Angel's Angel Pie
Submitted by socy
Angel pie with crisp meringue crust holding a silky lemon curd folded into clouds of whipped cream. The shell bakes low and slow until shatter-crisp, then chills overnight for a tangy-sweet make-ahead dessert.
YIELD
8 servingsPREP
10 minCOOK
60 minREADY
70 minAngel pie sounds fancy, but it’s really just a meringue shell doing the work of a pie crust. You whip egg whites with cream of tartar until they hold stiff peaks, spread the glossy meringue across a pie pan, and bake it low until it dries into a crisp, marshmallowy shell.
The filling is a stovetop lemon curd cooked with the reserved yolks, then folded into whipped cream so the whole thing turns light and mousse-like. An overnight chill softens the meringue just enough that your fork glides through cleanly while the edges stay crackly.
Don’t rush the meringue stage. Stiff peaks mean the whites stand straight up when you lift the beaters, glossy and not weeping. Underbeaten whites collapse in the oven; overbeaten ones turn grainy.
Pro Tips
- Spread the meringue only to the top edge of the pie pan since it puffs during baking and will overflow if pushed higher.
- Cook the lemon filling over low heat with constant stirring or the yolks will scramble. It’s ready when it coats the back of a spoon.
- Let the crust cool inside the turned-off oven so it dries fully and stays crisp under the filling.
- Garnish with thin lemon slices or grated zest right before serving so they stay vibrant.
Variations
- Swap lemon for lime juice and zest for a sharper, more tropical curd.
- Top with fresh raspberries or blueberries for a classic berry pairing.
- Fold a tablespoon of bourbon into the whipped cream for a grown-up version.
Ingredients
Directions
Heat oven to 275 degrees.
Grease 9-inch pie pan. In small bowl, beat egg whites (reserve yolks) with cream of tartar until frothy.
Gradually add ¾ cup sugar, beating continuously until stiff peaks form.
Spread over bottom and sides of prepared pie pan. Meringue puffs up during baking, so spread only to top edge of pan.
Bake for 60 minutes.
Turn oven off. Leave crust in oven to cool and dry. In small saucepan, combine filling ingredients except whipped cream.
Cook over low heat until thickened stirring constantly.
Cool. Fold into whipped cream.
Pour into meringue shell. Refrigerate overnight.
If desired, garnish with thin lemon slices or grated lemon peel.
Comments
