This heavenly pie is like an upside down lemon meringue without the fattening crust - we won’t mention the calories elsewhere in the pie! I first found this recipe in one of my mother’s cookbooks more than 30 years ago. Our German friend, Heiner, who eschews dessert, perks right up when he sees this in our fridge and has been known to lick his plate clean, making little piggy sounds.
Lemon Angel Pie
Serves 8 - 10
Ingredients:
- 4 egg whites
- ¼ tsp. cream of tartar
- ½ tsp. salt
- 2 cups sugar
- 4 Tbl. corn starch
- 1½ cup water
- 4 egg yolks
- ½ cup lemon juice
- 2 Tbl. butter
- 1 cup whipping cream
- 1 tsp. vanilla
Directions:
Preheat the oven to 275 degrees F.
In a medium sized bowl using an electric mixer beat the egg whites with the cream of tarter and the salt until double the volume. With the mixer on add 1 cup of the sugar a little at a time until it is well mixed and the whites are shinny and stiff. Just before the meringue is done add the vanilla all at once and continue beating. It will take about 25 minutes of continuous beating to get a good meringue.
Gently spread the beaten egg whites around the bottom and sides of a 9 inch (23 cm.) ungreased pie plate and bake in the preheated oven for 1 hour or until it is golden brown. When it is finished, set it aside to cool. I find I have to turn it ever 20 minutes so it browns evenly.
In a medium sized bowl put the remaining 1 cup of sugar, cornstarch, 1/2 tsp. salt, and the water. Stir using a whisk so there are no lumps. Add the egg yolks and lemon juice and cook over a low heat stirring constantly with the whisk. Cook until the mixture comes to a boil and thickens being careful that it doesn’t stick to the bottom. Gently boil it for 3 minutes and remove from the fire. Add the butter and mix well. Set this aside to cool and then put in the refrigerator for an hour or more.
Put the whipping cream into a bowl and beat with an electric mixer until the cream is stiff. Add 1/2 tsp. vanilla and continue beating until it stands in stiff peaks when you lift the beaters out.
It is important that the meringue and the lemon filling are both cold when you assemble the pie. Now fold the lemon filing in to the whipped cream being careful to mix well but not to over mix or the cream will become liquid again.
Garnish with a few triangles of thinly sliced fresh lemon. Put the angel pie back in the refrigerator and chill a few hours until ready to serve.
Lemon Angel Pie
Untuk 8-10 orang
Bahan - Bahan :
- 4 butir putih telur saja, hati-hati supaya kuning telur tidak ikut tercampur
- ¼ tsp. cream of tartar (kalium bitartrat)
- ½ tsp. garam
- 2 cangkir gula pasir, kalau terlalu besar bisa dikecilkan dengan
penggiling/grinder
- 4 Tbl. tepung maizena
- 1½ cangkir air
- 4 kuning telur saja
- ½ cangkir jus lemon
- 2 Tbl. mentega , yang masih padat
- 1 cangkir wipping cream
- 1 tsp. vanili cair
Cara Membuat :
Panaskan open suhu 275 derajat F.
Di mangkok medium, masukkan putih telur, cream of tartar dan ¼ tsp. garam, dan kocok dengan “mixer” sampai mengembang 2 kali lebih besar. Kemudian tambah 1 cangkir gula (sedikit demi sedikit) sambil terus dikocok, jangan sampai ada gumpalan seperti bola. Sebelum selesai tambah dengan cepat ½ tsp. vanili. Kocok kira-kira 25 menit sampai kaku. Adonan ini namanya "meringue".
Ambil meringue dengan menggunakan sendok, taruh di piring pie (garis tengah 23 cm) dan openkan selama 1 jam atau sampai adonan berwarna coklat atau garing. Open harus dalam keadaan panas, sebelum pie dimasukkan. Kemudian dinginkan meringue.
Di mangkok medium, taruh sisa gula pasir (1 cangkir), tepung maizena, ½ tsp. garam, dan air, aduk pakai “whisk” supaya tidak menggumpal, tambahkan kuning telur, jus lemon. Masak/rebus dengan api kecil sampai menjadi lebih kental (saat masak, diaduk terus secara perlahan). Setelah 3 menit direbus, keluarkan dan masukkan mentega. Aduk pelan hingga mentega mencair dan tercampur bagus. Setelah itu, masukkan dalam mangkok, dan dinginkan. Waktu cukup dingin bisa taruh di kulkas.
Sesudah semua siap, kocok yang wipping cream pakai "mixer" sampai mengembang dan kaku. Waktu cream hampir kaku, tambah ½ tsp. vanili dan kocok lagi sampai semua bahan tercampur bagus dan adonan menjadi kaku. Jangan dimixer terlalu lama, karena cream ini akan menjadi rusak.
Penting sekali bahwa : meringue, adonan lemon, dan whipped cream semua dalam keadaan dingin.
Untuk penyajiannya, pertama campur adonan lemon dan whipped cream. Lihat dulu, kalau adonan lemon terlalu padat/kental, aduk dulu sampai sedikit lembut. Kemudian masukkan whipped cream, aduk lagi secara perlahan. Hati hati, jangan aduk terlalu cepat dan lama karena adonan bisa mencair.
Setelah semua tercampur bagus, masukkan di atas merique.
Hiasi dengan irisan lemon. Masukkan ke kulkas untuk beberapa jam, sampai siap dihidangkan.
