Easy Food Recipes Inspired by Angels

Lemon Angel Pie

I learned to cook as a minister’s wife. My Swedish mother was a fabulous cook and taught me what good food was. But she never taught me to cook!

Through the years my husband [William D. Webber] pastored seven churches...I have found many “angels” in the churches we served. They were so encouraging and helpful, and many of them could cook. Usually when I asked for their heavenly recipes they shared them gladly. Sometimes I was only entrusted with a special secret recipe when we moved on to another church.

[I pay] tribute to the great cooks who have opened their hearts and homes, practiced the gift of hospitality, and shared their heavenly recipes.
- Marilynn Carlson Webber (AKA. The Angel Lady)

Crust
4 egg whites
1/2 teaspoon cream of tartar
1 cup of sugar (a scant amount)

4 egg yolks

1/2 cup of sugar

3 tablespoons of lemon juice

2 teaspoons of lemon rind

1 cup of cream

Any type of nuts (garnish optional)

Preparation

Crust
Add cream of tartar to partly beaten egg whites. Beat the mixture until stiff.

Add sugar in four parts, beating until stiff and glossy.

Spread the mixture evenly in a well-greased pie pan, filling up to the side.

Bake the pie for one hour in a 275-degree F oven or until the edges are golden brown.

Set aside to cool.

Mix all the ingredients together and cook the mixture in a double boiler until thick and smooth. Set aside the mixture to cool.

Whip the cream and spread half of it over the crust in the pie pan.

Add the lemon filling on top. Spread the remaining cream on top of the lemon filling.

Let the pie set for 24 hours in the refrigerator.

When serving the pie, garnish it with nuts if so desired.