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Title: Lemon Angel Pie - Glorious Liqueurs
Categories: Makebooze
Yield: 8 Servings
| MERINGUE SHELL | ||
| 3 | Egg whites | |
| 1/4 | ts | Cream of tartar |
| pn | Salt | |
| 1 | c | Sugar |
| LEMON FILLING | ||
| 5 | Egg yolks | |
| 1/2 | c | Sugar |
| 1 | tb | Grated lemon rind |
| 1/3 | c | Lemon juice |
| 2 | tb | Grand Marnier |
| 1 | tb | Light rum |
| 1 | c | Heavy cream, for top of pie |
| Lemon slices, for garnish | ||
| Pistachios, skinned and | ||
| Chopped, for garnish | ||
Meringue Shell:
Preheat oven to 275F. Lightly butter a 9" pie tin and set aside.
Beat egg whites with cream of tartar and salt until foamy. Beat in the sugar, 1 tablespoon at a time, until stiff peaks form.
Spread evenly in prepared pie tin. Bake one hour. Turn off oven, but do not remove shell. Allow it to cool and dry in oven.
Lemon Filling:
Beat egg yolks until foamy in top of double boiler. Beat in sugar slowly until thick and lemon colored. Stir in lemon peel and juice.
Cook over barely simmering water, stirring constantly, until mixture thickens, about 12 minutes. Remove from heat and let cool.
Stir the liqueur and rum into the filling, then pour into shell. Cover loosely with plastic and chill for at least 12 hours.
Just before serving, in a cold bowl with cold beaters, beat the cream until it forms stiff peaks. Swirl or pipe onto pie and decorate with lemon slices and pistachios, if desired.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
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