Light Angel Pie
Submitted by kikifrypan
A baked meringue shell holds layers of tangy lemon custard and whipped cream in this show-stopping dessert where crisp sweetness and bright citrus create the perfect balance.
YIELD
8 servingsPREP
10 minCOOK
60 minREADY
1 daysThis angel pie version uses a two-stage baking process that creates a meringue shell with the perfect texture between crisp and chewy.
The lemon custard filling made with egg yolks, milk, and fresh lemon juice cooks on the stovetop until thick and smooth.
Lemon zest amplifies the citrus punch while whipped cream layers above and below create pillowy contrast to the tart custard.
That 24-hour chill time isn’t optional because it’s what allows the meringue to soften just enough to cut cleanly without shattering everywhere.
Kitchen Tips
- Grease the pie tin well or that crisp meringue will stick and break when you try to serve it
- Stir lemon custard constantly while cooking or you’ll get scrambled eggs instead of smooth filling
- Fold whipped cream gently when spreading to keep it light and airy instead of deflating it
Ingredients
Directions
Beat egg whites until frothy; add cream of tartar and beat until stiff; gradually beat in ½ cup sugar.
Spread in well greased 9 inch pie tin.
Bake 20 minutes in 275 degree oven, then 40 minutes at 300 degrees.
Beat egg-yolks until lemon-colored; gradually add sugar, then milk, lemon juice and rind.
Cool until thick, stirring constantly; cool.
Spread ½ the whipped cream over cooled meringue, then spread lemon custard on, then rest of whipped cream.
Refrigerate 24 hours before serving.
Comments
