Lemon Angel Pie

Lemon Angel Pie is a light and dreamy dessert, perfect for any occasion. It features a delicate meringue crust filled with a velvety, tangy lemon custard, topped with whipped cream. This pie is a showstopper that will brighten up your table and delight your taste buds.

Why You’ll Love This Recipe

• Elegant presentation: A dessert that looks as good as it tastes.
• Bright flavor: Tangy lemon filling with just the right amount of sweetness.
• Light and fluffy: Meringue crust adds a delightful texture.

Ingredients

For the Meringue Crust

• Egg whites: The base for a light and airy meringue.
• Granulated sugar: Adds sweetness and stabilizes the meringue.
• Cream of tartar: Helps stabilize the egg whites for a sturdy crust.
• Vanilla extract: Enhances the flavor of the meringue.

For the Lemon Filling

• Egg yolks: Create a rich and creamy custard base.
• Granulated sugar: Balances the tartness of the lemons.
• Lemon juice: The star ingredient for a bright, tangy flavor.
• Lemon zest: Adds extra depth to the lemony goodness.
• Butter: Gives the custard a silky smooth texture.

For the Whipped Cream Topping

• Heavy cream: Whipped to soft peaks for a light topping.
• Powdered sugar: Sweetens the whipped cream.
• Vanilla extract: Adds a subtle flavor to the topping.

Instructions

Step 1: Prepare the Meringue Crust

1. Preheat your oven to 275°F (135°C). Grease a 9-inch pie dish and set aside.
2. In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy.
3. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
4. Fold in the vanilla extract gently.
5. Spread the meringue evenly into the prepared pie dish, shaping it to form a crust.
6. Bake for 1 hour, then turn off the oven and let the crust cool completely inside the oven.

Step 2: Make the Lemon Filling

1. In a medium saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil.
3. Remove from heat and stir in the butter until fully melted and incorporated.
4. Allow the filling to cool slightly before pouring it into the meringue crust. Chill in the refrigerator for at least 2 hours or until set.

Step 3: Prepare the Whipped Cream Topping

1. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. Spread or pipe the whipped cream over the chilled lemon filling.

Step 4: Garnish and Serve

1. Optional: Garnish with lemon slices, zest, or fresh berries for an extra pop of color.
2. Slice and serve chilled.

Nutrition Facts (per serving)

Servings: 8
Calories: 230
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 125mg
Sodium: 50mg
Carbohydrates: 26g
Fiber: 0g
Sugar: 23g
Protein: 4g

FAQ

Q1: Can I make the pie ahead of time?
A1: Yes, you can prepare the pie up to a day in advance. Add the whipped cream topping just before serving for best results.

Q2: Can I use bottled lemon juice?
A2: Fresh lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch.

Q3: How should I store leftovers?
A3: Cover the pie loosely with plastic wrap and refrigerate. It will stay fresh for up to 3 days.

Q4: Can I make this pie without the meringue crust?
A4: Yes, you can use a graham cracker or shortbread crust instead, but the meringue crust adds a unique texture.

Q5: Why did my meringue crust crack?
A5: Cracks are normal in meringue and add character to the pie. Cooling the crust gradually in the oven minimizes cracking.

Q6: Can I make this pie dairy-free?
A6: Use a plant-based butter substitute and a non-dairy whipped topping.

Q7: How do I know when the lemon filling is ready?
A7: The filling is ready when it thickens and coats the back of a spoon. If you run your finger through the coating, it should leave a clean line.

Q8: Can I freeze the pie?
A8: The meringue crust does not freeze well, but you can freeze the lemon filling separately and assemble the pie before serving.

Q9: Can I make mini pies with this recipe?
A9: Yes, divide the meringue and filling into smaller tart pans for individual servings. Adjust the baking and chilling times accordingly.

Q10: What other toppings can I add?
A10: You can add toasted coconut, crushed nuts, or white chocolate shavings for a creative twist.

Lemon Angel Pie is the perfect blend of sweetness and citrus tang, making it an irresistible dessert for lemon lovers!

Print