Lemon Angel Pie
Gluten Free Recipe
By Fitness and Freebies
Similar to a lemon meringue pie, only in this recipe the crust is the meringue. The filling is a bit thin but packed with lemon flavor. Top with whipped cream.
Recipe Ingredients
Meringue Crust - beat until stiff:
Four 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.
Lemon Filling:
Beat well: 4 egg yolks
Add:
1/2-cup sugar,
1/2-cup water,
2 tablespoons lemon juice,
2 teaspoons grated lemon rind
Recipe Directions
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.
See also: No Bake Lemon Slice
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