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Meringue Angel Pie
Meringue Angel Pie
From: [email protected] (Annette Gonzales)
Date: 16 Aug 1993 15:32:04 GMT
6-8 servings
prep time: 30 - 40 minutes
Baking time: 40 minutes
Chilling time: 2-4 hours
Oven temp: 300 F
Meringue:
4
pinch of salt
egg whites
1/2 tsp. cream of tartar
1 Cup granulated sugar
Filling:
4
1
2
3
1
egg yolks
/2 cup granulated sugar
Tbsp. grated lemon rind
Tbsp. lemon juice
cup whipping cream, whipped
Fresh minth for garnish, optional
Fresh strawberries, slided or whole
raspberries, for garnish, optional
1.
2.
3.
4.
5.
Whip egg whites with cream of tartar and pinch of
salt until frothy.
Slowly beat in the 1 cup sugar, 1 tablespoon at a time,
beating until meringue is stiff and glossy.
Spread meringue into a well-buttered and floured 9-inch
pie plate but reserve some for piping around edges.
Bake at 300 F for 40 - 45 minutes or until meringue
is dry and crisp and top is slightly brown.
Meanwhile, beat egg yolks in a bow with the 1/2 cup
sugar, lemon rind and lemon juice until fluffy.
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/meringue-angel-pie.html (1 of 2) [12/17/1999 11:30:50 AM]
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