Ingredients for Angel Pie
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1 1/2 cups sugar (1 cup superfine sugar, 1/2 cup granulated sugar)
- 4 egg yolks
- 1 cup heavy whipping cream
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh lemon rind, finely grated
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How to Make Angel Pie
- Preheat oven to 300°F (150°C).
- In a clean, grease-free bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add cream of tartar and continue beating until stiff, glossy peaks form.
- Gradually add granulated sugar (1 cup), one tablespoon at a time, beating constantly until stiff and glossy.
- Spread meringue evenly into the prepared pie pan.
- Bake for 1 hour and 15 minutes, or until meringue is lightly browned and firm.
- While the meringue bakes, prepare the filling: In a medium saucepan, whisk together egg yolks, lemon zest, lemon juice, and 1/2 cup granulated sugar.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and let cool completely.
- In a separate bowl, beat 1 cup heavy whipping cream until stiff peaks form.
- Spread half of the whipped cream over the cooled meringue crust.
- Pour the cooled lemon filling over the whipped cream.
- Top with the remaining whipped cream.
- Refrigerate for at least 2 hours before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
151g
Fat
37g
Carbs
13g
