Serves: 8
Total Calories: 144
Meringue:
Preheat oven to 275°. Beat egg whites until frothy. Add cream of tartar and beat until stiff, gradually adding sugar and salt. Fold in vanilla. Spread in a 9-inch buttered pie pan covering bottom and sides; shape with the back of a spoon, making the bottom 1?4inch thick and the sides 1 inch thick. Bake for 1 hour; leave in the oven to cool for 1 hour.
Filling:
Beat egg yolks until lemon-colored, gradually adding sugar, lemon juice and peel. Cook in the top of a double boiler over hot water (not touching pan) until thick, stirring constantly. (This will take between 5 and 8 minutes.) Cool. Fold in half of whipped cream. Spread over meringue and cover with remaining whipped cream. Sprinkle toasted almonds over the top. Refrigerate a minimum of 12 hours. May be made the day before serving.
This Angle Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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