush the merangue as it is very light and airy}.
  • Refrigerate for several hours or over night.

Nutrition Facts : Calories 223.5, FatContent 5.8, SaturatedFatContent 2.9, CholesterolContent 117.2, SodiumContent 54.8, CarbohydrateContent 40.6, FiberContent 0.1, SugarContent 39.1, ProteinContent 3.7

LIGHT LEMON ANGEL PIE RECIPE - PILLSBURY.COM



Light Lemon Angel Pie Recipe - Pillsbury.com image

Enjoy this delicious light lemon angel pie garnished with lemon slices or grated lemon peel that’s perfect for a dessert.

Provided by Pillsbury Kitchens

Total Time 7 hours 30 minutes

Prep Time 45 minutes

Yield 8

Number Of Ingredients 10

1 cup sugar
3 egg whites (reserve yolks for filling)
1/4 teaspoon cream of tartar
3/4 cup sugar
2 tablespoons cornstarch
1/3 cup lemon juice
3 egg yolks
2 tablespoons grated lemon peel
3 to 4 drops yellow food color
1 (8-oz.) container frozen light whipped topping, thawed

Steps:

  • Heat oven to 250°F. Generously butter 9-inch pie pan. In large bowl, beat egg whites and cream of tartar until frothy. Gradually add 3/4 cup sugar 2 tablespoons at a time, beating at high speed until sugar is dissolved and stiff glossy peaks form, about 8 to 10 minutes. DO NOT UNDERBEAT. Spread meringue evenly over bottom and up sides of buttered pan.
  • Bake at 250°F. for 1 hour. Turn oven off; let meringue crust cool in oven with door closed for 2 hours.
  • Meanwhile, in medium saucepan, combine 1 cup sugar and cornstarch; mix well. Gradually stir in lemon juice until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute, stirring constantly. Remove from heat. In small bowl, beat egg yolks; stir about 2 tablespoons hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon peel and food color. Cover surface of filling with plastic wrap. Cool 45 minutes or until completely cooled.
  • Fold whipped topping into filling. Pour into cooled meringue crust. Refrigerate at least 3 hours or overnight. If desired, garnish with thin lemon slices or grated lemon peel.

Nutrition Facts : Calories 270 , CarbohydrateContent 52 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 30 mg, SugarContent 48 g

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