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OSG1966.628
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1993-09-10
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*********************
***** Angel Pie *****
*********************
Categories: Pies OSG1966
Calories per serving: Number of Servings: 1
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
Shell:
6 ea Egg whites - beaten frothy
1/4 tsp Cream of tartar
1 1/4 cup Sugar
Filling:
6 ea Egg yolks - beaten thick
3/4 cup Sugar
4 Tbsp Lemon juice
3 tsp Lemon rind - grated
1 cup Cream - whipped stiff
DIRECTIONS ------------------------------------------------------------
Shell:
Beat eggs, add cream tartar, gradually add sugar until stiff and
glossy. Spred in well buttered 10-inch heavy pie plate. Bake 1 1/4
hours at 275 F. Cool well. Fill with:
Filling:
To beaten egg yolks add sugar, lemon juice and rind. Cook over hot
water until thick, stirring all the time. Put 1/2 c. whipped cream in
merigue shell. Add rest of cream to custard and spread in shell. Chill
in refrigerator for 8 to 10 hours.
Source: Mrs. L. G. Barger, Highland Grange, Highland County, OH
*** Recipe Via Compu-Chef (tm) ***