Lemon Angel Pie

Preparation info

  • Difficulty

    Easy

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Gay as a daisy—meringue holds white capped billows of lemon filling

Ingredients

  • 9" Meringue Pie Shell
  • 4 egg yolks
  • ½ c. sugar
  • ¼ c. lemon juice
  • 1 tblsp. grated lemon peel
  • 1 c. heavy cream, whipped

Method

  • Beat egg yolks until thick and lemon-colored. Gradually beat in sugar. Stir in lemon juice and peel. Cook over simmering water, stirring constantly, until mixture is thick, about 5 to 8 minutes. Mixture should be thick enough to mound slightly when dropped from spoon. Cool.
  • Spread cool lemon mixture into Meringue Pie Shell. Top with whipped cream. Chill 12 hours or overnight.