Cathy's Angel Pie
Submitted by donna
A crisp meringue shell bakes into a pie crust that gets layered with tangy lemon custard and whipped cream in this ethereal dessert where clouds of sweetness meet citrus brightness.
YIELD
8 servingsPREP
30 minCOOK
1 hrsREADY
10 hrsAngel pie is what happens when you take meringue beyond cookies and turn it into an edible bowl for lemon curd and cream.
The meringue crust bakes slow and low until crisp all the way through, creating a delicate shell that shatters under your fork.
Lemon custard filling made with egg yolks, fresh juice, and grated rind brings mouth-puckering tartness that balances all that sweet meringue.
Layers of whipped cream above and below the lemon filling create a trifecta of textures that makes every bite interesting.
Overnight refrigeration is essential because it softens the meringue slightly and lets all those layers meld together.
Baking Tips
- Beat egg whites until they hold stiff peaks that don’t droop when you lift the beaters
- Spread meringue all the way to the edges of the pie plate so it doesn’t shrink away during baking
- Refrigerate a full 24 hours before serving or the meringue will be too crisp and shatter messily when you try to cut it
Ingredients
Directions
MERINGUE: Beat egg whites until foamy.
Add Cream of Tartar then beat until the whites stand in peaks.
Add sugar a little at a time, beating well after.
Beat for a minute or two after adding all the sugar.
Butter and flour pyrex pie plate. Spread the meringue in the plate.
Bake 1 hr and 10 to 15 minutes in a 275 degree oven, then raise temp to 300 degrees and bake for additional 20 minutes.
FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in double boiler until thickened.
Cool.
Whip ¾ cup of whipping cream and sweeten with 2 tablespoon powdered sugar.
Cover meringue with half of cream then lemon filling and then the rest of the cream.
Leave in refrigerator overnight.
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