I had offered to make a lemon meringue pie for our Easter dinner so I could use up the massive bag of lemons I bought a few weeks ago. But after reading up on how to adjust a meringue for high altitude, I have to admit I was a little scared of ending up with a disaster. So I opted for a variation on the traditional lemon meringue pie. I found several recipes on allrecipes.com that call for a baked meringue crust, which is then filled with the custard and topped with whipped cream. These are typically called “angel pies.” Here is my version:
LEMON ANGEL PIE
5 egg whites
1/4 tsp. cream of tartar
3/4 c. sugar
Preheat oven to 250. Beat egg whites until stiff. Add cream of tartar and gradually add sugar, beating until glossy. Place meringue in a well greased 9 or 10 inch pie plate (glass/pyrex is best); spread and build up the sides a little above the edge of the plate. Bake 1 1/2 hours. Turn off oven and leave meringue inside to cool.
5 egg yolks
1/3 c. white sugar
2 tsp. lemon zest
1/3 c. lemon juice
Combine these four ingredients in saucepan; cook and whisk constantly over medium-low heat until thickened. Cool completely.
2 c. whipping cream
1/3 c. powdered sugar
Beat cold cream until stiff; beat in sugar. Mix 1/2 cup whipped cream into lemon custard. Spread half of the remaining whipped cream on the meringue crust. Top with lemon custard filling. Spread remaining whipped cream over the custard and garnish with lemon zest or lemon peel curls. Best if served immediately, but can also be refrigerated and served later.
Unfortunately, I didn’t get a good picture of the finished product! I guess you can use your imagination 🙂
The pie turned out pretty yummy (although Eric couldn’t handle the tartness…so if you have any tart-opposers you might want to increase the sugar in the lemon filling). I think I’d like to try it with a chocolate filling next!