Lemon Angel Pie is a heavenly dessert that features a cloud-like meringue crust and a creamy, tangy lemon filling. This light yet decadent treat is perfect for warm weather or anytime you crave a sweet-tart balance. With its airy texture and vibrant flavor, this pie is sure to become a favorite for family gatherings and special occasions.
Why You Will Love Lemon Angel Pie
This Lemon Angel Pie is the epitome of elegance and flavor:
- Airy and delicate crust: The meringue crust is crisp on the outside and marshmallow-soft on the inside.
- Creamy, tangy filling: Lemon juice and zest create a perfectly balanced, bright citrus flavor.
- Crowd-pleaser: Its light texture makes it a refreshing dessert that’s always a hit.
Ingredient Notes for Lemon Angel Pie
For the Meringue Crust:
- 4 large egg whites: The base of the meringue; make sure they’re at room temperature for better volume.
- 1/8 teaspoon cream of tartar: Stabilizes the meringue and helps achieve stiff peaks.
- 1/2 cup granulated sugar: Sweetens the meringue and ensures crispness.
For the Lemon Filling:
- 4 large egg yolks: Adds richness and thickens the lemon filling.
- 1/4 cup fresh lemon juice + 1 teaspoon zest: The star ingredients for a bold citrusy flavor.
- 1 tablespoon cornstarch + 1/4 cup cold water: Thickens the filling for a smooth consistency.
- 1/2 cup granulated sugar: Sweetens the tangy lemon filling.
For the Cream Topping:
- 1 cup heavy whipping cream: Whipped to light, airy peaks and folded into the filling for extra creaminess.
Pro Tip: Use fresh lemons for both the juice and zest—bottled juice won’t deliver the same vibrant flavor.
Kitchen Equipment Needed
- Mixing bowls (grease-free for meringue)
- Hand or stand mixer
- 9-inch pie plate (lightly greased)
- Saucepan (for lemon filling)
- Whisk
- Spatula
How to Make Lemon Angel Pie
Step 1: Prepare the Meringue Crust
Preheat your oven to 325°F (163°C). In a grease-free mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
Spread the meringue evenly into a lightly greased 9-inch pie plate, shaping it to form a crust with higher edges. Bake for 25 minutes or until lightly golden. Let the crust cool completely before adding the filling.
Step 2: Make the Lemon Filling
In a saucepan, whisk together the remaining 1/2 cup sugar, cornstarch, and cold water until smooth. Stir in the lemon juice and zest. Cook over medium heat, whisking constantly, until the mixture thickens.
Remove from heat and cool slightly. Beat the egg yolks in a separate bowl, then gradually whisk a small amount of the warm lemon mixture into the yolks to temper them. Return the egg yolk mixture to the saucepan and cook over low heat, whisking, until the filling thickens further. Cool the filling completely.
Step 3: Assemble the Pie
In a clean mixing bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cooled lemon filling until fully incorporated. Spoon the creamy lemon mixture into the cooled meringue crust, spreading it evenly.
Refrigerate the pie for at least 4 hours or until fully set.
Step 4: Serve and Enjoy
Slice and serve chilled. The light meringue crust and tangy lemon filling are sure to delight every bite!
Serving and Storage Tips
- Serving: Garnish with additional whipped cream, lemon zest, or fresh berries for a stunning presentation.
- Storage: Store the pie in the refrigerator for up to 3 days in an airtight container.
- Make-ahead: Prepare the meringue crust and filling a day in advance for easy assembly.
Variations and Substitutions
- Berry twist: Add a layer of fresh raspberries or blueberries between the crust and filling.
- Coconut meringue crust: Fold 1/2 cup toasted coconut into the meringue for a tropical twist.
- Lime version: Replace the lemon juice and zest with lime for a tangy lime angel pie.
Helpful Notes
- Perfect meringue tips: Ensure all mixing tools are grease-free, and don’t let any egg yolks mix into the whites.
- Thicker filling: For a sturdier filling, increase the cornstarch to 1 1/2 tablespoons.
- Strain the filling: For an ultra-smooth texture, strain the filling before adding the whipped cream.
Tips from Well-Known Chefs
- Mary Berry: “Whisk egg whites in a clean, dry bowl to achieve the perfect peaks for your meringue.”
- Ina Garten: “Always use fresh citrus for a brighter, more flavorful filling.”
- Martha Stewart: “Temper your eggs slowly to avoid scrambling, ensuring a smooth custard.”
Frequently Asked Questions (FAQ)
Q: Can I make this pie without cream of tartar?
A: Yes, a pinch of salt or a few drops of lemon juice can be used as a substitute to stabilize the egg whites.
Q: What’s the best way to prevent the meringue crust from cracking?
A: Avoid overbaking the crust and let it cool gradually in the oven with the door slightly ajar.
Q: Can I freeze Lemon Angel Pie?
A: Freezing is not recommended as the meringue and filling may lose their texture upon thawing.
Q: How do I know when the meringue is ready?
A: The meringue should hold stiff, glossy peaks and stay in place when the whisk is lifted.
Q: Can I make this pie dairy-free?
A: Substitute whipped coconut cream for the heavy cream in the filling.
In conclusion, Lemon Angel Pie is a delicate and delightful dessert that offers the perfect blend of sweet, tart, and creamy flavors. Its light texture makes it an irresistible treat for any occasion. Happy baking!
