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Lemon Angel Pie
Topic Started: Apr 29 2016, 01:55 AM (196 Views)
Darcie
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Skeptic


Yield: 8-10 servings

4 eggs, separated
1 1/2 cups sugar, divided
1/4 teaspoon cream of tartar
1/4 cup lemon juice, about 1 lemon worth
1 tablespoon finely grated and chopped lemon zest, about 1 lemon worth
1/4 teaspoon kosher salt
2 cups heavy whipping cream

Crust directions:
Preheat the oven to 300°F. Place the egg whites in a mixing bowl and beat until white and fluffy, about 3 minutes. Gradually add in 1 cup of sugar and cream of tartar. Beat another minute to combine. Scoop into a buttered glass pie pan and bake for 50 minutes, until puffy, lightly browned, and beginning to crack. While the crust is baking, make the filling and let it cool.

Remove from the oven and let cool completely. The crust will begin to crack and fall as it cools.

Filling directions:
While the crust is in the oven, whisk together the egg yolks, 1/2 cup sugar, lemon juice, zest, and salt. Microwave for 4 minutes, stirring every 45 seconds. Let cool.

When both the crust and the lemon filling have cooled, whip the cream into peaks and fold 1/2 the whipped cream into the lemon mixture. Spoon the lemon mixture over the crust and spread with a spatula. Scoop dollops of whipped cream over the lemon filling and smooth with a spatula.

Refrigerate 12-24 hours before serving. The pie will keep nicely in the refrigerator for 2-3 days. Enjoy

Will be making this using Coconut Cream. Want something decadent.
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agate
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Sounds very decadent.
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FuzzyO
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Sort of upside down lemon meringue pie!
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Trotsky
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Big City Boy
agate
Apr 29 2016, 03:59 AM
Sounds very decadent.
Especially with the 2 cups of heavy whipping cream...like 1 million calories.
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lilal
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Sounds like a Lemon Pavlova. oooh 02 wub :th_th15_8_6-2:
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Shorty
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Sounds like something I'd eat.

I'm copying the recipe. Will it last very long, if only serving to two folks?

Oops, just saw it will last two or three days. Serve to company and then a couple of days for yourself.
Edited by Shorty, Apr 29 2016, 03:04 PM.
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