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Lemon Angel Pie

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“My mother is known for her wonderful deserts and this is one of her best. Whenever I serve it everyone raves and asks for the recipe.{I use cool whip for the topping}”
1hr 30mins

Ingredients Nutrition


  1. Beat 4 egg whites until frothy.
  2. Add cream of tartar beat until it will hold a point.
  3. Gradually add sugar beat until stiff and glossy.
  4. Spread into greased pie pan.{putting more toward the sides of the pan than the bottom}.
  5. Bake @ 300 for 1 hour.
  6. Filling:
  7. Beat 4 egg yolks.
  8. add 1/2 C sugar,lemon juice,water and lemon rind.
  9. Cook in double boiler until thick {like a cake mix}stirring often.
  10. Cool.
  11. Spread 1 C whipping cream in cooled pie shell, then spread the lemon filling and top with remaining whipping cream.{when spreading try and not crush the merangue as it is very light and airy}.
  12. Refrigerate for several hours or over night.

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