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Angel Pie


This angel pie recipe is made with a lemon pudding mixture in a meringue crust.


  • 4 egg whites
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • .
  • Filling:
  • 4 egg yolks, beaten
  • 1/3 cup sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tablespoons grated lemon peel
  • 1 tablespoon butter
  • 1 cup heavy cream


Beat egg whites and salt to stiff foam. Gradually beat in cream of tartar and 1 cup sugar; continue beating until stiff peaks form. Spread in greased 9-inch pie plate. Bake at 250° for 1 hour. Cool.

In top of double boiler over simmering water, cook egg yolks, 1/3 cup sugar, lemon juice, water, and lemon peel until thick, stirring constantly. Remove from heat; add butter and blend well. Cool filling. Whip cream until stiff peaks form; spread half of the cream in bottom of cooled meringue crust. Top cream with lemon filling then spread with remaining whipped cream. Chill thoroughly and serve.

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