In planning this last minute Memorial Day party I knew I had to come up with a quick dessert and could have gone with my tried and true brownies but what’s the fun in that? In flipping through my family recipe book I found Angel Pie.
Angel Pie is one of those things I remember from childhood. My mom used to belong to a ladies’ club in Los Angeles called the Ebell which is an educational and philanthropic organization founded by women in 1894. The building itself is beautiful and is featured in more movies than I can recall. Some of my fondest memories are centered around the Ebell and the holiday activities. One in particular was the Father Daughter snowball dance at Christmastime. All of the little girls went up to the balcony and threw snowballs down to our dads. I distinctly remember standing there and thinking, “Someday I want to throw my bouquet from right here.” Seventeen years later I did exactly that. A lot of wonderful times were had at the Ebell not to mention cotillion. I will never ever forget Commander and Mrs. Unander. I don’t think anyone who took cotillion in the 80s will ever forget them. Oh, I digress. Another thing I remember about the Ebell are the ladies’ luncheons and the fabulous food. I tell you what, those ladies can cook! Some of my favorite go-to recipes (like rumaki) came from the kitchens of some “Ebell Mamas”. How did I get on this subject again? Right, Angel Pie.
Mrs. Balue made Angel Pie and it was spectacular. Light and airy meringue crust filled with an even lighter lemon custard type filling. This is a perfect summer dessert. One of my guests said that it was the best meringue he has ever had. Isn’t that what we all want to hear when we cook for someone? That’s like compliment gold. Now that I’ve teased you AND taken you down my Ebell memory lane here is the recipe…
Ingredients for Meringue:
4 egg whites (keep the yolks for the custard)
1 cup sugar (I use fine baker’s sugar)
Pinch of salt
1/2 tsp cream of tartar
Beat whites until foamy then beat in tartar and gradually add sugar. Once still peaks have formed spread in greased 10″ glass pie plate. Bake at 300 for 40 minutes.
Ingredients for Custard:
4 egg yolks
1/2 cup sugar
1/4 tsp salt
3 tbsp fresh lemon juice
Zest from one large lemon
1 cup whipping cream, whipped
Beat yolks until thick and lemon colored. Beat in sugar, juice, and zest. Cook in double boiler until thick. Set aside to cool. Fold in whipped cream. Pour into cooled shell and chill in refrigerator. Prepare several hours to a day ahead.
You could also do this with limes. I haven’t tried it but I am sure it would be great! Enjoy!