Lemon Angel Pie (Evelyn Austin)

食材

Meringue shell:

3 egg whites

1/8 teaspoon salt

1/2 teaspoon vinegar

1 cup sugar

Lemon filling:

Four egg yolks

2/3 cup sugar

1/3 cup of lemon juice

2 teaspoons great grated lemon peel

1/2 pint heavy cream

2 tablespoons of sugar

1/2 teaspoon of vanilla

Whipped cream

步驟

Make the meringue shell:

Combine the egg whites, salt, and vinegar. Be until soft peaks are formed. Gradually add the sugar and beat until stiff. Spread in a buttered 9 inch pie pan.

Bake at 300°F for 45 minutes or until the shell is dry on the outside. Cool.

Make the lemon filling:

Beat four egg yolks until thick and lemon colored. Gradually beaten 2/3 cup sugar. Beat in the lemon juice and grated peel. Cook over hot, not boiling water, stirring constantly until thick about five minutes. Cool.

Whip 1/2 pint, heavy cream and 2 tablespoons of sugar with vanilla. Spread half of this on a cooled meringue. Cover with cooled lemon filling. Top with remaining whipped cream. Garnish as desired.