Quaker Bonnet Lemon Angel Pies

Beat the egg whites in a mixer bowl until soft peaks form. Add 1½ cup superfine sugar gradually, beating constantly until stiff and glossy. Do not over beat the meringue or it will break down.

Pipe the meringue into individual nests on parchment paper lines or on a baking sheet sprayed with non-stick cooking spray.

Bake at 150 to 175 degrees for 3 hours. Leave the oven door open if you are not able to set the oven that low. The shells may be baked at 150 degrees for as much as 12 hours to be sure the shells are completely dry.

Combine the egg yolks, ½ cup of sugar, lemon juice and lemon zest in double boiler.

Cook until the mixture holds a ribbon for 3 seconds when the whisk is lifted from the mixture, whisking constantly.

			Let stand until cool.
			Spoon into meringues nests.
			Spread with the whipped cream.
			Makes 6 to 8 servings.

Note:		You can simply crumble our own own pre-packaged meringue shells to use as an "on the fly" meringue crust, or you can simply spoon the lemon filling into our pre-packaged meringue shells. Or you can make the meringue nests by following the instructions above.

	Quaker Bonnet Lemon Angel Pie is one the recipes featured in Great Lake Effects: Click for info on how to order this book!