Lemon angel pie from Midwest Made: Big, Bold Baking from the Heartland (page 95) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tarae1204 on September 29, 2021

    Lovely, creamy gluten free variation of a lemon meringue pie. The meringue recipe is cooked low and slow, and does not brown. It’s filled with a perfectly balanced lemon curd, chilled, and topped with freshly whipped vanilla whipped cream. It’s a bit like an Eton mess. It is difficult to slice - very difficult. A braver baker than I could try making these as individual servings.

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