Description
Heavenly lemon angel pie blends delicate meringue with zesty citrus cream on a crisp base. Silky layers create an elegant dessert that delights palates with its perfect balance of sweetness and tartness.
Ingredients
Scale
- 4 egg whites (large, room temperature)
- 1 cup (200 g) granulated sugar
- ½ tsp cream of tartar
- ½ tsp vanilla extract
- 4 egg yolks
- ½ cup (120 ml / 4 fl oz) lemon juice (freshly squeezed, about 3–4 lemons)
- ½ cup (100 g) granulated sugar
- 2 tbsps cornstarch
- 2 tbsps unsalted butter
- 1 cup (240 ml / 8 fl oz) heavy cream
- 2 tbsps powdered sugar
- 1 tsp vanilla extract
- Lemon zest or curls (for garnish)
Instructions
- Preparation: Preheat oven to 275F (135C) and lightly grease a 9-inch pie pan, creating a pristine baking environment.
- Meringue Creation: Whip egg whites with cream of tartar until soft peaks form, then gradually add sugar while beating on high speed until stiff, glossy peaks develop with a whisper of vanilla extract.
- Meringue Shaping: Spread the luminous meringue across the pie pan, meticulously covering bottom and sides to form a delicate, crisp foundation.
- Meringue Baking: Bake for 50-60 minutes until pale golden, then switch off oven and leave door slightly open, allowing the crust to cool and set within the residual warmth.
- Lemon Curd Crafting: In a saucepan, combine egg yolks, lemon juice, sugar, and cornstarch, whisking constantly over medium heat until the mixture thickens and coats the back of a spoon (5-7 minutes).
- Curd Refinement: Remove from heat, incorporate butter until fully melted, then cool to room temperature, creating a silky, vibrant lemon base.
- Filling Composition: Fold whipped cream into the cooled lemon curd, generating a light, ethereal filling with cloud-like consistency.
- Assembly: Pour the lemon filling into the meringue crust, ensuring an even distribution, then refrigerate for minimum 2 hours to achieve perfect set.
- Crowning Glory: Whip heavy cream with powdered sugar and vanilla until soft peaks form, then lavishly spread or pipe over the chilled pie.
- Final Flourish: Garnish with delicate lemon zest or elegant cream curls, then slice and serve this exquisite dessert thoroughly chilled, ready to enchant discerning palates.
Notes
- Manage Egg Whites Perfectly: Ensure absolutely clean, grease-free bowl and beaters when whipping egg whites to guarantee maximum volume and stable meringue structure.
- Prevent Meringue Collapse: Beat egg whites gradually and consistently, adding sugar slowly to maintain structural integrity and avoid deflation during baking.
- Control Baking Temperature: Use low oven temperature to create crisp meringue without browning, allowing gentle drying process that preserves delicate texture.
- Stabilize Lemon Curd Consistency: Continuously stir curd mixture while cooking to prevent scrambling and achieve smooth, silky texture without lumps or burning.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 282
- Sugar: 24 g
- Sodium: 56 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 122 mg