It's so easy! And it's gluten free! OK, it's a "pie" mainly because it's baked in a pie plate...and it's light and delicious, perfect for a warm day or special occasion.
Angel Pie
Ingredients
4 eggs, separated (let whites come to room temperature)
½ t. cream of tartar
Pinch of salt
1 c. sugar, divided
3 T. fresh lemon juice
grated peel of 2 lemons
1 c. whipping cream
Optional: 1 pint fresh berries of your choice, clean and dry
Pie Category
All Pies | Pie of the Month | Lemon | Lemon | Easy Pies | Gluten-Free Pies | Lemon, Lime & Orange Pies | Meringue Pies | Other Fun PiesDirections
- Preheat oven to 300°.
- Grease a 9” pie plate, including the lip.
- Beat egg whites until frothy, then add the cream of tartar and salt. Beat until soft peaks form.
- Very gradually, add ½ c. sugar and continue beating until all sugar is added and dissolved. The mixture will be glossy and will stand in stiff peaks.
- Using a large spoon, spread the meringue into the pie plate, including up the sides and on the lip so that it resembles a pie shell.
- Bake for 40 minutes or until light brown. Cool completely on a rack.
- Beat the egg yolks and remaining ½ c. sugar in the top of a double boiler (without heat) until light. Gradually stir in the lemon peel and juice and cook over hot water until thick, stirring constantly. Chill well.
- Whip cream until gentle peaks form, and fold into the chilled lemon mixture.
- Fill meringue shell with lemon filling and chill for several hours.
- When serving, top with optional fresh berries.
Baker’s Notes and Tips and Tricks
The recipe calls for 3 hours of chilling time, which is recommended for the cook, as well. Also, I reduced the sugar in this recipe. If you want the full amount, use 1 c. in the meringue.
