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Lemon Angel Pie

Lemon Angel Pie Recipe


4 egg whites
1 teaspoon cream of tartar
1 cup sugar
1 pint whipping cream
1 package cooked (not instant) lemon pudding mix

Beat egg whites until stiff.  Add cream of tartar and sugar.  Beat until very stiff and glossy.  Put into pie pan and bake for one hour at 275 degrees.  When cool, take a little of the hard crust from the middle and reserve to use as a crumb topping.  Leave rest of crust on.  Whip 1/2 pint of whipping cream and put on top of crust.  Then put prepared lemon pudding on top of that.  Whip the other 1/2 pint of whipping cream with 1 tablespoon sugar and 1/2 teaspoon vanilla.  Put on top of lemon mixture.  Sprinkle the bits of hard crust you saved over top.  Refrigerate.

My sister-in-law, Sue J., gave me this recipe.  It’s good on a hot summer day.  I like things really sweet, (like my John !), so I think I would add at least 1/2 cup sugar or more to the whipping cream.

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