Lemon Angel Pie
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Meringue: Add cream of tartar then beat until whites stand in peaks. Add Splenda, a little at a time, beating well after each addition. Beat for a minute or two after adding all the sugar. Butter and flour a pyrex pie plate. Spread the meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10-15 minutes in a 275 degree oven, then raise the temperature to 300 degrees and bake for an additional 20 minutes. |
Filling:
Beat egg yolks well.
Add sugar, juice and rind. Cook in double boiler until thickened. Cool thoroughly.
Whip cream and sweeten with 2 tablespoons Splenda. Gently fold cooled lemon mixture into whipped cream and spoon into cooled meringue pie shell. Chill thoroughly and serve.
See also:
Grasshopper Pie
Silky Peanut Butter Pie
