This rich, lemony Angel Pie recipe (also called Heavenly Pie) recipe appeared in the Sunday magazine for the Minneapolis Tribune and Star Journal on July 20, 1941.
INGREDIENTS
- 1 ½ cups sugar, divided
- ¼ teaspoon cream of tartar
- 4 eggs, separated
- 3 tablespoons lemon juice
- 1 tablespoon lemon rind
- 2 cups cold heavy cream (473ml)
Note: All ingredients should be at room temperature unless otherwise stated.
Method:
- Preheat oven to 275°F/135°C
- Grease a deep 9 or 10-inch pie plate
- Separate 4 eggs into two medium-sized bowls.
- Add ¼ teaspoon cream of tartar to the egg whites and beat eggs until stiff but not dry.
- Gradually add 1 cup sugar (200g) while continuing to beat the whites until thoroughly blended.
- Line the bottom and sides of a deep 9 or 10-inch pie plate to form what will be the crust of the pie.
- Bake in a preheated oven at 275°F/135°C for 1 hour.
- After an hour, turn off the oven and leave meringue inside to slowly cool.
- Beat 4 egg yolks slightly, then stir in ½ cup of sugar (100g), 3 tablespoons of lemon juice, and 1 tablespoons of lemon rind.
- Cook on top of a double boiler, stirring constantly over medium heat, until very thick. (About 8-10 minutes.)
- Set aside to fully cool.
- In a medium-side bowl, whip 2 cups (473ml) cold cream until stiff.
- Combine ½ the whipped cream with the lemon/egg mixture and use to fill the shell.
- Cover with the remaining whipped cream.
- Chill in the refrigerator for 24 hours before serving.
Enjoy!
Notes:
- It took me closer to 15 minutes for the egg yolk mixture to thicken.
- It is very difficult to get a neat slice of this pie. It’s more like an Eton mess than a pie. You may need to dish it out with a spoon.
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