Recipe: Angel Pie

Angel Pie

Serves 8.

• 4 eggs, separated, at room temperature

• 1 tsp. cream of tartar

• 1¹/₂c. sugar, divided

• Juice and grated rind (yellow part only) of 1 lemon

• 1 c. plus 2 tbsp. heavy cream

Using an electric mixer, beat the egg whites until frothy, then add the cream of tartar. Continue beating until stiff but not dry. Very gradually, a few grains at a time, beat in 1 cup of sugar. Continue beating 10 minutes after all sugar is added, until you cannot feel any sugar granules in the mixture. Grease a 9- to 9 1/2-inch pie plate well and pour the egg white mixture in, smoothing it so that it is slightly lower in the middle than the edges. Bake in the center of the oven for approximately an hour. Do not allow it to brown.

Leave the pie in the oven, turn the oven off, wait a few minutes and close all doors and windows to the kitchen. Open the oven door about 1 inch and prop it open. Wait a few minutes and prop it open a few inches more. Wait a few more minutes and open the door halfway and let the meringue finish cooling.

To prepare the filling, beat the yolks until thick and lemon-colored. Gradually beat in ¹/₂cup of sugar and the lemon juice and grated rind. Cook in a double boiler over a medium heat, stirring constantly, until it is as thick as a soft pudding. Cool.

To prepare the topping, beat the heavy cream until it is spreadable, but not too stiff. Spread not quite half of the whipped cream over the meringue and carefully spread the lemon filling over the cream and top with the remaining cream.

Stick five or six toothpicks into the pie and cover loosely with crossed sheets of waxed paper. Refrigerate overnight.

Calories284 Fat 13 gSodium44 mg

Carbohydrates39 g Including sat. fat 7 g Calcium37 mg

Protein4 gCholesterol144 mgDietary fiber0 g