Ingredients for Kathy's Angel Meringue Pie
- 6 large egg whites
- Cream Of Tartar
- 1 cup granulated sugar
- 1/4 cup cornstarch
- Lemon Peel
- 1 cup fresh lemon juice
- Water
- Egg
- Heavy Whipping Cream
- Powdered Sugar
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How to Make Kathy's Angel Meringue Pie
- Preheat oven to 350°F (175°C).
- Prepare the meringue: In a large, clean, grease-free bowl, beat egg whites until stiff peaks form. Gradually add sugar, beating until glossy and stiff.
- Spread meringue onto a parchment-lined baking sheet, forming a 9-inch circle. Bake for 20-25 minutes, or until lightly golden.
- Meanwhile, prepare the lemon pudding: Whisk together egg yolks, sugar, cornstarch, and salt in a saucepan. Gradually whisk in lemon juice and milk.
- Cook over medium heat, stirring constantly, until the pudding thickens and comes to a gentle boil. Remove from heat and stir in butter and lemon zest.
- Pour the lemon pudding into the baked meringue shell. Let cool completely.
- Once cool, refrigerate for at least 3 hours to allow the pudding to set and the meringue to soften.
- Garnish with fresh berries or whipped cream before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
151g
Fat
18g
Carbs
13g
