Description
Indulge in the light and refreshing taste of Lemon Angel Pie. This delightful dessert features a crisp meringue crust filled with a luscious lemon curd and topped with fluffy whipped cream. Perfect for any occasion, especially during the summer months.
Ingredients
Scale
Meringue Crust:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
Lemon Filling:
- 4 large egg yolks
- ½ cup granulated sugar (for filling)
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ¼ cup unsalted butter
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare Meringue Crust: Preheat the oven to 275°F (135°C). Beat egg whites with cream of tartar and sugar until stiff peaks form. Fold in vinegar and vanilla. Spread meringue in a pie dish and bake.
- Make Lemon Filling: Cook egg yolks, sugar, lemon juice, and zest until thick. Whisk in butter. Let cool.
- Whip Cream: Whip cream with powdered sugar until soft peaks form. Fold half into lemon filling.
- Assemble: Fill meringue crust with lemon mixture, top with remaining whipped cream. Chill before serving.
Notes
- For a stronger lemon flavor, add an extra teaspoon of zest.
- Ensure meringue crust is fully cooled before adding the filling.
- Best served the same day it’s made.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 33 g
- Sodium: 50 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 120 mg
