Light Lemon Angel Pie

(2)
0 reviews.
  • 45 min prep time
  • 7 hr 30 min total time
  • 10 ingredients
  • 8 servings

Ingredients

1
cup sugar

Meringue Crust

3
egg whites (reserve yolks for filling)
1/4
teaspoon cream of tartar
3/4
cup sugar

Filling

2
tablespoons cornstarch
1/3
cup lemon juice
3
egg yolks
2
tablespoons grated lemon peel
3
to 4 drops yellow food color
1
(8-oz.) container frozen light whipped topping, thawed

Directions

  1. 1 Heat oven to 250°F. Generously butter 9-inch pie pan. In large bowl, beat egg whites and cream of tartar until frothy. Gradually add 3/4 cup sugar 2 tablespoons at a time, beating at high speed until sugar is dissolved and stiff glossy peaks form, about 8 to 10 minutes. DO NOT UNDERBEAT. Spread meringue evenly over bottom and up sides of buttered pan.
  2. 2 Bake at 250°F. for 1 hour. Turn oven off; let meringue crust cool in oven with door closed for 2 hours.
  3. 3 Meanwhile, in medium saucepan, combine 1 cup sugar and cornstarch; mix well. Gradually stir in lemon juice until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute, stirring constantly. Remove from heat. In small bowl, beat egg yolks; stir about 2 tablespoons hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon peel and food color. Cover surface of filling with plastic wrap. Cool 45 minutes or until completely cooled.
  4. 4 Fold whipped topping into filling. Pour into cooled meringue crust. Refrigerate at least 3 hours or overnight. If desired, garnish with thin lemon slices or grated lemon peel.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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