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Lemon Angel Pie

Lemon Angel Pie

Get Ready

Servings: Serves 8 to 10

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

This recipe is adapted from Cindy Daman, a Maine-based reader of fresh, who originally received it from her mother-in-law.
Butter, for pie dish
6 large egg yolks plus 3 large egg whites
1/4 tsp. cream of tartar
Pinch salt
1 1/2 cups plus 2 Tbsp. sugar
2 lemons
2 cups heavy cream
1/2 tsp. vanilla extract

directions:

1. Center a rack in oven and heat to 275 degrees. Grease a 9" glass pie dish with butter and set aside.
2. To make the crust, beat egg whites in a large bowl with an electric mixer on low until foamy. Increase speed to medium and beat until soft peaks form. Add cream of tartar and salt and continue beating, adding 3/4 cup sugar a few tablespoons at a time, until stiff peaks form.
3. Pour beaten egg whites into prepared pie dish and use a rubber spatula to spread into an even layer. Make an indent about 4" wide in center of pie dish (this will allow mixture to form an even meringue crust when baked). Transfer to oven and bake 25 minutes, then increase oven temperature to 300 degrees and bake 25 more minutes. Let crust cool completely at room temperature, about 1 hour.
4. To make the filling, grate peel from lemons and set aside. Squeeze 1/3 cup plus 1 tablespoon juice from lemons into a small bowl and set aside. Whisk egg yolks in a medium saucepan until thick and pale yellow. Stir in 3/4 cup sugar and the lemon zest and juice and cook over medium heat, stirring constantly, until slightly thickened, 5 to 7 minutes. Transfer filling to a large bowl and let sit until completely cooled, at least 1 hour.
5. When filling has cooled, beat 1 cup heavy cream in a separate large bowl with an electric mixer on medium-high until soft peaks form. Gently fold whipped cream into lemon filling and pour into cooled crust.
6. Combine remaining 1 cup heavy cream, remaining 2 tablespoons sugar, and the vanilla in now-empty bowl and beat until soft peaks form. Spread over top of pie and chill until set, at least 12 hours and up to one day.
Source: Hannaford fresh Magazine, May - June 2019

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Quantity Ingredients  
Butter, for pie dish  
6 large egg yolks plus 3 large egg whites  
1/4 tsp. cream of tartar  
Pinch salt  
1 1/2 cups plus 2 Tbsp. sugar  
2 lemons  
2 cups heavy cream  
1/2 tsp. vanilla extract  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 to 10
Base Nutrients
Calories 350 kcal (18%)
Calories from Fat 189
Total Fat 21 g (32%)
Saturated Fat 15 g (75%)
Cholesterol 175 mg (58%)
Sodium 75 mg (3%)
Total Carbohydrates 40 g (13%)
Dietary Fiber 0 n/a
Protein 4 g (7%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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