Lemon Angel Pie
| Ingredients: |
Meringue Crust |
| 4 egg whites | |
| 1 c. sugar or Splenda | |
| 1/4 tsp. cream of tartar | |
| 9" pie pan greased | |
|
Filling |
|
| 4 egg yolks | |
| 1/2 c. sugar or Splenda | |
| 2 tbsp. lemon juice | |
| 1 c. heavy cream - whipped |
Beat the 4 egg whites well. Add
cream of tartar. Gradually add sugar, 2tbsp at a time, until
1 cup has been added. Spread into the bottom and sides of pie pan and bake at
275 degrees.
for 1 hour, cool.
Beat the 4 egg yolks and stir
in 1/2 c. sugar and lemon juice. Cook over low heat until thick.
Whip cream and add to above custard. Pour into meringue shell and chill at least
2 hours.
This Recipe Courtesy of:
Creative
Hearts
112 2nd. Street East
Hastings, MN 55033
(651) 437-3272
A Treasure of Handcrafted Gifts and Boyds Bears