Angel Lemon Pie

We are going to look a a number of newspaper clippings next. This particular recipe reminds me of Gram’s Angel Pie recipe. Gram’s is a bit more detailed if you like and slightly different. Angel Pie is delicious, like a cloud of lemon and baked merengue, a bit like a pavlova. This recipe seems more like the meringue and lemon custard are combined before baking, and then turned into a pie shell, like a lemon merengue.

Angel Lemon Pie

1/2 cup sugar

3 eggs

1 T cornstarch

Juice and grated rind of large lemon

Separate eggs and mix yolks slightly beaten with sugar, cornstarch and grated lemon rind. Add the lemon juice, and if the lemon is not a large juicy one add also 1 or 2 tablespoons of water. Cook together in the top of a double boiler, stirring constantly until thick. Beat the egg whites stiff, add 1/4 cup of sugar, and fold the lemon custard into the whites.

Turn into baked pie shell and brown in a slow oven (275 degrees).

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