Lemon Angel Pie

Why You’ll Love This Recipe

• Light and Refreshing: The combination of a fluffy meringue crust and a zesty lemon filling creates a dessert that’s both satisfying and invigorating.
• Naturally Gluten-Free: With no flour in the recipe, this pie is suitable for those with gluten sensitivities.
• Make-Ahead Friendly: This pie needs to be prepared in advance, making it a convenient option for entertaining.

Ingredients

For the Meringue Crust:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• ¼ teaspoon cream of tartar

For the Lemon Filling:

• 4 large egg yolks
• ½ cup granulated sugar
• ⅓ cup fresh lemon juice
• 1 tablespoon lemon zest
• A pinch of salt
• 2 cups heavy whipping cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Meringue Crust:

   • Preheat your oven to 300°F (150°C).
   • In a clean, dry mixing bowl, beat the egg whites until foamy.
   • Gradually add the sugar and cream of tartar, continuing to beat until stiff peaks form.
   • Spread the meringue mixture into a buttered 9-inch pie dish, ensuring it covers the bottom and sides evenly.
   • Bake for 45-60 minutes, or until the meringue is lightly golden and crisp.
   • Remove from the oven and allow to cool completely.

2. Prepare the Lemon Filling:

   • In a microwave-safe bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt until well combined.
   • Microwave the mixture in 30-second intervals, stirring after each, until it thickens enough to coat the back of a spoon. This should take about 4 minutes total.
   • Allow the lemon curd to cool to room temperature.

3. Assemble the Pie:

   • In a separate bowl, whip the heavy cream until soft peaks form.
   • Gently fold half of the whipped cream into the cooled lemon curd until fully incorporated.
   • Pour the lemon mixture into the cooled meringue crust.
   • Top with the remaining whipped cream, spreading it evenly over the lemon filling.
   • Refrigerate the pie for at least 4-6 hours, or overnight, to allow the flavors to meld and the meringue to soften slightly.

4. Serve:

   • Garnish with additional lemon zest or fresh berries, if desired.
   • Slice and serve chilled.

Servings and Timing

• Yield: 8 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Chilling Time: 4-6 hours (or overnight)
• Total Time: Approximately 6-8 hours

Variations

1. Citrus Twist:

   • Substitute the lemon juice and zest with lime or orange for a different citrus flavor.

2. Berry Infusion:

   • Fold in fresh berries, such as blueberries or raspberries, into the lemon filling for added texture and flavor.

3. Chocolate Angel Pie:

   • Replace the lemon filling with a chocolate mousse for a decadent variation.

4. Tropical Delight:

   • Incorporate coconut extract into the whipped cream and top with toasted coconut flakes for a tropical flair.

5. Mini Pies:

   • Prepare individual servings by dividing the meringue and filling into smaller pie dishes or ramekins.

Storage/Reheating

• Storage:

  • Cover the pie loosely with plastic wrap and store in the refrigerator for up to 3 days.

• Freezing:

  • While the meringue texture may change slightly, the pie can be frozen for up to 1 month. Thaw in the refrigerator before serving.

• Reheating:

  • This pie is best enjoyed chilled and does not require reheating.

FAQs

Can I make the meringue crust ahead of time?

Yes, the meringue crust can be baked a day in advance. Store it in an airtight container at room temperature until ready to use.

What if my meringue cracks?

Minor cracks are normal and won’t affect the overall taste or presentation, especially once the filling is added.

Can I use store-bought lemon curd?

Yes, to save time, you can use pre-made lemon curd. Ensure it’s at room temperature before folding in the whipped cream.

How do I prevent the meringue from becoming soggy?

Ensure the meringue crust is fully baked and cooled before adding the filling. Refrigerating the assembled pie helps maintain the crust’s integrity.

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