Angel Pie

If you like lemons, then you'll love this creamy angel pie. The lemon custard filling is sandwiched between a crunchy meringue crust and whipped cream.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 298 Calories

Ingredients

• 1 cup white sugar
• 4 egg whites
• 1 teaspoon lemon zest
• 2 teaspoons lemon zest
• 4 egg yolks
• 0.5 cup white sugar
• 0.25 teaspoon cream of tartar
• 0.33333334326744 cup lemon juice
• 1.125 cups heavy cream

Recipe Instructions

Step 1

Preheat the oven to 250 degrees F ( 120 degrees C).

Step 2

Beat egg whites until stiff in a clean mixing bowl. Add cream of tartar; gradually add 1 cup sugar, beating until glossy. Transfer meringue into a well-greased 10-inch pie plate. Spread over bottom and sides of the plate, building up sides 1/2 inch above the edge of the plate.

Step 3

Bake in the preheated oven for 1 1/2 hours. Turn off the oven; leave meringue inside to cool slowly.

Step 4

Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in a double boiler. Cook, stirring constantly, over medium-low heat until thick. Pour into a bowl and cool thoroughly.

Step 5

Whip cold heavy cream in a mixing bowl until stiff. Place 1/2 of the whipped cream in cooled meringue shell. Cover with a layer of lemon filling and top with remaining whipped cream. (This top layer can be piped with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.