Lemon Angel Pie
A delightful dessert featuring a light meringue crust filled with creamy lemon filling and topped with sweet whipped cream, perfect for summer gatherings.
Ingredients
For the meringue crust
- 4 large egg whites Make sure bowl is clean and free of grease.
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar Gradually added while beating egg whites.
For the lemon filling
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 1 ½ tablespoons lemon zest Add more for a stronger lemon flavor.
- 1 pinch salt
- 2 tablespoons unsalted butter Room temperature.
For the whipped cream
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
Meringue Crust
- Preheat your oven to 275°F (135°C).
- In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add 1 cup of granulated sugar while continuing to beat until the mixture is stiff and glossy.
- Spread the meringue onto a parchment-lined pie dish to create a crust.
- Bake for about 1 hour or until the meringue is dry to the touch. Let it cool completely.
Lemon Filling
- In a saucepan, whisk together the egg yolks, ½ cup of granulated sugar, lemon juice, lemon zest, and salt.
- Cook over medium heat, stirring constantly until the mixture thickens.
- Remove from heat and stir in the butter until melted.
- Allow the filling to cool slightly before pouring it into the cooled meringue crust.
Whipped Cream
- In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Spread the whipped cream over the lemon filling.
Notes
Let the pie chill in the fridge for a few hours before serving for the best flavor and texture. Store loosely covered in the refrigerator and consume within a few days for optimal freshness.