Lemon Angel Pie
Lemon angel pie is a delightful dessert straight from heaven! It has a creamy lemon filling inside a sweet, airy meringue crust, then topped with fresh whipped cream. Every bite is pure bliss!
Servings: 8 servings
Ingredients
Meringue Crust
- 4 egg whites
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
Lemon Filling
- 4 egg yolks
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 1 ½ tablespoon lemon zest
- 1 pinch salt
- 2 tablespoons unsalted butter, room temperature
Whipped Cream
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
Meringue Crust
- Preheat the oven to 300 degrees Fahrenheit. Spray a 9-inch pie dish with pan spray and set aside.
- Add the egg whites to the bowl of a stand mixer and beat on high with the whisk attachment until very foamy. Add the cream of tartar and whip on high until soft peaks begin to form.
- Gradually add in the sugar and beat on high until the meringue is glossy and stiff peaks form, about 5 minutes.
- Add the meringue to the pie dish and use a large spoon to spread the meringue evenly over the bottom of the dish and up the sides as well to form the crust.
- Bake for 45-50 minutes, until the meringue has puffed up and is turning golden brown.
- Remove the meringue from the oven and let it cool completely.
Lemon Filling
- In a medium bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt.
- Heat in the microwave for 4 minutes, stopping every 30 seconds to whisk the mixture well. It will bubble up and thicken as it cooks.
- Cover and let the lemon filling chill in the refrigerator until the meringue crust is completely cooled.
Whipped Cream
- Add the whipping cream and powdered sugar to a large bowl. Beat with a hand mixer or the whisk attachment of a stand mixer until you reach medium-stiff peaks.
- Fold a spoonful or two of the whipped cream into the lemon filling to loosen it up (it will firm up a lot as it chills), folding in more and more until half of the whipped cream has been folded in.
- Add the lemon cream to the meringue crust and smooth over the top.
- Top with the remaining whipped cream and cover. Chill for at least 4 hours, or overnight. As it chills the meringue crust will soften.
- Add fresh lemon zest to the top of the pie before serving, if desired.
Nutrition
Calories: 419kcal | Carbohydrates: 42g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 51mg | Potassium: 107mg | Fiber: 0.1g | Sugar: 42g | Vitamin A: 1093IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 0.4mg
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