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Angel Pie
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
180 minutes
Indulge in a zesty lemon custard filling, nestled between a crispy meringue crust and fluffy whipped cream in this delectable angel pie.
Ingredients:
  • 4 egg whites
  • 0.25 teaspoon cream of tartar
  • 4 egg yolks
  • 0.5 cup white sugar
  • 2 teaspoons lemon zest
  • 0.33333334326744 cup lemon juice
  • 1.125 cups heavy cream
  • 1 teaspoon lemon zest
Instructions:
  • Preheat the oven to a low temperature of 250 degrees F (120 degrees C) to create the perfect cooking environment.
  • Whip egg whites in a spotless mixing bowl until stiff peaks form. Mix in cream of tartar and gradually add 1 cup sugar, beating until shiny. Pour the meringue into a generously greased 10-inch pie dish. Spread evenly on the bottom and sides, forming sides 1/2 inch higher than the rim.
  • Bake the meringue in the preheated oven for 1 1/2 hours. Let it cool slowly inside the turned-off oven.
  • In a double boiler, whisk together egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice. Cook over medium-low heat, stirring constantly, until thickened. Transfer to a bowl and cool completely.
  • Beat chilled heavy cream in a bowl until stiff peaks form. Spread half of the whipped cream into a cooled meringue shell. Add a layer of lemon filling and top with the remaining whipped cream, piping a decorative star design if desired. Sprinkle with remaining lemon zest. Chill until ready to serve.

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