Description
Lemon Angel Pie combines a light and airy meringue crust with a creamy, tangy lemon filling. This dessert strikes a delightful balance between sweet and tart, making it a refreshing choice for any occasion.
Ingredients
Scale
- 4 large eggs, separated
- 1/8 teaspoon cream of tartar
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy whipping cream
Instructions
- Prepare the Meringue Crust: Preheat oven to 325Β°F (163Β°C). Beat egg whites with cream of tartar until foamy, gradually add 1/2 cup sugar until stiff peaks form. Spread into a greased 9-inch pie plate and bake for 25 minutes. Cool completely.
- Make the Lemon Filling: Mix remaining sugar with cornstarch, water, lemon juice, and zest in a saucepan. Cook until thickened, then cool slightly before beating in egg yolks. Return to heat and thicken further. Cool completely.
- Assemble the Pie: Whip the cream to peaks, fold into lemon filling, and spoon into crust. Chill for at least 4 hours.
Notes
- Crust Tips: Ensure no grease is present in your mixing tools to achieve the perfect meringue.
- Filling Advice: For a smoother texture, strain the lemon zest out of the filling before adding the egg yolks.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290 kcal
- Sugar: 37g
- Fat: 24g
- Carbohydrates: 39g
- Protein: 4g