Tag Archive | dessert

Yule treat – Lemon Angel Pie

This used to be my requested birthday dessert if I didn’t want a cake and the weather was right. Meringue is weather dependent. Good thing my birthday was in June

Beverley Robb’s Lemon Angel Pie

4 egg whites (large)
¼ teaspoon cream of tartar
¼ teaspoon salt
1 cup sugar ( superfine)
4 egg yolks
½ cup sugar
1/4 cup lemon juice
Grated lemon rind
1 cup heavy whipping cream  Powdered sugar to taste
½ teaspoon of vanilla

Preheat oven to 275 degrees (250 if using a glass pan)
Grease a 9 inch pie pan
Separate the eggs and return the yolks to the refrigerator
Let the whites come to room temperature
Beat the egg whites, cream of tartar and salt in large mixing bowl until whites are stiff but not dry.

Beat in sugar, 1 tablespoon at a time until stiff, glossy and sugar is completely dissolved
Put in pie pan and smooth top.

Bake for an hour or until the top shows palest tan.
Not to worry if top cracks.

In mixer bowl, beat egg yolks until stiff and lemon coloured. Gradually beat in granulated sugar. Blend in lemon juice and rind. Cook in double boiler over simmering water, stirring constantly until thick, 5 to 8 minutes.
Set aside to cool.
Whip heavy cream, and sweeten with ½ teaspoon of vanilla and powdered sugar to taste.
Spread half the cream over the crust to the edge.
Spread lemon custard over the cream and top with the remaining cream.
Chill 4 hours or overnight.
Serves  6 This recipe may be doubled using a 9×13 pan.

My mom usually made the doubled recipe and it’s great for after a heavy meal like Thanksgiving or Christmas.

Hot Fudge Pudding

1 cup sifted flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp cocoa
1/2 cup milk
2 tbsp shortening, melted
1 tsp vanilla
1 cup chopped nuts
1 cup brown sugar
1 3/4 cups hot water

Sift flour, baking powder, salt, sugar, and 2 tbsp of cocoa together. Stir in milk, shortening and vanilla; mix until smooth. Add nuts to mixture and spread in small rectangular pan or square cake pan. Sprinkle with brown sugar and 4 tbsp of cocoa. Pour hot water over entire batter.
Bake in 350 degree oven 40 – 50 minutes. Cut into squares. Place squares on plate and spoon sauce from pan over each serving.
Gild the lily with whipped cream.
Serves 6. (Depending on the number of chocoholics present.)

Schaum Torte

5 egg whites
1/16 tsp salt
3/4 tsp cream of tartar
1 tsp vinegar

Combine salt with egg whites and beat until light; add cream of tartar and beat until stiff. Gradually add one half of the sugar, beating continually.
Add vinegar and rest of sugar. Put into a lightly buttered,  7X11 inch glass pan. Place pan in a slightly larger pan containing hot water. Bake in a 300 degree oven in 45 minutes. Turn out on large platter so that browned part is on top. Cool and cut like cake. Serve with fresh fruit and whipped cream.
Serves 6-8.