CHEF JEFF — ONE BYTE AT A TIME: Lemon Angel Pie

A meringue crust distinguishes this pie from others.

Lemon Angel Pie

MERINGUE CRUST:

4 egg whites

1 cup confectioners’ sugar

1 teaspoon fresh lemon juice

Vegetable oil spray

FILLING:

1 large lemon

4 egg yolks

½ cup sugar

2 cups heavy cream, whipped

Heat oven to 200 degrees. Beat egg whites until soft peaks form. Gradually add sugar and lemon juice, beating until mixture holds stiff peaks. Spray 9-inch pie pan with oil. Spoon meringue into pan, using back of spoon to push it up sides to form shell. Bake 2 hours. Cool. Finely grate lemon zest. Squeeze all juice from lemon. Beat egg yolks with sugar, zest and juice until very light. Transfer to heavy pan. Cook over low heat, stirring, until mixture is very thick and begins to bubble. Remove from heat. Chill thoroughly. Fold half whipped cream into cooled filling. Spoon it into cooled crust. Beat 1 tablespoon sugar into remaining whipped cream. Spread over top of filling.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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