Here's one of my faves: Angel Lemon Pie. I've shared it before and I'm gonna share it again because it is SO good. It's different from regular pie because it has a meringue crust. Don't let the word meringue scare you, because it's really very easy to do. The pie is very light, very lemony, and literally melts in your mouth. This pie needs to chill for an entire day before you serve it, so keep that in mind if you decide to try it. Don't worry, the chilling time is worth it!
Angel Lemon Pie
adapted from a KUTV cooking segment
4 egg whites
1/4 t. cream of tartar
1 c. sugar
Beat egg whites until frothy. Add cream of tartar, and beat until stiff. Gradually add sugar, and beat until stiff and shiny. Put into a greased 9-in. pie pan. Bake at 275 degrees for 20 minutes, then turn the heat up to 300 degrees and bake for 40 minutes more. Cool.
|The meringue crust before baking.|
4 egg yolks
1/2 c. sugar
3 T. lemon juice
1/2 t. lemon extract
1-2 T. water
1 c. whipping cream
2 T. sugar
1/2 t. vanilla
Beat yolks until thick and lemon colored. Gradually beat in sugar. Add lemon juice, grated peel (Or extract) and water. Cook over a double boiler until thick, stirring constantly. (This step doesn't take long, and I cooked it until it was the consistency of yogurt). Chill.
Whip the cream with 2 T. sugar and 1/2 t. vanilla. Spread 1/2 of whipped cream over cooled crust, then spread the lemon custard over that. Add the rest of the whipped cream on top. Refrigerate 24 hours before serving.