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Angel Pie Recipe

Serves 6 to 8


  • 4 eggs, separated
  • 1/4 cup cream of tartar
  • 1 cup plus 1/2 cup sugar, divided
  • 1 cup whipping cream
  • 1/2 cup milk
  • 3 tbsp lemon juice
  • 2 tsp lemon rind


1. Beat egg whites until frothy; add cream of tartar and beat until stiff; gradually beat in 1/2 cup sugar.
2. Spread in well greased 9-inch pie tin.
3. Bake 20 minutes in 275 degree oven, then 40 minutes at 300 degrees.
4. Beat egg-yolks until lemon-colored; gradually add sugar, then milk, lemon juice and rind.
5. Cool until thick, stirring constantly; cool.
6. Spread 1/2 the whipped cream over cooled meringue, then spread lemon custard on, then rest of whipped cream.
7. Refrigerate 24 hours before serving.


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Main Ingredient:Dairy / Cream
Fruit / Lemon
Preparation Method:Baking

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