Angel Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 250 degrees F ( 120 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Beat egg whites until stiff in a clean mixing bowl. Add cream of tartar; gradually add 1 cup sugar, beating until glossy.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Transfer meringue into a well-greased 10-inch pie plate. Spread over bottom and sides of the plate, building up sides 1/2 inch above the edge of the plate.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven for 1 1/2 hours. Turn off the oven; leave meringue inside to cool slowly.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in a double boiler. Cook, stirring constantly, over medium-low heat until thick.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Pour into a bowl and cool thoroughly.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Whip cold heavy cream in a mixing bowl until stiff. Place 1/2 of the whipped cream in cooled meringue shell. Cover with a layer of lemon filling and top with remaining whipped cream. (This top layer can be piped with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.'}

📊 Nutrition Facts

Per serving (8 servings total)