If you’re looking for a dessert that’s both light and indulgent, this Lemon Angel Pie is the perfect choice. With a fluffy meringue crust, a tangy lemon filling, and a cloud-like whipped cream topping, this pie is a refreshing treat that’s perfect for spring and summer gatherings. It’s easy to make, yet elegant enough to impress your guests. Whether you’re a lemon lover or just craving something sweet and tangy, this dessert is sure to delight.
Advertisements
Why You’ll Love This Recipe
- Light and Airy: The meringue crust and whipped cream topping make this pie feel light as a cloud.
- Tangy and Sweet: The lemon filling strikes the perfect balance between tart and sweet.
- Perfect for Warm Weather: A refreshing dessert that’s ideal for spring and summer.
- Elegant Presentation: This pie looks as good as it tastes, making it perfect for special occasions.
Ingredients Breakdown:
- 4 large eggs, separated: Provides the structure for the meringue and filling.
- 1/8 teaspoon cream of tartar: Stabilizes the egg whites for the meringue.
- 1 cup granulated sugar, divided: Sweetens both the meringue and lemon filling.
- 1 teaspoon vanilla extract: Adds flavor to the meringue.
- 1 tablespoon cornstarch: Thickens the lemon filling.
- 1/4 cup cold water: Used in the lemon filling.
- 1/4 cup fresh lemon juice: Provides tanginess to the filling.
- 1 teaspoon lemon zest: Enhances the lemon flavor.
- 1 cup heavy whipping cream: Creates a rich and fluffy topping.
Tips and Tricks
- Room Temperature Eggs: Use room temperature egg whites for the best meringue texture.
- Don’t Overbeat the Cream: Whip the cream just until stiff peaks form to avoid curdling.
- Cool Completely: Ensure both the meringue crust and lemon filling are completely cool before assembling to prevent the filling from melting the crust.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice provides the best flavor.
Variations and Customizations
- Berry Topping: Add a layer of fresh berries like strawberries or blueberries on top of the filling.
- Citrus Twist: Use lime or orange juice and zest instead of lemon for a different citrus flavor.
- Toasted Meringue: For a decorative touch, toast the meringue crust edges with a kitchen torch.
- Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
Pairing Suggestions
- Beverages: Serve with a glass of iced tea, lemonade, or a crisp white wine.
- Fruit Salad: Pair with a fresh fruit salad for a light and refreshing dessert spread.
- Coffee: Enjoy with a cup of coffee or espresso for a delightful contrast.
Storage Instructions
- Refrigerate: Store the pie in the refrigerator, covered, for up to 3 days.
- Freezing: This pie is best enjoyed fresh, but you can freeze individual slices for up to 1 month. Thaw in the fridge before serving.
Popular Questions
1. Can I use store-bought meringue cookies for the crust?
Yes, you can crush store-bought meringue cookies and press them into a pie plate for a shortcut crust.
Advertisements
2. Can I make this pie ahead of time?
Absolutely! Assemble the pie and chill it for up to 24 hours before serving.
3. Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
Lemon Angel Pie
- Total Time: 5 hours
- Yield: 8 servings 1x
Description
Lemon Angel Pie is a light and refreshing dessert featuring a fluffy meringue crust, tangy lemon filling, and a rich whipped cream topping. This elegant pie is perfect for spring and summer gatherings and is sure to impress with its delightful flavors.
Advertisements
Ingredients
For the Meringue Crust:
- 4 large egg whites (room temperature for best results)
- 1/8 tsp cream of tartar (stabilizes the egg whites)
- 1/2 cup granulated sugar (adds sweetness and structure)
For the Lemon Filling:
Advertisements
- 4 large egg yolks (adds richness and thickness)
- 1/2 cup granulated sugar (balances the tartness of the lemon)
- 1 tbsp cornstarch (thickens the filling)
- 1/4 cup cold water (helps dissolve the cornstarch)
- 1/4 cup fresh lemon juice (for bright, tangy flavor)
- 1 tsp lemon zest (enhances the lemon flavor)
For the Topping:
- 1 cup heavy whipping cream (for a light, fluffy topping)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch pie plate and set aside.
- Make the Meringue Crust:
- In a large bowl, beat the egg whites with cream of tartar until foamy.
- Gradually add 1/2 cup of sugar, beating until stiff peaks form.
- Spread the meringue mixture evenly into the prepared pie plate, building up the edges to form a crust.
- Bake for 25 minutes, or until the meringue is lightly golden. Let it cool completely.
- Prepare the Lemon Filling:
- In a saucepan, whisk together the remaining 1/2 cup sugar, cornstarch, cold water, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
- Remove from heat and let it cool slightly.
- Beat the egg yolks in a separate bowl, then gradually whisk them into the lemon mixture.
- Return the mixture to the heat and cook for 2-3 minutes, stirring constantly, until thickened. Remove from heat and let it cool completely.
- Whip the Cream:
- In a large bowl, whip the heavy cream until stiff peaks form.
- Assemble the Pie:
- Gently fold the whipped cream into the cooled lemon filling until well combined.
- Spoon the mixture into the cooled meringue crust.
- Chill the pie in the refrigerator for at least 4 hours, or until set.
- Serve:
- Slice and serve chilled. Garnish with additional whipped cream or lemon zest if desired.
Notes
- For a dairy-free version, use coconut cream instead of heavy whipping cream.
- Double the recipe for larger gatherings—this pie is always a hit!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Advertisements