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Lemon Angel Pie

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This Lemon Angel Pie features a light and airy meringue crust filled with luscious lemon-infused whipped cream. Naturally gluten-free, this refreshing and elegant dessert is perfect for any occasion. With its fluffy texture and tangy-sweet flavor, it’s sure to become a new favorite!

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

Optional Garnish:

  • Additional lemon zest
  • Fresh berries (raspberries, blueberries, or strawberries)

Instructions

Prepare the Meringue Crust:

  • Preheat oven to 300°F (150°C).
  • In a clean mixing bowl, beat egg whites until foamy.
  • Gradually add sugar and cream of tartar, beating until stiff peaks form.
  • Spread the meringue mixture into a buttered 9-inch pie dish, covering the bottom and sides evenly.
  • Bake for 45-60 minutes, until lightly golden and crisp.
  • Let the crust cool completely before filling.

2. Make the Lemon Filling:

  • In a microwave-safe bowl, whisk together egg yolks, sugar, lemon juice, lemon zest, and salt.
  • Microwave in 30-second intervals, stirring each time, until thickened (about 4 minutes total).
  • Allow the lemon curd to cool to room temperature.

3. Assemble the Pie:

  • In a separate bowl, whip heavy cream until soft peaks form.
  • 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 evenly.
  • Refrigerate for 4-6 hours, or overnight, to allow flavors to meld.

4. Serve & Enjoy:

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

Notes

  • For extra stability, add 1 tablespoon cornstarch to the meringue mixture.
  • Avoid a soggy crust by ensuring the meringue is fully baked and cooled before adding the filling.
  • For a time-saving option, use store-bought lemon curd instead of making it from scratch.

Find it online: https://avarecipe.com/lemon-angel-pie/