Lemon Angel Pie

How to Make Lemon Angel Pie: a refreshing Southern dessert with meringue crust || tag&tibby

I sent my Grandma a message on Facebook last week. I was looking for a lemon dessert, and though I love a good pound cake I was in the mood for something lighter. She confirmed that angel pie is heavenly and I quickly gathered my ingredients together to make it.

Though I had planned to serve it on my birthday, it took 2 tries on the meringue crust (never fear, just stick to the directions! I improvised too much the first time). The second time was perfect. After the meringue cooks and cools  you add a lemon filling to the top. The filling is basically lemon curd mixed with freshly whipped cream (hungry just typing it!) 

How to Make Lemon Angel Pie: a refreshing Southern dessert with meringue crust || tag&tibby

Lemon Angel Pie

serves 6-8

Meringue Crust Ingredients

4 egg whites

1/4 teaspoon cream of tatar

pinch of salt

1 cup white sugar

 

Filling Ingredients

4-5 egg yolks

1/2 cup white sugar

zest of 1 lemon

1/4 cup lemon juice

1 pint heavy cream, whipped (add 2 tablespoons powdered sugar + 1 teaspoon vanilla after whipping)

 

Directions

Crust: Preheat oven to 275 degrees. Beat 4 egg whites until stiff, add a dash of salt and 1/4 tsp. cream of tartar. Add 1 cup sugar gradually and beat mixture until glossy. Spread crust mixture into well-buttered 9 inch pie pan, building up the sides higher than the center. Bake at 275 degrees for 25 minutes, then 300 degrees for 25 minutes. Crust will have a light brown look. Cool gradually (consider turning off oven after baking and open the oven door to cool slowly.) 

Filling: Beat 4 - 5 egg yolks until thick and add 1/2 cup sugar, 1/4 lemon juice, and rind of 1 lemon. Cook on low on in double boiler, stirring constantly until thick. Cool completely. 

Gently fold cooled lemon filling into 1 cup of whipped cream and turn into cooled crust. Top with remaining cream. Chill in refrigerator. 


How to Make Lemon Angel Pie: a refreshing Southern dessert with meringue crust || tag&tibby

The pie was light and refreshing and everything good. It isn't a polished looking dessert when cut. It kind of flops on a plate, but the taste is delicious. Their were flecks of lemon throughout the filling which I liked, though you could strain it after cooking the filling if you prefer it smooth. My husband gave it two thumbs up, and I admit eating a slice for breakfast! 

Let me know if you decide to try it, I'd love to know what you think!

How to Make Lemon Angel Pie: a refreshing Southern dessert with meringue crust || tag&tibby