Angel Pie

This weekend I made the perfect spring time/Easter dessert.  It’s light lemony and so delicious.  My favorite part besides the lemon, is the meringue crust, its slightly crispy slightly chewy and just oh so yummy.  My mom has been making this recipe for years and the name definitely fits its angelic!  And super easy to make as long as you have some time and a stand mixer (at least in my opinion though my mom makes hers without the use of a stand mixer).  I love my Kitchen aid mixer, its my best friend and makes my whole cooking career so much easier and cleaner.  Plus I suck at using a regular (hand held) mixer, I always always, always, always spray what I am mixing everywhere, it’s so annoying and lots more work to clean up.  But anywho, this recipe is so worth the mess even if you don’t have a stand mixer.

Ingredients: Meringue: 4 egg whites, 1/8 t. cream of tartar, 1/2 tsp lemon rind,  1 c. sugar, Filling: 4 egg yolks, 2 whole eggs, ½ c. sugar, 3 T. lemon juice, 1 t. lemon rind, ¾ pint (12 oz) whipping cream

Start off by separating the 4 egg yolks and put whites in your mixer

Set the egg yolks aside for later

Begin whisking your whites until frothy, then add 1/8 tsp of cream of tartar continue whisking until stiff peaks have formed

while its whisking grate the lemon peel

Once stiff peaks have formed add the 1/2 tsp lemon rind

And slowly whisk in sugar until the whites have turned glossy

Butter a 9 in pie plate and add whites pushing up on the sides

Bake @ 275 for 20 minutes, then @ 300 for 40 minutes

Once the meringue has baked it will fall and create more space in the dish

Set up your double boiler on medium-low heat to cook your filling

Add the 4 egg yolks, and 2 eggs whisk thoroughly

Add 1/2 cup sugar and 1 tsp lemon rind, continue beating

Add lemon juice and cook until filling has thickened, around 4-5 minutes- then set aside to cool

the filling will thicken and be slightly lighter in color

Then in your clean mixer, whip 12 oz of heavy whipping cream until stiff peaks

use 1/3 of the mixture on top of cooled meringue, then pour on cooled filling

Smooth on remaining cream and refrigerate for at least 24 hours before serving.  Enjoy!

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Angel Pie

Meringue:

4 egg whites

1/8 t. cream of tartar

1/2 tsp lemon rind

1 c. sugar

Beat egg whites until frothy.  Add cream of tartar and beat until stiff enough to hold a point.  Gradually beat in sugar and beat until stiff and glossy.  Spread in a well greased 9″ glass pie pan.  Push meringue up along sides of the pie plate.  Bake @ 275° for 20 minutes and then @ 300° for 40 minutes.  Remove from oven and cool completely.

Filling:

4 egg yolks

2 whole eggs

½ c. sugar

3 T. lemon juice

1 t. lemon rind

¾ pint whipping cream

In a double boiler, beat egg yolks and eggs together.  Beat in sugar.  Add lemon juice and lemon rind.  Cook until thick (about 4 to 5 minutes) stirring constantly.  Cool to room temperature.

Whip the cream.  Spread ½ the whipped cream on meringue.  (I usually fold some of the whipped cream into the lemon custard to give it a lighter consistency, but it is not necessary) Spread filling over this, then spread the rest of the whipped cream over filling.  Refrigerate for at least 24 hours to allow pie to set up.

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Tagged as: baking, Cooking, food