Lemon Angel Pie
For the Crust Ingredients 4 egg whites ½ teaspoon cream of tartar 1 cup of sugar (a scant amount) Add cream of tartar to partly beaten egg whites. Beat the mixture until stiff. Add sugar in four parts, beating until stiff and glossy. Spread the mixture evenly in a well-greased pie pan, filling up to the side. Bake the pie for one hour in a 275-degree F oven or until the edges are golden brown. Set aside to cool. For the Pie Filling 4 egg yolks ½ cup of sugar 3 tablespoons of lemon juice 2 teaspoons of lemon rind 1 cup of cream Any type of nuts (garnish optional) Mix all the ingredients together and cook the mixture in a double boiler until thick and smooth. Set aside the mixture to cool. Whip the cream and spread half of it over the crust in the pie pan. Add the lemon filling on top. Spread the remaining cream on top of the lemon filling. Let the pie set for 24 hours in the refrigerator. When serving the pie, garnish it with nuts if so desired. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
