Zutaten für Lemon Angel Pie
- Eggs
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 cup lemon juice
- 1/4 cup water
- 1 tablespoon lemon zest
- Whipped Cream
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Zubereitung von Lemon Angel Pie
- Preheat oven to 300°F (150°C).
- Beat 4 large egg whites in a clean, grease-free bowl until frothy.
- Add 1/2 teaspoon cream of tartar; beat until soft peaks form.
- Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently spread meringue into a 9-inch greased pie plate, piling higher on the sides than the bottom.
- Bake for 1 hour, or until lightly golden.
- While meringue bakes, prepare the lemon filling:
- In a medium saucepan, whisk together 4 large egg yolks, 1/2 cup granulated sugar, 1/2 cup lemon juice, 1/4 cup water, and 1 tablespoon lemon zest.
- Cook over medium-low heat in a double boiler or a heatproof bowl set over simmering water, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and cool completely.
- Once the meringue is baked and cooled slightly, spread 1 cup of whipped heavy cream evenly over the bottom of the pie shell.
- Spread the cooled lemon filling over the whipped cream.
- Top with the remaining 1 cup whipped heavy cream.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
156g
Fat
14g
Carbs
13g
