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Lemon Angel Pie Recipe

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Introduction

If you’re looking for a dessert that’s as light as air and bursting with citrus flavor, this Lemon Angel Pie is a must-try. With a crisp meringue crust and a silky lemon filling, it’s perfect for warm summer evenings or anytime you want a refreshing treat. Simple to prepare and always a hit, this dessert is both elegant and comforting.

Ingredients

For the Meringue Crust:

  • 4 large eggs, separated
  • 1/8 tsp cream of tartar
  • 1 cup granulated sugar, divided

For the Lemon Filling:

  • 4 large egg yolks (reserved from the meringue)
  • 1/2 cup granulated sugar
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1 cup whipped cream, lightly whipped

Instructions

1. Prepare the Meringue Crust

  1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
  2. In a clean mixing bowl, beat the egg whites on medium speed until foamy.
  3. Add the cream of tartar and continue beating until soft peaks form. Gradually add in 1/2 cup of the sugar, one tablespoon at a time, beating until stiff peaks form.
  4. Gently fold in the remaining 1/2 cup of sugar using a spatula.
  5. Spread the meringue mixture into the baking dish, shaping it into a crust with a raised edge and a slight indentation in the center.
  6. Bake for 1 hour, or until the meringue is firm and lightly golden. Let it cool completely.

2. Prepare the Lemon Filling

  1. In a medium saucepan, combine the egg yolks, remaining sugar, and lemon juice.
  2. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This takes about 5–7 minutes.
  3. Remove from heat and allow the mixture to cool completely.
  4. Once cooled, gently fold the whipped cream into the lemon mixture until smooth and fluffy.

3. Assemble the Pie

  1. Carefully spoon the lemon filling into the cooled meringue crust, spreading it evenly.
  2. Refrigerate the pie for at least 2 hours, allowing the filling to set.

Serving Suggestions

  • Garnish the pie with lemon zest, fresh berries, or a dollop of whipped cream for extra flair.
  • Serve chilled for the ultimate refreshing dessert experience.

Helpful Tips

  • Egg Whites Matter: Ensure your mixing bowl and whisk are clean and dry to achieve perfect peaks. Any grease or moisture can prevent the meringue from forming properly.
  • No Overbaking: Keep an eye on the meringue—it should be lightly browned but not too dark. Overbaking can make it chewy.
  • Lemon Variations: Swap lemon juice with lime or orange juice for a different citrus flavor.

FAQs

1. Can I make Lemon Angel Pie ahead of time?
Yes! Prepare the meringue crust and filling a day in advance. Assemble and refrigerate until ready to serve.

2. How do I store leftovers?
Store the pie in an airtight container in the refrigerator for up to 3 days.

3. Can I use store-bought meringue shells?
Absolutely! While homemade is best for flavor, store-bought shells can save time.

4. What pairs well with Lemon Angel Pie?
Pair this dessert with a glass of chilled white wine or a cup of herbal tea for a delightful finish to any meal.

Conclusion

This Lemon Angel Pie is a delightful blend of sweet and tangy flavors with a dreamy, airy texture. It’s a showstopper for any occasion, from family dinners to festive celebrations. With its zesty lemon filling and crisp meringue crust, it’s sure to be a hit with everyone who takes a bite.

Try it for your next gathering, and watch it disappear off the table in no time!

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