Description
Lemon Angel Pie is a light and airy dessert featuring a crisp meringue crust filled with a tangy, creamy lemon filling. This refreshing pie combines the sweetness of whipped meringue with the zesty brightness of fresh lemon, making it a perfect treat for warm weather or anytime you crave a delicate citrus dessert.
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 🥛
For Garnish
- Whipped cream 🥛
- Lemon zest curls (optional) 🍋
Instructions
- Prepare the Meringue Crust: Preheat the oven to 275°F (135°C) and grease a 9-inch pie pan. Beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add 3/4 cup sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form. Gently fold in vanilla extract and cornstarch. Spoon the meringue into the pie pan, shaping into a crust with slightly raised edges. Bake for 50–60 minutes until firm and lightly golden, then turn off the oven and cool the crust inside with the door ajar.
- Make the Lemon Filling: In a medium saucepan, whisk together egg yolks, remaining 1/4 cup sugar, lemon juice, and lemon zest. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes), being careful not to boil. Strain the lemon mixture through a fine-mesh sieve to remove any cooked egg bits and cool to room temperature. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cooled lemon mixture until smooth.
- Assemble the Pie: Pour the lemon filling into the cooled meringue crust and spread evenly. Refrigerate for at least 3–4 hours until fully set.
- Garnish and Serve: Top the pie with whipped cream and garnish with lemon zest curls if desired. Slice and serve chilled.
Notes
- Make sure the mixing bowl and beaters are completely clean and free from any grease before whipping the egg whites to achieve stiff peaks.
- Cook the lemon filling gently over medium-low heat to avoid scrambling the eggs.
- The pie is best served chilled and can be refrigerated for up to 2 days.
- For extra crunch, you can sprinkle some toasted coconut flakes on the whipped cream topping.
- If you don’t have fresh lemon juice, bottled lemon juice can be used but fresh is recommended for best flavor.
