Recipe of Lemon Meringue Yoghurt

Angel Pie

Apr 16, 2012 · updated:

Recipe Summary Angel Pie

A lemon cream pie with a meringue crust.

Ingredients | Lemon Meringue Yoghurt

4 egg whites

¼ teaspoon cream of tartar

1 cup white sugar

4 egg yolks

½ cup white sugar

2 teaspoons lemon zest

⅓ cup lemon juice

1 ⅛ cups heavy cream

1 teaspoon lemon zest

Directions

Preheat oven to 250 degrees F ( 120 degrees C).

Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.

Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.

Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

Info | Lemon Meringue Yoghurt

prep: 30 mins cook: 1 hr 30 mins additional: 1 hr total: 3 hrs Servings: 8 Yield: 1 10-inch pie

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Images of Lemon Meringue Yoghurt

Lemon Meringue Yoghurt - This lemon meringue pie from delish.com uses both lemon zest and juice to strike the perfect balance between sweet and tart, plus it has a showstopping meringue topping.