Description
Lemon Angel Pie is a light and airy dessert featuring a crispy meringue crust filled with a tangy, creamy lemon custard. This classic pie balances sweetness and citrus brightness, topped with whipped cream and optional lemon zest curls for a refreshing finish.
Ingredients
Scale
Meringue Crust
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- 1 cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Lemon Filling
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/2 cup heavy whipping cream
Topping
- Whipped cream
- Lemon zest curls (optional)
Instructions
- Prepare the Meringue Crust: Preheat your oven to 275°F (135°C) and grease a 9-inch pie pan to prevent sticking. In a clean mixing bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add 3/4 cup of granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. Gently fold in the vanilla extract and cornstarch to maintain airiness. Spoon the meringue mixture into the pie pan, shaping it with slightly raised edges to hold the filling during baking.
- Bake the Meringue: Place the pie pan in the preheated oven and bake for 50 to 60 minutes until the meringue is firm and has a light golden color. Once baked, turn off the oven and leave the meringue inside with the door slightly ajar to cool completely and prevent cracking.
- Make the Lemon Filling: In a medium saucepan, whisk together the egg yolks, remaining 1/4 cup sugar, fresh lemon juice, and lemon zest until well combined. Cook the mixture over medium-low heat, stirring constantly to prevent eggs from curdling, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not allow the mixture to boil. Strain the filling through a fine mesh sieve to remove any cooked bits and let it cool to room temperature.
- Fold in Whipped Cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cooled lemon mixture until smooth and well combined, creating a light, creamy filling.
- Assemble the Pie: Pour the lemon filling evenly into the cooled meringue crust. Spread it carefully so as not to break the delicate crust. Refrigerate the assembled pie for at least 3 to 4 hours, or until the filling is fully set.
- Garnish and Serve: Before serving, top the pie with additional whipped cream and garnish with lemon zest curls if desired for a decorative and fresh touch. Slice and serve the Lemon Angel Pie chilled for the best flavor and texture.
Notes
- Make sure the bowl and beaters are completely clean and free of grease when whipping egg whites to achieve maximum volume.
- Do not overbake the meringue to avoid dryness and cracking; it should be firm but soft inside.
- Use fresh lemon juice and zest for the best citrus flavor.
- Chilling the pie thoroughly is essential to set the lemon filling properly.
- You can prepare the meringue crust a day ahead and store it in an airtight container.
