Light Angel Pie

8 ingredients
7 steps

Ingredients

  • 4 large eggs separated
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 1 cup whipped topping, prepared
  • 1/2 cup sugar
  • 1/2 cup milk
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest

Directions

  1. 1
    Beat egg whites until frothy; add cream of tartar and beat until stiff; gradually beat in 1/2 cup sugar.
  2. 2
    Spread in well greased 9 inch pie tin.
  3. 3
    Bake 20 minutes in 275 degree oven, then 40 minutes at 300 degrees.
  4. 4
    Beat egg-yolks until lemon-colored; gradually add sugar, then milk, lemon juice and rind.
  5. 5
    Cool until thick, stirring constantly; cool.
  6. 6
    Spread 1/2 the whipped cream over cooled meringue, then spread lemon custard on, then rest of whipped cream.
  7. 7
    Refrigerate 24 hours before serving.

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