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Lemon angel pie is a pleasant dessert straight from heaven! It has a creamy lemon filling inside a candy, ethereal meringue crust, then topped with contemporary whipped cream. Each chew is pure bliss!
Lemon lovers prepare! This lemon angel pie instantly received me over and I can’t wait so that you can strive it. For extra lemony goodness, I all the time suggest these brownies, this cheesecake, or my lemonade pie.
What’s Lemon Angel Pie?
Lemon angel pie is mild, creamy, and bursting with zingy lemon taste! The whipped lemon filling pairs completely with the candy and crispy meringue crust. If you happen to ask me, the pie will get its title from the white pillowy crust that resembles clouds. Angel pie is a well-liked classic pie recipe that has been round for fairly a while! When it first made its debut it was referred to as a Schaum torte full of sweetened cream. This lemon model begins with a meringue crust that jogs my memory of pavlova, and a scrumptious home made lemon curd. You’ll love the mixture of contemporary flavors and textures. This lemon angel pie is just a little slice of heaven!
Everybody loves pie, and this lemon angel pie will eternally be requested at holidays and gatherings. Much like my lemon meringue pie, this candy and tangy dessert is all the time a crowd pleaser!
Substances Wanted
The components to make this lemon angel pie are fairly minimal! Nothing too out of the peculiar, simply be certain that to have contemporary lemons available. That is the right spring or summer time dessert whenever you desire a mild candy deal with!
Meringue Crust
- Egg White: Egg whites are the bottom of each meringue recipe.
- Cream of Tartar: Stabilizes the egg whites and creates the peaks.
- Granulated Sugar: This provides the right sweetness to the meringue crust.
Lemon Filling
- Egg Yolks: The important thing to creating a wealthy lemon curd recipe.
- Granulated Sugar: The sweetness within the filling to stability out the tart lemon taste.
- Contemporary Lemon Juice: Contemporary squeezed is all the time BEST, so skip bottled lemon juice right here.
- Lemon Zest: Zest takes the lemony taste to the following stage, don’t go away it out!
- Salt: Only a pinch!
- Unsalted Butter: Use unsalted room-temperature butter. It helps create a wealthy filling.
Whipped Cream
- Heavy Whipping Cream: Chilly heavy whipping cream offers the perfect outcomes.
- Powdered Sugar: Sweetens the cream!
Lemon Angel Pie Recipe
This lemon angel pie recipe has just a few steps, however it’s price each single chew! Make the crust forward of time then assemble the pie the following day in order for you. Belief me, don’t let the steps intimidate you as a result of that is probably the most unimaginable pie!
Meringue Crust
- Preheat Oven/ Put together the Pie Dish: Preheat the oven to 300 levels Fahrenheit. Spray a 9-inch pie dish with pan spray and put aside.
- Beat the Egg Whites: Add the egg whites to the bowl of a stand mixer and beat on excessive with the whisk attachment till very foamy. Add the cream of tartar and whip on excessive till smooth peaks type.
- Add the Sugar and Beat to Kind Stiff Peaks: Steadily add within the sugar and beat on excessive till the meringue is shiny and stiff peaks type, about 5 minutes.
- Unfold the Meringue within the Pie Dish: Add the meringue to the pie dish and use a big spoon to unfold the meringue evenly over the underside of the dish and up the perimeters as properly to type the crust.
- Bake: Bake for 45-50 minutes, till the meringue has hyped up and is popping golden brown.
- Cool: Take away the meringue from the oven and let it cool fully.
Lemon Filling
- Whisk the Egg Yolks, Sugar, Lemon Juice, Zest, and Salt: In a medium bowl, whisk collectively the egg yolks, sugar, lemon juice, lemon zest, and salt.
- Warmth the Lemon Filling: Warmth within the microwave for 4 minutes, stopping each 30 seconds to whisk the combination properly. It’s going to bubble up and thicken because it cooks.
- Cowl and Chill: Cowl and let the lemon filling chill within the fridge till the meringue crust is totally cooled.
Whipped Cream
- Beat the Whipping Cream and Powdered Sugar: Add the whipping cream and powdered sugar to a big bowl. Beat with a hand mixer or the whisk attachment of a stand mixer till you attain medium-stiff peaks.
- Fold Half of the Whipped Cream Into the Lemon Filling: Fold a spoonful or two of the whipped cream into the lemon filling to loosen it up (it can agency up lots because it chills), folding in an increasing number of till half of the whipped cream has been folded in.
- Unfold the Lemon Filling Into the Crust: Add the lemon cream to the meringue crust and clean excessive.
- High With Remaining Whipped Cream and Chill: High with the remaining whipped cream and canopy. Chill for a minimum of 4 hours, or in a single day. Because it chills the meringue crust will soften.
- Serve: Add contemporary lemon zest to the highest of the lemon angel pie earlier than serving, if desired.
meringue pie shell.
Lemon Angel Pie Ideas
Meringue may be difficult so let me remind you of some tricks to make it successful! Don’t let it intimidate you as a result of I stroll you thru all of the steps. Belief me, this lemon angel pie is SO price it!
- Use Contemporary Egg Whites: Contemporary egg whites are greatest! The older the eggs are the much less construction the egg whites can have, in order that they received’t whip up as properly. Keep away from utilizing carton egg whites.
- Use Clear Bowls and Utensils: Clear your utensils earlier than making the meringue by wiping down the bowl and whisk with lemon juice or distilled white vinegar. This helps get rid of any lingering fats. Even a tiny little bit of fats can stop egg whites from whipping right into a stiff meringue!
- Ideas For Cracking Eggs: Here’s a tip when separating the egg yolks from the egg whites. Crack every egg right into a small bowl first, then take away the yolk earlier than including the whites into the blending bowl. This fashion if an egg yolk breaks and will get into the whites, you solely need to discard one egg as an alternative of all the separated egg whites. Even the tiniest little bit of fats (egg yolks) can wreck a meringue!
- Whipped Topping Substitute: You need to use frozen whipped topping as an alternative of home made whipped cream for this pie. Substitute one thawed 8-ounce container of whipped topping for the whipped cream. Fold half of it into the lemon filling, then high the pie with the remaining whipped topping.
- Easy Filling: If you happen to favor a clean lemon filling, you could press the cooked filling by way of a effective mesh strainer earlier than chilling it.
Leftover Lemon Angel Pie
This pie is ideal for making forward of time! It tastes greatest when it has time to relax as a result of the crust softens and melts into each chew. Comply with my suggestions under for storing leftovers.
- Within the Fridge: Cowl gently with plastic wrap and retailer within the fridge for 2-3 days. The contemporary whipped cream could deflate just a little, so refresh the cream if it wants!
- Make Forward: I wish to make the crust and lemon curd forward of time then I can assemble the pie once I’m prepared! It’s the right dessert to make a day upfront so it has time to relax.
Extra Lemon Desserts to Strive
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Meringue Crust
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Preheat the oven to 300 levels Fahrenheit. Spray a 9-inch pie dish with pan spray and put aside.
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Add the egg whites to the bowl of a stand mixer and beat on excessive with the whisk attachment till very foamy. Add the cream of tartar and whip on excessive till smooth peaks start to type.
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Steadily add within the sugar and beat on excessive till the meringue is shiny and stiff peaks type, about 5 minutes.
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Add the meringue to the pie dish and use a big spoon to unfold the meringue evenly over the underside of the dish and up the perimeters as properly to type the crust.
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Bake for 45-50 minutes, till the meringue has hyped up and is popping golden brown.
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Take away the meringue from the oven and let it cool fully.
Lemon Filling
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In a medium bowl, whisk collectively the egg yolks, sugar, lemon juice, lemon zest, and salt.
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Warmth within the microwave for 4 minutes, stopping each 30 seconds to whisk the combination properly. It’s going to bubble up and thicken because it cooks.
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Cowl and let the lemon filling chill within the fridge till the meringue crust is totally cooled.
Whipped Cream
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Add the whipping cream and powdered sugar to a big bowl. Beat with a hand mixer or the whisk attachment of a stand mixer till you attain medium-stiff peaks.
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Fold a spoonful or two of the whipped cream into the lemon filling to loosen it up (it can agency up lots because it chills), folding in an increasing number of till half of the whipped cream has been folded in.
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Add the lemon cream to the meringue crust and clean excessive.
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High with the remaining whipped cream and canopy. Chill for a minimum of 4 hours, or in a single day. Because it chills the meringue crust will soften.
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Add contemporary lemon zest to the highest of the pie earlier than serving, if desired.
Energy: 419kcalCarbohydrates: 42gProtein: 5gFats: 27gSaturated Fats: 16gPolyunsaturated Fats: 1gMonounsaturated Fats: 7gTrans Fats: 0.1gLdl cholesterol: 172mgSodium: 51mgPotassium: 107mgFiber: 0.1gSugar: 42gVitamin A: 1093IUVitamin C: 5mgCalcium: 55mgIron: 0.4mg
Vitamin data is mechanically calculated, so ought to solely be used as an approximation.
