Lemon Angel Pie

Name: Lemon Angel Pie
Ingredients: ¼ c. lemon juice; 1 tblsp. grated lemon peel; 1 c. heavy cream, whipped; 4 egg yolks; ½ c. sugar

Preparation info

Appears in

Published 1972

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

Ingredients

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.