Lemon Angel Pie
This Lemon Angel Pie Recipe idea is one that you will love with simple ingredients like eggs, cream, sugar and lemon. This is one of the best pie recipes you will make, and it's easy to do. The meringue crust is airy and light, with a slightly crunchy crust that you will love. The layers are lighter, fluffier, and creamier than a classic lemon meringue pie. This lemon meringue crust is so easy to make. Simply whip the eggs until they are fluffy, then add the sugar, stir, and scoop into the pie pan. The meringue recipe takes less than 10 minutes from start to finish, and you'll have a perfect meringue crust headed into the oven. Refrigerate 12-24 hours before serving. The lemon angel pie will keep nicely in the refrigerator for 2 to 3 days. This meringue crust will change the way you think about lemon meringue pie, with a recipe that is out of this world.
There are some helpful tips that you will want to know when it comes to making meringues for quick and easy pie recipes. Meringues are known as the light, with the billowy peaks that sit on top of lemon meringue pies. Meringue can also be put in a pastry bag and piped into shapes, that are then baked to form pie shells, along with being dried meringue cloud treats. Meringue recipes usually use two basic ingredients to include superfine sugar and egg whites. And the sugar in a meringure not only adds sweetness, but it helps to stabilize the egg whites by coating them with fine sugar so that they can be beaten longer and not dry out as fast. The sugar used in a meringue also decreases the volume and lightness of the meringue recipe, so it is crucial that the sugar is added slowly, and not added before the egg whites have been whipped to four times their original volume. The amount of sugar in the recipe and the method will vary depending on the use of the meringue. Less sugar in a meringue recipe will help to create a softer meringue that can be used for toppings on cakes or pies while more sugar in the meringue helps to create a firmer meringue that can be used for piping into shapes.
When it comes to lemons, there is more than one variety of this delicious fruit. Some of the lemon varieties you will find include the Eureka lemon or four seasons lemon which grows abundantly all year long, this is the type of lemon that is most common at your grocery store. There is the Femminello St. Teresa or Sorrento lemon which is native to Italy and is high in lemon oils. It is the variety of lemon that is traditionally used in the making of limoncello. The Meyer lemon is a cross between a lemon and possibly an orange or a mandarin. Meyer has a thinner skin than the Eureka lemon and requires more care when shipping. The Ponderosa lemon is thick-skinned and very large and is likely a citron-lemon hybrid. The Yen Ben lemon is an Australasian cultivar. The Bonnie Brae lemon is a smooth, thin-skinned and seedless lemon mostly grown in San Diego County. Thank you to Mary at the Barefeet in The Kitchen recipe site for sharing this recipe for lemon angel pie. This is just one of the easy pie recipes you will find on the site. Some of the recipes you will find on the site include quick and easy pie recipes and the best pie recipes, appetizers, main dish, breakfast ideas, side dish, salads, desserts, gluten free ideas, sandwich recipes and more. *
Nutrition Facts for:Lemon Angel Pie from Barefeet In The Kitchen
Ingredients: Eggs, sugar, cream of tarter, lemon zest, kosher salt, heavy whipping cream.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings. * Per Serving: Calories 280, Calories from Fat 121, Total Fat 13.4g 21%, Saturated Fat 7.7g 39%, Cholesterol 123mg 41%, Sodium 118mg 5%, Potassium 86mg 2%, Carbohydrates 39.4g 13%, Dietary Fiber 0.2g 1%, Sugars 38.0g, Protein 3.5g, Vitamin A 11%, Vitamin C 12%, Calcium 3%, Iron 3%
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