Email to Cat      

Meringue Angel Pie

Source of Recipe


Unknown






List of Ingredients



• 3 egg whites
  
• 1/8 tsp cream of tartar
  
• 1-1/3 cups granulated sugar, divided
  
• 2 Tbsp cornstarch
  
• 1-1/2 tsp grated lemon peel
  
• 1/3 cup fresh lemon juice
  
• 1/4 cup water
  
• 1 large egg, lightly beaten
  
• 1 container (8 oz) frozen whipped topping, thawed
  






Instructions



1. Preheat oven to 300 degrees. Spray a 9-inch pie plate with cooking spray; set aside.
   
   
2. In a medium mixing bowl, using an electric mixer set on high speed, beat egg whites and cream of tartar until foamy. Gradually beat in 2/3 cup of sugar until stiff peaks form.
   
   
3. Spread 1-1/3 cups of meringue in bottom and halfway up sides of prepared pan. Using a pastry bag, pipe remaining meringue in a decorative border around edges.
   
   
4. Bake until lightly browned, about 40 minutes. Cool on a wire rack.
   
   
5. In a small saucepan, combine remaining sugar, cornstarch, and lemon peel. Gradually stir in lemon juice and water; mix well. Cook over low heat, stirring constantly, until mixture boils; boil for 1 minute.
   
   
6. Beat a small amount of the hot mixture into the beaten egg, then add that mixture to saucepan. Cook, stirring, for 1 minute. Pour into a large bowl. Cover with plastic wrap; chill for 1 hour. Fold whipped topping into lemon mixture; spoon into meringue shell.
   
   Chill for 1 hour.
   
   






Final Comments


TIPS FOR USING PASTRY BAGS:
To fill a pastry bag, fold the top third of the bag down and fill with meringue. Unfold top and twist gently to close; take care not to squeeze bag.
To pipe the decorative border, guide the metal tube end of the pastry bag with one hand and use the other to gently squeeze the meringue around the edges.