ANGEL PIE
Steps:
- Beat eggs whites until very stiff
- Add cream of tartar when just fluffy
- Slowly add 1 cup of the sugar and beat (says for 15 minutes but this is assuming hand mixing)
- Place mixture in buttered pie tin
- Bake at 350 degrees for 1 hour
- Cool
- In double boiler beat egg yolk with 1/2 cup sugar
- Add lemon juice and grated rind
- Stir and cook until thickened
- Cool filling and pour over baked meringue
- Top with whipped cream
- Garnish with strawberries or other fruit if desired
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fiber 0 grams fiber, Protein 0 grams protein, Sodium 0 grams sodium, Sugar 0 grams sugar
ANGEL PIE
A lemon cream pie with a meringue crust.
Provided by Ann
Categories Desserts Pies Vintage Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F ( 120 degrees C).
- Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
- Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
- Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.9 g, Cholesterol 148.3 mg, Fat 14.6 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 44.6 mg, Sugar 37.9 g
KATHY'S ANGEL MERINGUE PIE
A lighter-than-air meringue shell with soft billows of creamy lemon pudding. Requires 3 hrs chill time. From the recipe collection of Bird's sister Kathy.
Provided by 2Bleu
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F Spray a 9" pie plate with non-stick cooking spray. Set aside.
- In a medium bowl, using an electric mixer, beat egg whites and cream of tarter until foamy. Gradually beat in sugar until stiff peaks form.
- Spread 1 1/3 cups of meringue in the bottom and halfway up the sides of prepared pan. Using a pastry bag, pipe remaining meringue in a decorative border around the edges. Bake for 40 minutes or until lightly browned. Cool on wire rack.
- In a small saucepan, combine 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.
- Beat a small amount of hot mixture into the beaten egg, then add that back to the saucepan and cook, stirring, for 1 minute. Pour into a large bowl. Cover and chill for 1 hour.
- Whip heavy cream until medium peaks form. Add powdered sugar and lemon juice and continue beating until firm peaks. Fold into the cooled lemon filling. Spoon filling into the meringue shell. Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 222.6, Fat 6.2, SaturatedFat 3.6, Cholesterol 46.8, Sodium 35.5, Carbohydrate 40.9, Fiber 0.1, Sugar 37.8, Protein 2.5
LEMON MERINGUE CUPCAKES
Steps:
- Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
- Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
- Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
- In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
- Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.
LEMON MERINGUE ANGEL FOOD CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield One 10-inch round cake (12 to 14 servings)
Number Of Ingredients 21
Steps:
- For the cake: Place fresh, cold egg whites and cold water in the bowl of a heavy-duty mixer. Set aside until they are 60 degrees, or slightly below room temperature.
- Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a dry, un-greased 10inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a long-necked bottle or large metal funnel nearby for inverting the baked cake.
- Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks. Add the vanilla and lemon zest in the final moments of whipping.
- Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one-quarter of the flour mixture at a time. Gently pour the batter into an un-greased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan.
- To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface. Lift the pan from the cake.
- For the filling: In a 1 1/2 quart heavy-bottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mixture without boiling until it begins to develop body and thicken. Remove from heat and pour through a stainless steel sieve into a bowl. Cover the surface with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling. Refrigerate (curd will thicken).
- For the frosting: In a 3-cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.) Near the end of the boiling time, whip the egg whites with the cream of tartar until soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff but not dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip on medium speed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Add the vanilla. Cool to room temperature, about 8 to 10 minutes, then frost cake right away.
- Assembling the dessert: Cut cake into three layers. Spread the lemon filling equally between the two layers; top with remaining layer. Frost top and sides of cake with Italian Meringue Frosting.
CHOCOLATE ANGEL PIE
Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the sweet meringue shell. Some family members request this pie for their birthday instead of cake!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack., For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature. , In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 324 calories, Fat 24g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 35mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
THE ULTIMATE LEMON MERINGUE PIE
I made this pie this weekend. It's adapted from The Perfect Recipe cookbook by Pam Anderson. Wow, we agreed it was the best lemon meringue pie recipe we'd ever had. The filling is very lemony sweet/tart and fluffy. The meringue is tall and fluffy/light. Prep times are estimated. It takes a little time, but is well worth it. Lemon meringue pie was first invented in Philadelphia. This recipe represents the Mid-Atlantic U.S. region.
Provided by PanNan
Categories Pie
Time 1h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 21
Steps:
- Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
- Scatter the frozen butter pieces over flour mixture.
- Pulse in 1-second pulses about 5 times to mix in butter.
- Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
- Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
- When dough forms a ball, stop processing.
- It should take about 2 or 3 tbsp of ice water to reach this stage.
- Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
- Flour disk and wrap in plastic.
- Refrigerate at least 30 minutes.
- Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
- Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
- Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
- Place into a 9 inch pie pan, and finish edges.
- Refrigerate crust until firm, about 30 minutes.
- Prick dough with a fork to prevent bubbling up in the oven.
- While the oven is pre-heating to 375, put pie crust in freezer.
- Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
- Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
- Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
- Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
- Remove from heat, whisk in zest, then juice, and finally butter.
- Keep warm until meringue is made.
- Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
- Bring to a simmer, whisking occasionally until thickened.
- Remove from heat when translucent and thickened.
- Preheat oven to 325.
- In a large mixing bowl, mix cream of tartar and sugar together.
- Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
- Beat in sugar mixture, 1 tbsp at a time.
- Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
- Pour warm lemon filling into pie crust.
- Distribute meringue evenly over the top, starting with the edges, and then the middle.
- Make sure it attaches to the crust.
- Lifting with the back of the spoon, create peaks in the meringue.
- Bake until golden brown, about 20 minutes.
- Cool completely before serving.
Nutrition Facts : Calories 476.3, Fat 22.1, SaturatedFat 10.5, Cholesterol 168.9, Sodium 245.1, Carbohydrate 64.4, Fiber 0.8, Sugar 41.3, Protein 6.4
GERMAN CHOCOLATE ANGEL PIE II
This pie is absolutely the most sinfully delicious ever. The crust is the really unique feature! It originally came from a restaurant in La Cienga, CA some 35 years ago.
Provided by Jinnie
Categories Desserts Pies Chocolate Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
- In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.6 g, Cholesterol 40.8 mg, Fat 23.2 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 34.5 mg, Sugar 26.6 g
More about "kathys angel meringue pie recipes"
LEMON ANGEL PIE WITH MERINGUE CRUST | LEIGH ANNE …
From yourhomebasedmom.com
4.7/5 (34)Calories 256 per servingCategory Dessert
ANGEL MERINGUE PIE - SOUTH BEACH DIET HEALTHY RECIPES
From palm.southbeachdiet.com
Calories 110Sodium 140mgSaturated Fat 1.5gTotal Fat 3.5g
CHOCOLATE VELVET PIE WITH MERINGUE CRUST - THAT SKINNY CHICK CAN …
From thatskinnychickcanbake.com
CARAMEL PIE WITH MERINGUE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON MERINGUE ANGEL CAKE | RECIPE | LEMON RECIPES ... - PINTEREST
From pinterest.com
LEMON MERINGUE PIE - WYSE GUIDE
From wyseguide.com
12 OF GRANDMA'S BEST MERINGUE PIES - TASTE OF HOME
From tasteofhome.com
CHOCOLATE DREAM PIE IN A MERINGUE CRUST - COOKING KETO WITH …
From cookingketowithkristie.com
ANGEL PIE - A HEAVENLY DESSERT | LAND O’LAKES
From landolakes.com
BEST KEY LIME MERINGUE PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
OUR PRODUCTS - KATHY'S PIES
From kathyspies.com
MAKE HEAVENLY ANGEL PIE THIS SPRING WITH TIPS FROM MINNEAPOLIS …
From startribune.com
CHOCOLATE ANGEL PIE IS A MERINGUE CRUSHED FILLED WITH CHOCOLATE …
From yourhomebasedmom.com
MRS. MILLER'S PRIZE-WINNING LEMON MERINGUE PIE - AMISH 365
From amish365.com
LEMON ANGEL PIE WITH MERINGUE CRUST | MICHELLE | COPY ME THAT
From copymethat.com
CLASSIC LEMON MERINGUE PIE - KING ARTHUR BAKING
From kingarthurbaking.com
CALAMANSI MERINGUE PIE - CTV
From more.ctv.ca
MERINGUE ANGEL PIE - RECIPE | COOKS.COM
From cooks.com
LEMON MERINGUE PIE RECIPE - ZOëBAKES - ZOEBAKES.COM
From zoebakes.com
MAKE HEAVENLY ANGEL PIE THIS SPRING - THE LIMA NEWS
From limaohio.com
SIMPLE LEMON MERINGUE PIE WITH CONDENSED MILK|RECIPES.COM.AU
From recipes.com.au
GLUTEN FREE LEMON MERINGUE PIE - CATHY'S GLUTEN FREE
From cathysglutenfree.com
LEMON MERINGUE MINI PIES - KING ARTHUR BAKING
From kingarthurbaking.com
COOKIES - KATHY'S PIES
From kathyspies.com
LEMON MERINGUE PIE RECIPE | COLES
From coles.com.au
LEMON ANGEL PIE - A.K.A. THE BEST LEMON PIE! - BAREFEET IN THE …
From barefeetinthekitchen.com
CHOCOLATE PIE MERINGUE. LEARN BY KATHY | KENTUCKY COOKING WITH …
From youtube.com
GRANDMAMA'S CHOCOLATE MERINGUE PIE - STACY LYN HARRIS
From stacylynharris.com
CHOCOLATE ANGEL PIE RECIPE CLIPPING - COOKIE MADNESS
From cookiemadness.net
LEMON MERINGUE ANGEL CAKE - TASTE AND TELL
From tasteandtellblog.com
KETO LEMON MERINGUE PIE - WHOLESOME YUM
From wholesomeyum.com
WHEN YOU WANT AN IMPRESSIVE DESSERT, THIS LEMON MERINGUE PIE …
From pinterest.com
RECIPE - NANCIE MCDERMOTT’S LEMON ANGEL PIE - HOME & FAMILY
From hallmarkchannel.com
THE QUEEN OF LEMON MERINGUE - ART OF THE PIE®
From artofthepie.com
JELLO LEMON MERINGUE PIE RECIPE ON BOX - THERESCIPES.INFO
From therecipes.info
EGG-FREE LEMON MERINGUE PIE RECIPE | SIMPLY GLUTEN FREE
From glutenfreeandmore.com
BEST GLUTEN FREE PIE: CREAMY LEMON ANGEL PIE RECIPE
From dobbernationloves.com
EDWARDS LEMON MERINGUE PIE RECIPE - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love