Imagine an upside-down Lemon Meringue Pie---the meringue is your crust with this melt-in-your mouth version. Not too tart, not too sweet, this is the perfect pie to celebrate Spring.

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Name: Lemon Angel Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 4 egg whites room temperature; .25 teaspoon cream of tartar; 1 cup sugar; 4 egg yolks; .3 cup lemon juice; 2 egg whites stiffly beaten, optional, (use dried egg whites); 1 container (8 oz) non-dairy whipped topping, thawed; 1 cup whipping cream; 1 tablespoon powdered sugar; 1 teaspoon lemon zest

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INGREDIENTS

4 egg whites ; room temperature
.25 teaspoon cream of tartar
1 cup sugar
4 egg yolks
.3 cup lemon juice
2 egg whites ; stiffly beaten, optional, (use dried egg whites)
1 container (8 oz) non-dairy whipped topping, thawed
1 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon lemon zest

Servings

INSTRUCTIONS

Preheat oven to 300 degrees F.

Grease a 9” glass pie plate (or spray with cooking spray).

In large bowl, beat 4 egg whites with cream of tartar until stiff, but not dry. Add sugar slowly until stiff and glossy.

Spread meringue in pie plate, making a “well” in the center for the filling.

Bake at 300 degrees for 1 hour. Turn off the heat and leave crust in oven for at least one hour or, preferably, overnight.

In small, heavy saucepan, whisk together egg yolks, lemon juice, and sugar. Heat over medium-low heat until mixture thickens and starts to bubble. Remove from heat and transfer to a large bowl. Cover with plastic wrap and allow to cool to room temperature.

Fold beaten egg whites into lemon mixture, and then fold in whipped topping.

Spread lemon mixture into pie shell and cover with plastic wrap. Chill for several hours.

When ready to serve, whip whipping cream with powdered sugar and spread over the top of the pie. Garnish with lemon zest.

NOTES

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Lemon Angel Pie

4 egg whites room temperature
.25 teaspoon cream of tartar
1 cup sugar
4 egg yolks
.3 cup lemon juice
2 egg whites stiffly beaten, optional, (use dried egg whites)
1 container (8 oz) non-dairy whipped topping, thawed
1 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon lemon zest

Preheat oven to 300 degrees F.

Grease a 9” glass pie plate (or spray with cooking spray).

In large bowl, beat 4 egg whites with cream of tartar until stiff, but not dry. Add sugar slowly until stiff and glossy.

Spread meringue in pie plate, making a “well” in the center for the filling.

Bake at 300 degrees for 1 hour. Turn off the heat and leave crust in oven for at least one hour or, preferably, overnight.

Fold beaten egg whites into lemon mixture, and then fold in whipped topping.

Spread lemon mixture into pie shell and cover with plastic wrap. Chill for several hours.

When ready to serve, whip whipping cream with powdered sugar and spread over the top of the pie. Garnish with lemon zest.

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Lemon Angel Pie
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Nutrition

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Serving Size: 1 Serving (149g)
Recipe Makes: 8 Servings

Calories: 436
Calories from Fat: 88 (20%)

Amt Per Serving		% DV

	Total Fat 9.8g	13 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.5g
Cholesterol 115.2mg		35 %
Sodium 48.1mg		2 %
Potassium 66.8mg		2 %
Total Carbohydrate 82.7g		24 %
	Dietary Fiber 0g	0 %
	Sugars, other 82.6g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 436

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