Description
Angel Pie is a light and airy vintage dessert featuring a crisp meringue crust filled with luscious lemon curd and topped with whipped cream and fresh berries. This elegant pie is perfect for special occasions or when you want a refreshing, tangy-sweet treat that practically floats off the plate.
Ingredients
Meringue Crust
- Cooking spray
- 1 Tbsp cornstarch, plus more for sprinkling
- 1 1/4 cups granulated sugar, divided
- 3 large eggs, separated, at room temperature
- 1/4 tsp cream of tartar
- 1 1/2 tsp vanilla extract, divided
Lemon Curd Filling
- 2 tsp grated lemon zest, plus more for garnish
- 1/3 cup fresh lemon juice (from 2 lemons)
- 2 Tbsp unsalted butter, cut into cubes
Whipped Cream Topping
- 2 1/2 cups heavy whipping cream
- 2 Tbsp powdered sugar
Garnish
- Fresh blackberries
- Fresh raspberries
Instructions
- Prepare the Pie Plate: Preheat the oven to 275°F. Lightly coat a 9-inch pie plate with cooking spray and sprinkle it with cornstarch to prevent sticking; set aside.
- Make the Meringue: In a small bowl, whisk together 1 tablespoon of cornstarch and 3/4 cup of the granulated sugar. Using a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-low speed until frothy, about 1 minute. Increase the speed to medium-high and beat until soft peaks form, 1 to 3 minutes. Gradually add the sugar-cornstarch mixture, beating until glossy, stiff peaks form, about 3 to 5 minutes. Add 1/2 teaspoon vanilla extract and beat on low speed just to incorporate, about 5 seconds.
- Shape and Bake the Meringue: Spread the meringue evenly on the bottom and up the sides of the prepared pie plate. Bake in the preheated oven for 1 hour. Turn off the oven without removing the pie and allow the meringue to dry out inside the oven for 1 hour and 30 minutes. Some cracking is normal. Transfer the pie to a wire rack to cool completely, about 30 minutes.
- Prepare the Lemon Curd: In a medium saucepan, whisk together egg yolks, lemon zest, lemon juice, and the remaining 1/2 cup sugar until combined. Add the butter cubes. Cook over medium-low heat, stirring constantly, until the mixture thickens, about 6 to 8 minutes. Transfer the lemon curd to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, 1 to 2 hours.
- Whip the Cream: Using a stand mixer with the whisk attachment, beat the heavy cream, powdered sugar, and remaining 1 teaspoon vanilla extract on medium-high speed until stiff peaks form, about 3 to 4 minutes. Reserve 2 cups of the whipped cream for topping.
- Combine Lemon Curd and Whipped Cream: Whisk 1 cup of the whipped cream into the lemon curd until smooth with no lumps. Gently fold in another 1 cup whipped cream until no streaks remain. Then fold in the remaining 1 cup whipped cream carefully to maintain the airy texture.
- Assemble the Pie: Spread the lemon curd and whipped cream mixture evenly into the cooled meringue crust. Then spread the reserved 2 cups of whipped cream evenly over the top as a finishing layer.
- Chill and Garnish: Refrigerate the assembled pie, loosely covered, for at least 4 hours or up to 24 hours to set. Before serving, garnish with fresh blackberries, raspberries, and additional lemon zest for a bright, fresh finish.
Notes
- Ensure egg whites are at room temperature for maximum volume when making meringue.
- Cover lemon curd directly with plastic wrap to avoid skin formation while cooling.
- Be gentle when folding whipped cream into the lemon curd mixture to keep it light and airy.
- The pie is best served chilled and can be refrigerated for up to 24 hours before serving.
- Some cracks in the meringue crust are normal and add to its rustic charm.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
