Angel Pie So Tasty

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Angel Pie

"A lemon cream pie with a meringue crust."

Ingredients :

4 egg whites
1/4 teaspoon cream of tartar
1 cup white sugar
4 egg yolks
half of cup white sugar
2 teaspoons lemon zest
1/three cup lemon juice
1 1/eight cups heavy cream
1 teaspoon lemon zest

Instructions :

Prep : 30M	Cook : 8M	Ready in : 3H

Preheat oven to 250 degrees F ( 120 degrees C).
Beat egg whites till stiff. Add cream of tartar and step by step add 1 cup sugar; beat till sleek. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and aspects of plate, building up the edges 1/2 inch above the threshold of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and depart meringue inside to chill slowly.
Combine egg yolks, half cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring continuously, over medium low-warmth until thick. Pour right into a bowl and funky very well.
Whip bloodless cream till stiff. Place 1/2 of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This pinnacle layer may be piped on with a ornamental superstar tip). Garnish with final lemon zest. Refrigerate till serving.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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