Easy Angel Pie Recipe with Lemon

Ingredients

• 4 egg whites
• 0.25 teaspoon cream of tartar
• 1 cup white sugar
• 4 egg yolks
• 0.5 cup white sugar
• 2 teaspoons lemon zest
• 0.33 cup lemon juice
• 1.13 cups heavy cream
• 1 teaspoon lemon zest

Instructions

1. Preheat your oven to a gentle 250 degrees F (120 degrees C).
2. In a clean mixing bowl, beat egg whites until stiff peaks form. Add cream of tartar, then gradually incorporate 1 cup of sugar, beating until the meringue is smooth and glossy.
3. Carefully transfer the meringue to a well-greased 10-inch pie plate. Spread evenly over the bottom and sides, creating a raised edge about 1/2 inch above the plate's rim.
4. Bake in the preheated oven for 1 1/2 hours. Once baked, turn off the oven and allow the meringue to cool slowly inside.
5. In a double boiler, combine egg yolks, 1/2 cup of sugar, 2 teaspoons of lemon zest, and fresh lemon juice. Cook over medium-low heat, stirring continuously until the mixture thickens into a smooth custard.
6. Pour the lemon custard into a bowl and let it cool completely.
7. In a mixing bowl, whip cold heavy cream until stiff peaks form. Gently place half of the whipped cream into the cooled meringue shell, followed by a layer of the cooled lemon filling. Top with the remaining whipped cream, which can be piped using a decorative star tip for an elegant finish. Garnish with remaining lemon zest and refrigerate until ready to serve. Enjoy!

Nutrition

• Calories: 298 kcal
• Fat Content: 15 g
• Fiber Content: 0 g
• Sugar Content: 38 g
• Sodium Content: 45 mg
• Protein Content: 4 g
• Cholesterol Content: 148 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g