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Angel Pie

Angel pie is made with lemon cream in a meringue crust.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours
Course Snack
Cuisine American
Servings 8 people
Calories 878.5 kcal

Equipment

  • 1 Stand Mixer or Handheld Electric Mixer Essential for achieving stiff peaks for meringue and whipped cream.
  • 2 Large Mixing Bowls One for egg whites/meringue, one for whipping cream.
  • 1 10-inch Pie Plate For baking the meringue crust.
  • 1 Double Boiler Crucial for gently cooking the lemon filling to prevent curdling.
  • 1 Rubber Spatula & Whisk For folding ingredients and constant stirring of the lemon filling.

Ingredients
  

Main

  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • 1 cup white sugar
  • 4 egg yolks
  • ½ cup white sugar
  • 2 teaspoons lemon zest
  • ⅓ cup lemon juice
  • 1 ⅛ cups heavy cream
  • 1 teaspoon lemon zest

Instructions
 

  • Preheat the oven to 250 degrees F ( 120 degrees C).
  • 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.
  • Bake in the preheated oven for 1 1/2 hours. Turn off the oven; leave meringue inside to cool slowly.
  • 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.
  • 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.

Notes

1. Meringue Perfection: Ensure your mixing bowl and beaters are impeccably clean and free of any grease, as fat can prevent egg whites from whipping properly. Add sugar gradually for a stable, glossy meringue. The slow cooling in the oven is vital to prevent cracking and shrinking. 2. Lemon Filling Consistency: Constant stirring in the double boiler is key to a smooth, thick lemon filling. Overcooking or too high heat can scramble the egg yolks. Cool the filling completely before assembly to maintain distinct layers and prevent melting the whipped cream. 3. Whipped Cream: For optimal results, ensure your heavy cream and mixing bowl are very cold before whipping. This helps achieve stiff, stable peaks quickly. For an elegant finish, use a piping bag with a star tip for the top layer of whipped cream and a sprinkle of fresh lemon zest.