Description
Indulge in the light, airy delight of this Lemon Angel Pie, a heavenly combination of crisp meringue shell filled with luscious lemon cream and topped with fresh berries. Perfect for a refreshing dessert on a warm day!
Ingredients
Scale
Meringue Shell:
- 4 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1 tablespoon cornstarch
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Lemon Cream Filling:
- 1/2 cup lemon curd (homemade or store-bought)
- Fresh berries and lemon zest for garnish (optional)
Instructions
- Prepare Meringue Shell: Preheat the oven to 275°F (135°C). Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, then fold in vanilla, vinegar, and cornstarch. Bake in a pie plate.
- Cool Meringue: Turn off the oven, crack the door, and let the meringue cool completely inside the oven.
- Make Whipped Cream: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in lemon curd.
- Assemble Pie: Spoon lemon cream mixture into meringue shell. Chill for at least 2 hours.
- Serve: Garnish with berries and lemon zest before serving.
Notes
- This pie is best served chilled the same day but can be stored in the refrigerator for up to 2 days.
- For a brighter lemon flavor, use homemade lemon curd with fresh lemon juice and zest.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 27g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
