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.
Ingredients
Scale
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)
Instructions
- Meticulously prepare the oven by preheating to 275F (135C) and lightly coating a 9-inch pie pan with a delicate layer of grease.
- Utilize an electric mixer to transform egg whites into a foamy texture, introducing cream of tartar and continuing until soft peaks emerge.
- 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.
- Artfully spread the meringue across the pie pan, crafting an elegant crust that covers both bottom and sides with precision.
- 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.
- In a medium saucepan, create a silky lemon curd by whisking egg yolks, lemon juice, sugar, and cornstarch until achieving a perfectly smooth consistency.
- Maintain medium heat while stirring constantly, cooking until the mixture thickens and coats a spoon with a luxurious texture (approximately 5-7 minutes).
- Remove from heat and integrate butter, stirring until completely melted and seamlessly incorporated. Allow the lemon curd to cool to room temperature.
- Gently fold whipped cream into the cooled lemon curd, creating a light and airy filling with ethereal texture.
- 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.
- Prepare a cloud-like topping by whipping heavy cream with powdered sugar and vanilla extract until soft peaks form.
- 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.
- 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