Description
Picture this: a cloud-like meringue crust, a silky lemon filling, and a whipped cream topping so delicate it feels like a kiss on the cheek. That’s Lemon Angel Pie—a dessert that tastes as ethereal as its name suggests.
Ingredients
Scale
For the Meringue Crust:
- 3 large egg whites, room temperature
- ¾ cup granulated sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
For the Lemon Filling:
- 3 large egg yolks
- ½ cup granulated sugar
- â…“ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- ½ cup heavy cream
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Meringue Crust:
- Preheat your oven to 275°F (135°C). Line a 9-inch pie pan with parchment paper.
- In a clean, dry bowl, beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. Mix in vanilla.
- Spread the meringue evenly in the prepared pie pan, creating a slight well in the center for the filling.
- Bake for 1 hour, then turn off the oven and let the meringue cool completely inside.
- Make the Lemon Filling:
- In a medium saucepan, whisk together egg yolks, sugar, lemon juice, and zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
- Remove from heat and cool to room temperature. Once cooled, fold in whipped cream for a light, airy texture.
- Assemble the Pie:
- Spoon the lemon filling into the cooled meringue crust, spreading it evenly. Chill in the refrigerator for at least 2 hours to set.
- Whip Up the Topping:
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
- Serve and Enjoy:
- Garnish with extra lemon zest or fresh berries if desired. Slice and enjoy the sunshine!