Description
This Classic Lemon Angel Pie features a crisp meringue crust filled with a tangy lemon custard and topped with fluffy whipped cream. Perfectly balanced between sweet and tart, this dessert is light, refreshing, and elegant, ideal for spring and summer gatherings or anytime you crave a citrus-flavored treat.
Ingredients
For the Meringue Crust:
- 4 egg whites (reserve yolks for filling)
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- Butter for greasing the pan
For the Lemon Filling:
- 4 egg yolks
- ⅓ cup granulated sugar
- 4 tablespoons fresh lemon juice
For the Whipped Cream Topping:
- 1 pint heavy whipping cream
- ¼ cup granulated sugar
Instructions
- Prepare the Oven and Pan: Heat the oven to 275 °F (135 °C) and lightly butter a 9-inch pie pan to prevent sticking.
- Make the Meringue Crust: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar one tablespoon at a time, beating well after each addition until the meringue is stiff and glossy. Spread the meringue evenly into the prepared pan, pushing some up the sides to form a crust.
- Bake the Crust: Bake the meringue crust in the preheated oven for 1 hour. Once done, transfer it immediately to the refrigerator to cool completely and firm up.
- Prepare the Lemon Filling: In a double boiler, beat the egg yolks until thickened. Slowly add the sugar while mixing continuously, then stir in the fresh lemon juice. Cook the mixture over low heat, whisking constantly until it thickens. Remove from heat, cover, and refrigerate to chill.
- Whip the Cream: Using an electric mixer, whip the heavy cream with sugar until soft peaks form. For best results, chill the mixing bowl and beaters beforehand.
- Assemble the Pie: Once the meringue crust and lemon filling are cold, spread half of the whipped cream over the crust. Add the lemon filling evenly on top, then cover with the remaining whipped cream.
- Chill Before Serving: Refrigerate the assembled pie for at least 2 hours so it can set and firm up before serving.
Notes
- Chill your mixing bowl and beaters before whipping the cream to help it thicken faster and hold shape better.
- Assemble and serve the pie on the same day to maintain the crispness of the meringue crust, as it softens over time.
- Use room-temperature egg whites for the meringue to achieve better volume and quicker whipping.
- Add a little lemon zest or a splash of vanilla extract to the whipped cream for extra flavor.
- Add sugar gradually to keep the meringue glossy and stable; adjust sweetness based on the tartness of your lemons.
- Serve this pie with coffee, tea, strawberry lemonade, or a berry compote for a delightful pairing.
- Store leftovers in the refrigerator covered loosely with plastic wrap or foil for up to 3 days. The meringue crust is best within the first 24 hours.
- Freezing is not recommended. To prepare in advance, make the crust and filling separately and assemble just before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
