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.
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.
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
This light and dreamy Lemon Angel Pie features a crisp meringue crust filled with velvety lemon cream — a heavenly, tangy dessert that melts in your mouth with every bite.
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Lightly grease a 9-inch pie plate.
- In a large bowl, beat the egg whites and cream of tartar until foamy. Gradually add ½ cup sugar, continuing to beat until stiff, glossy peaks form. Spread the meringue evenly in the greased pie plate, shaping it up the sides to form a crust. Bake for 25 minutes, until lightly golden. Cool completely.
- In a saucepan, combine the remaining ½ cup sugar, cornstarch, cold water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool slightly. Beat in the egg yolks, then return to low heat and cook for another 2–3 minutes until thickened further. Let the lemon mixture cool completely before moving to the next step.
- In a chilled bowl, beat the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled lemon mixture. Spoon this lemon cream filling into the cooled meringue crust.
- Refrigerate for at least 4 hours (or overnight) before serving. Slice and enjoy your heavenly lemon angel pie!
Notes
For best results, ensure the meringue crust is fully cooled before adding the filling. Chill the pie for at least 4 hours (or overnight) for perfect slices. Fresh lemon juice and zest make all the difference in flavor!
