Lemon Angel Pie

Here’s a recipe for Lemon Angel Pie a light and refreshing dessert with a creamy lemon filling, topped with fluffy meringue, and set in a delicate, crisp crust. Perfect for spring or summer!

Ingredients

For the meringue crust:

• 4 large egg whites
• 1 cup (200g) granulated sugar
• ½ tsp vanilla extract
• 1 tsp cornstarch

For the lemon filling:

• 1 can (14 oz or 396g) sweetened condensed milk
• 3 large egg yolks
• ¾ cup (180ml) fresh lemon juice (about 3 lemons)
• Zest of 1 lemon
• ¼ cup (60ml) heavy cream (optional, for a creamier texture)

Instructions

1. Prepare the meringue crust

1. Preheat your oven to 350°F (175°C). Line a 9-inch pie dish with parchment paper or grease it lightly with butter.
2. In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
3. Gradually add the granulated sugar, a little at a time, beating until stiff peaks form and the meringue is glossy. Add the vanilla extract and cornstarch, and mix until combined.
4. Spoon the meringue mixture into the pie dish, spreading it evenly along the bottom and up the sides to form a crust.
5. Bake the meringue for 25-30 minutes, or until golden brown and firm. Once done, remove it from the oven and set it aside to cool completely.

2. Make the lemon filling

1. In a medium mixing bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest. If you want a creamier filling, you can add ¼ cup of heavy cream to the mixture.
2. Pour the lemon filling into the cooled meringue crust and spread it out evenly.

3. Top with meringue and bake again

1. In a separate mixing bowl, beat the remaining egg whites until soft peaks form.
2. Gradually add a little sugar (about 2 tablespoons) and continue beating until stiff peaks form.
3. Carefully spread the meringue over the lemon filling, making sure to seal the edges to the crust.
4. Bake the pie at 350°F (175°C) for an additional 10-15 minutes, or until the meringue is golden brown.

4. Cool and serve

1. Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving to allow the filling to set.
2. Once chilled, slice and serve your refreshing Lemon Angel Pie.

Tips

• If you prefer a more tart lemon flavor, you can add an extra tablespoon of lemon juice.
• For a more stable meringue, add a pinch of cream of tartar to the egg whites before beating them.
• The pie can be made ahead of time and stored in the refrigerator for up to 2 days.

Enjoy your Lemon Angel Pie a perfectly sweet and tangy treat with a melt-in-your-mouth meringue crust!