Citrus Angel Pie

Citrus angel pie skips traditional pastry entirely. Whipped egg whites get stiffened with cream of tartar and sugar, piled into a greased pie plate, and baked low until they crisp into a meringue shell with a hollow center ready to hold the filling.

The filling itself is a double-boiler lemon curd built from the four reserved yolks, sugar, juice, and grated rind. Cooking it gently over simmering water keeps the yolks silky instead of scrambled. Once cool, the curd gets sandwiched between two layers of whipped cream so every forkful catches some tang along with the airy cream.

Watch your egg whites carefully. Beat them past stiff peaks and they’ll turn grainy and weep liquid in the oven. Stop when they hold straight up off the beater, glossy and smooth.

Chef Tips

• Build the hollow in the center of the meringue with the back of a spoon so there’s room for filling without overflow.
• Cook the curd in a double boiler, never directly on the burner, or the yolks will seize. It’s ready when it coats a spoon thickly.
• Cool the curd completely before layering with cream or it will deflate the whip.
• Chill the assembled pie at least 4 hours so the layers set and slice cleanly.

Variations

• Use a mix of lemon and orange juice for a softer, sunnier citrus profile.
• Swirl raspberry puree through the top whipped cream layer for color and contrast.
• Garnish with candied lemon zest or thin orange slices right before serving.