Angel Lemon Pie – a delicious recipe with Eggs, sugar, sugar, salt, lemons, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees.
2
Separate eggs. Place three whites in one bowl, three in another and all the yolks in a third bowl. Combine yolks with 1 cup sugar,pinch salt, lemon juice and lemon rind. Beat until well mixed. Place yolk mixture in a double boiler and cook over medium heat, stirring constantly, till quite thick (should be the consistancy of lemon curd). Beat three of the whites till stiff,carefully fold in cooked lemon yolk mixture. Place eggwhite/lemon yolk mixture in the cooled, baked pie crust and allow to cool as you beat the remaining three egg whites with 5 tablespoons of sugar till stiff. Top the pie with the the beaten egg whites and bake at 325 untill browned.
3
Allow to cool before cutting.
481
kcal
Calories
15
g
Fat
70
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 Large Eggs, 1 cup sugar, 5 tablespoons sugar, pinch of salt, and more.
Yes, Angel Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
