Lemon Angel Pie

I have a collection of recipes from my Mother's recipe box (I love retro and vintage recipes!) and this Angel Pie is one of them.  I have always wanted to make it, but have put it on the back burner for too long now.  Today is my Aunt's birthday....I know she likes Lemon Meringue Pie, and since this Angel Pie is like an up-side-down version of Lemon Meringue Pie, I thought that I would make it for her celebration. 

It was easy to make but it took a long time because you have cook the meringue for an hour in a low oven....and then you have to wait for the filling to get thick.   Since you have to leave this pie in the fridge for 24 hours before serving be sure to plan to make it the day before!  If you don't care for lemon, I would think you could make any flavor you like....chocolate would be delicious! I hope you try this pie...it would be a

perfect Easter dessert. 

Enjoy!

Angel Pie

For the crust:

3-4 egg whites

1 tsp vinegar

1/2 tsp baking powder

1/2 tsp salt

1 tsp water

1 cup sugar

In a large mixing bowl, beat first 5 ingredients until soft peaks form, add I cup sugar, one teaspoon at a time, beat until you have stiff peaks and sugar has almost dissolved.  Using a spoon or spatula, spread meringue in a 9" buttered pie plate, building the sides to form a shell.  Bake in a 275 degree oven for one hour.

For the filling:

3 egg yolks

1 whole egg

juice from 1 1/2 lemons

1/2 cup sugar

Beat ingredients until smooth then place in a double boiler and cook until thick, let cool and add 1 cup whipping cream to mixture.  Refrigerate overnight. Top with whipped cream if desired.

Serves 8