Description
This Lemon Angel Pie features a delicate baked meringue crust filled with a luscious, creamy lemon custard. Light and airy, it perfectly balances sweet and tart flavors, making it an ideal refreshing dessert for any occasion.
Ingredients
Scale
Meringue Crust
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- 1 cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Lemon Filling
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/2 cup heavy whipping cream
Garnish
- Whipped cream
- Lemon zest curls (optional)
Instructions
- Prepare the Meringue Crust: Preheat the oven to 275°F (135°C) and grease a 9-inch pie pan. In a clean bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add 3/4 cup sugar one tablespoon at a time, beating on high until stiff, glossy peaks form. Gently fold in vanilla extract and cornstarch. Spoon the meringue into the pie pan, shaping a crust with slightly raised edges.
- Bake the Meringue: Bake the meringue crust for 50–60 minutes until firm and lightly golden. Turn off the oven and let the crust cool inside with the door slightly ajar to prevent cracking.
- Make the Lemon Filling: In a medium saucepan, whisk egg yolks, remaining 1/4 cup sugar, lemon juice, and lemon zest. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon (5–7 minutes) without boiling. Strain through a fine mesh sieve to remove cooked egg bits and cool to room temperature.
- Whip Cream and Combine: Whip 1/2 cup heavy cream to stiff peaks in a separate bowl. Fold the whipped cream gently into the cooled lemon mixture until smooth and fully combined.
- Assemble the Pie: Pour the lemon filling into the cooled meringue crust and spread evenly. Refrigerate for at least 3–4 hours until fully set.
- Garnish and Serve: Before serving, top the pie with whipped cream and garnish with lemon zest curls if desired. Slice and serve chilled for a light and refreshing dessert.
Notes
- Ensure the bowl and beaters are completely clean and dry before whipping egg whites to achieve maximum volume.
- Do not let the lemon custard boil to prevent curdling; constant stirring is key.
- Allow the pie to chill thoroughly to set the lemon filling properly for clean slices.
- The meringue crust can be made a day ahead and stored in an airtight container.
- Use fresh lemon juice and zest for the best flavor.
