Dreamy Lemon Angel Pie Recipe: Heavenly Citrus Bliss

Whisking up a delightful lemon angel pie can transport you to a realm of citrusy bliss.

Clouds of meringue create a dreamy landscape on your plate.

Pillowy textures merge with zesty flavors that dance across your palate.

Sweet and tangy notes blend in perfect harmony.

Lightweight yet decadent, this dessert promises a heavenly experience that defies expectations.

Delicate layers melt effortlessly, leaving behind a refreshing burst of sunshine.

What Makes Lemon Angel Pie Light and Bright

• Meringue magic transforms this pie into a cloud-like treat that melts in your mouth, skipping the traditional heavy pastry crust.
• Bright, zesty lemon curd combined with silky whipped cream creates a refreshing flavor explosion that balances sweet and tart perfectly.
• Prep this showstopping dessert in advance, refrigerate for hours, and serve chilled- ideal for stress-free entertaining that looks professionally crafted.
• This naturally gluten-free dessert welcomes guests with dietary restrictions, proving indulgence knows no boundaries.

Ingredients That Define Lemon Angel Pie

• Egg Whites: Key component for creating the light, crisp meringue crust.
• Cream of Tartar: Stabilizes the egg whites and helps create smooth, glossy peaks.
• Sugar: Sweetens and provides structure to the meringue base.
• Vanilla Extract: Adds subtle flavor and enhances the overall taste.

• Egg Yolks: Creates rich, creamy texture for the lemon curd.
• Lemon Juice: Provides tangy, bright citrus flavor.
• Sugar: Balances the tartness and sweetens the lemon curd.
• Cornstarch: Helps thicken and set the lemon filling.
• Butter: Adds richness and smooth consistency to the curd.
• Heavy Cream: Makes the filling light and airy when folded in.

• Heavy Cream: Creates a soft, billowy whipped cream topping.
• Powdered Sugar: Sweetens and helps stabilize the whipped cream.
• Vanilla Extract: Enhances the cream's flavor.
• Lemon Zest: Optional garnish for additional citrus aroma and visual appeal.

How to Prepare Lemon Angel Pie Without Fuss

Step 1: Whip Heavenly Meringue Base

• Egg whites
• Cream of tartar
• Sugar
• Vanilla extract

Beat egg whites using electric mixer until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually incorporate sugar one tablespoon at a time, beating on high speed until stiff, glossy peaks emerge. Mix in vanilla extract.

Step 2: Shape Meringue Crust

Spread meringue evenly across pie pan, creating delicate walls and bottom. Ensure smooth, even coverage.

Step 3: Bake Meringue Shell

Place in preheated oven at 275F. Bake 50-60 minutes until crisp and golden. Turn off oven, crack door slightly, and allow crust to cool completely inside.

Step 4: Create Zesty Lemon Filling

• Egg yolks
• Lemon juice
• Sugar
• Cornstarch
• Butter

Whisk ingredients in saucepan until smooth. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat, stir in butter until melted.

Step 5: Lighten Lemon Mixture

Fold whipped cream into cooled lemon curd, creating airy, silky filling.

Step 6: Assemble Pie

Pour lemon filling into meringue crust. Spread evenly. Refrigerate minimum 2 hours.

Step 7: Crown With Whipped Cream

• Heavy cream
• Powdered sugar
• Vanilla extract

Whip cream until soft peaks form. Spread or pipe over chilled pie.

Step 8: Garnish And Serve

Decorate with lemon zest. Slice carefully. Serve chilled and enjoy!

Helpful Tips for Lemon Angel Pie Fans

• Meringue Magic: Ensure egg whites are at room temperature for maximum volume and easier beating.
• Moisture Matters: Keep your mixing bowl and beaters completely dry to help egg whites whip perfectly.
• Gentle Folding Technique: Use a light, circular motion when incorporating whipped cream to maintain the airy texture of the lemon filling.
• Temperature Control: Allow the lemon curd to cool completely before mixing with whipped cream to prevent separation.
• Zest Boost: Fresh lemon zest adds an extra punch of citrus flavor and creates a beautiful garnish on top of the pie.

Storing Lemon Angel Pie for Later

• Store the pie covered with plastic wrap or in an airtight container for up to 3 days in the refrigerator.
• Wrap the pie securely in plastic wrap and aluminum foil, then freeze for maximum 2 weeks. Place in the refrigerator overnight to thaw gently.
• The meringue might soften slightly during storage, but the pie's flavor remains deliciously fresh and tangy.
• For best taste and texture, consume within 2 days of preparation and always keep chilled until serving.

Pairing Suggestions for Lemon Angel Pie

• Crisp white wine with delicate floral notes perfectly balances the pie's zesty lemon flavor and meringue sweetness.
• Light, smooth herbal tea softens the pie's tartness while providing a gentle, soothing companion to the creamy dessert.
• Refreshing citrus drink with subtle floral undertones enhances the lemon's brightness and complements the pie's delicate texture.
• Bubbly, light sparkling wine cuts through the pie's richness and adds an elegant effervescence to each bite.
• Vibrant raspberries or blueberries add color contrast and provide a tart, juicy counterpoint to the creamy lemon filling.
• Crunchy, nutty almond fragments introduce a pleasant textural element and earthy undertone against the smooth meringue.
• Delicate green garnish brings a fresh, aromatic touch that elevates the dessert's visual appeal and provides a cool flavor accent.

New Takes on the Lemon Angel Pie

• Gluten-Free Variation: Replace pie pan with a gluten-free ceramic dish. Ensure all ingredients like cornstarch are certified gluten-free for those with celiac disease or wheat sensitivities.
• Dairy-Free Variation: Substitute heavy cream with coconut cream or almond whipping cream. Use dairy-free butter alternative like coconut oil when making the lemon curd for lactose-intolerant individuals.
• Low-Sugar Option: Replace regular sugar with monk fruit sweetener or stevia. Reduce overall sugar content while maintaining the pie's original texture and flavor profile for diabetic-friendly dessert.
• Vegan Adaptation: Create meringue using aquafaba instead of egg whites. Use plant-based butter substitute and coconut cream to replace dairy ingredients, maintaining the pie's light and creamy texture.

Lemon Angel Pie FAQs

• Is the meringue crust difficult to make?

The meringue crust is straightforward but requires careful technique. Beat egg whites at medium speed, add cream of tartar, then gradually incorporate sugar while beating until stiff, glossy peaks form. The key is patience and consistent beating.

• Can I substitute ingredients in the lemon curd?

For best results, stick to the original recipe. Changing egg yolks, lemon juice, or cornstarch might affect the curd’s texture and setting. If you need alternatives, consider consulting a baking expert for precise substitutions.

• How do I know when the lemon curd is properly cooked?

The lemon curd is ready when it thickens and coats the back of a spoon, which typically takes 5-7 minutes over medium heat. Constant stirring prevents burning and ensures a smooth, creamy consistency.

• What's the purpose of baking the meringue at a low temperature?

Low temperature (275F) helps dry out the meringue without browning it too quickly, creating a crisp, light crust. Cooling the meringue in the turned-off oven allows it to set perfectly without cracking.

Lemon Angel Pie Recipe

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4.7 from 22 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Delicate lemon angel pie whispers elegance from classic French culinary traditions, blending ethereal meringue with zesty citrus charm. Silky lemon curd nestled between airy layers promises pure dessert bliss that will delight your senses.

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Ingredients

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Meringue Base:

• 4 large egg whites, at room temperature
• 1 cup (200 grams) granulated sugar
• ½ teaspoon cream of tartar
• ½ teaspoon vanilla extract

Lemon Filling:

• 4 large egg yolks
• ½ cup (120 milliliters / 4 fluid ounces) freshly squeezed lemon juice (about 3–4 lemons)
• ½ cup (100 grams) granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter

Topping:

• 1 cup (240 milliliters / 8 fluid ounces) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Lemon zest or curls (for garnish)

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Instructions

1. Meticulously prepare the oven by preheating to 275F (135C) and lightly coating a 9-inch pie pan with a delicate layer of grease.
2. Utilize an electric mixer to transform egg whites into a foamy texture, introducing cream of tartar and continuing until soft peaks emerge.
3. Progressively incorporate sugar, one tablespoon at a time, whipping on high speed until the meringue develops stiff, glossy peaks and a hint of vanilla extract.
4. Artfully spread the meringue across the pie pan, crafting an elegant crust that covers both bottom and sides with precision.
5. Bake the meringue crust for 50-60 minutes, allowing it to transform into a crisp, pale golden shell. Subsequently, turn off the oven and leave the door slightly ajar, permitting the crust to cool completely within the gentle warmth.
6. In a medium saucepan, create a silky lemon curd by whisking egg yolks, lemon juice, sugar, and cornstarch until achieving a perfectly smooth consistency.
7. Maintain medium heat while stirring constantly, cooking until the mixture thickens and coats a spoon with a luxurious texture (approximately 5-7 minutes).
8. Remove from heat and integrate butter, stirring until completely melted and seamlessly incorporated. Allow the lemon curd to cool to room temperature.
9. Gently fold whipped cream into the cooled lemon curd, creating a light and airy filling with ethereal texture.
10. Transfer the lemon filling into the meringue crust, spreading evenly and ensuring a smooth surface. Refrigerate for a minimum of 2 hours to achieve perfect setting.
11. Prepare a cloud-like topping by whipping heavy cream with powdered sugar and vanilla extract until soft peaks form.
12. Elegantly spread or pipe the whipped cream over the set lemon filling, adding a final flourish of lemon zest or delicate curls for visual appeal.
13. Slice with care and serve this exquisite dessert thoroughly chilled, ready to delight the senses.

Notes

• Stabilize meringue by ensuring absolutely no yolk contaminates egg whites, using completely clean and dry utensils for perfect texture.
• Control oven temperature precisely to achieve crispy yet delicate meringue crust without browning too quickly or developing cracks.
• Whisk lemon curd constantly while cooking to prevent scrambling eggs and maintain smooth, silky consistency.
• Create gluten-free and low-carb version by substituting cornstarch with arrowroot powder or reducing sugar content for diet-friendly adaptation.

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 30 g
• Sodium: 50 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 150 mg