Subject: Angel Pie
From: Unicorn (unicorn@indenial.com)
Date: Fri Apr 19 2002 - 12:34:52 EDT
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F O O D F U N N Y
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Thanks to reader Cheryl B. of Rocky Hill, NJ for this one:
When my nephew was about 3 years old he was having trouble
distinguishing between "who" and "what." When his father put potatoes
on the dinner table one night, Eric asked "Who is that?" In my effort
to help him learn, I said to him "What is that?" His answer: "If I
knew, I wouldn't have asked!"
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T O D A Y ' S R E C I P E
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My Australian and New Zealander readers will recognize this as a type
of Pavlova. My mother has been making it for almost 50 years and it's
a winner in either hemisphere.
Angel Pie
4 eggs, separated
1/2 tsp (2 ml) cream of tartar (tartaric acid)
1 1/2 cups (375 ml) sugar
3 Tbs (45 ml) lemon juice
2 tsp (10 ml) grated lemon rind
1 cup (250 ml) heavy cream, stiffly whipped
Beat the egg whites until frothy. Add cream of tartar and gradually
beat in 1 cup (250 ml) of the sugar until stiff peaks form. Spread
the mixture in a greased 9-inch (23 cm) pie pan and bake in a
preheated 275F (135C) oven for 20 minutes. Increase the temperature
to 300F (150C) and bake an additional 40 minutes. Remove the meringue
from the pie pan immediately and cool on a wire rack. Meanwhile, beat
the egg yolks and remaining sugar until thick and lemon-colored. Stir
in the lemon juice and rind and cook in a saucepan set over a pot of
simmering water until thickened, stirring constantly. Cool to room
temperature. Spread half the whipped cream over the meringue. Cover
with the lemon mixture and top with the remaining whipped cream.
Serve chilled. Serves 6 to 8.
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