Cookbook

Pie - Quaker Bonnet Lemon Angel Pies

Quaker Bonnet Lemon Angel Pies

Create a beautiful presentation for dessert.

Serves 6 to 8

Ingredients:

Meringue Shells:
6 large egg whites, at room temperature
1 1/2 cups superfine sugar

Filling:
1 cup egg yolks
1/2 cup sugar
1/2 cup lemon juice
1 teaspoon lemon zest

Topping:
1 cup heavy whipping cream, whipped

Instructions:

To make the meringue shells:
Beat the egg whites in a mixer bowl until soft peaks form.
Add 1 1/2 cups superfine sugar gradually, beating constantly until stiff and glossy.
(Do not overbeat the meringue or it will break down).
Pipe the meringue into individual nests on a parchment-paper-lined baking sheet or on a parchment-paper-lined baking sheet sprayed with nonstick cooking spray.
Bake at 150ºF to 175ºF degrees for 3 hours.
Leave the oven door open if you are not able to set the oven that low.
(The shells may be baked at 150ºF degrees for as much as 12 hours to be sure the shells are completely dry).
To make the filling:
Combine the egg yolks, 1/2 cup sugar, lemon juice and lemon zest in a double boiler.
Cook until the mixture holds a ribbon for 3 seconds when the whisk is lifted from the mixture, whisking constantly.
Let stand until cool.
Spoon into the meringue nests.
Top with whipped cream.

SERVINGS: 6 - 8


Source: "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter; posted by LuAnn for KRT.

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