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.
Ingredients
Scale
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:
- 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