Desserts

Lemon Angel Pie

INGREDIENTS:

Crust:

4 egg whites
¼ teaspoon cream of tartar
1 cup sugar
¼ teaspoon vanilla
¼ teaspoon almond extract

 

Filling:

4 egg yolks
1 cup sugar
Juice of 1 lemon
Pinch of salt

 

8 oz. Cool Whip

DIRECTIONS:

Crust:
Beat egg whites until foamy. Add cream of tartar and beat until dry. Sift sugar and add slowly, vanilla, and almond extract.

Grease large pie pan and spoon meringue into pan, spreading to edges to form side of pie. Create a shallow dip in the middle of the pie. (Makes a lot of meringue. You can make Meringue Drop Cookies with extra.)

Bake at 300 degrees for 45 minutes. Allow to cool.

Filling:
Beat egg yolks and gradually add sugar. Beat until smooth. Add lemon juice and pinch of salt.

Cook until thick in top of double boiler, stirring constantly. Remove from heat, beat until fluffy and cool.

Spread lemon custard in pie shell. Top with whipped topping.

Refrigerate before serving.