Lemon Angel Pie Recipe
Gluten Free Recipe
Similar to a lemon meringue pie, only in this Lemon Angel Pie the crust is the meringue. The filling is a bit thin but packed with lemon flavor. Top with whipped cream.
Meringue Crust - beat until stiff:
4 egg whites and 1/4-teaspoon cream of tartar. Add gradually: 3/4-cup sugar and 1-teaspoon vanilla or 1/4 teaspoon gluten free vanilla powder. Spread on well greased 9-inch pie pan and bake 300-degrees for one hour. Cool.
Beat well: 4 egg yolks
2 tablespoons lemon juice
2 teaspoons grated lemon rind
Cook over low heat until thick, cool in pan. Spread over crust. This doesn't make very much filling, so you will need to spread it thin.
Whipped Cream Topping:
Whip 1 plus 1/2-pint whipping cream and spread over filling, serve.
Store pie in refrigerator up to 24 hours.
Super Summer Treat
Lemon Meringue Milkshake: Blend 1 cup each lemon sorbet and vanilla frozen yogurt, 1/4 cup milk and 2 tablespoons jarred lemon curd; pour into glasses. Beat 2 egg whites and 2 tablespoons superfine sugar until stiff. Spoon onto the shake glasses and brown with a kitchen torch.
Did you know?
Lemon water contains high levels of vitamin C, which can reduce cortisol, the stress hormone that contributes to belly fat. Lemon water also fends off bloat, which prevents metabolism plateaus.