RENATA'S ANGEL PIE
As my grandmother (and almost anybody else's) will tell you, the simple things are often the best. The same rule often applies to pies.
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For the Pie:
1 recipe Meringue Crust (recipe follows)
Egg yolks, lightly beaten
Grated peel of 1 large lemon (about 2 tablespoons)
Juice of 1 large lemon (about 1/4 cup)
1/3 cup sugar
1 cup heavy or whipping cream
For the Meringue Crust:
4 egg whites, at room temperature
1 cup sugar
1/2 cup shredded coconut (optional)
|To Make the Pie:
||Bake the Meringue Crust, and set it aside.|
||Combine the egg yolks, lemon peel and juice, and the sugar in the top of a double boiler set over hot water.
Cook over medium heat, stirring constantly, until the mixture is thick and mounds slightly when dropped from a spoon,
8 to 10 minutes. Remove from the heat and cool to room temperature.|
||Whip the cream until it stands in soft peaks. Gently fold the cream into the egg-lemon mixture until well blended.
Pour it into the meringue crust.|
||Chill several hours or overnight before serving.|
|To Make the Meringue Crust:
||Preheat the oven to 250°F.|
||Beat the egg whites until stiff but not dry. Gradually add the sugar, beating constantly until the
mixture is thick, glossy, and stands in stiff peaks.|
||Turn the meringue into a well-buttered 10-inch pie pan. Spread it evenly over the bottom and bring
it up in evenly spaced peaks around the sides. If desired, sprinkle with coconut.|
||Bake for 1 hour. Turn the oven off but leave the crust in it until the oven is cold. Makes enough
for 1 single-crust pie.|
Excerpted from AMERICAN PIE copyright © 1984 Teresa Kennedy.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
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