Lemon Meringue Pie

Lemon Meringue Pie, a vegetarian dessert that combines a tangy lemon cream filling with a light, airy meringue crust. Perfect for spring and summer gatherings, this American classic is a treat for those who appreciate a sweet and zesty flavor profile.

This versatile pie can be served as a show-stopping centerpiece or a delightful end to any meal. With its creamy texture and bright citrus notes, it’s perfect for picnics, potlucks, or family dinners.

Easily find this recipe in your easyChef Pro cookbook, along with countless other delicious options. Plus, our shopping list feature ensures you get the best price per serving for all ingredients.

Get ready to impress your guests with this refreshing Lemon Meringue Bliss Pie!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 180 minutes

Overview

Angel Pie is a delightful dessert featuring a lemon cream filling nestled in a meringue crust. This pie is perfect for those who love a tangy and sweet combination, making it an ideal treat for spring and summer gatherings.

Diet Type

Vegetarian

Allergies

Eggs, Dairy

Cuisine

American

Ingredients

• 4 Whole egg whites
• 0.25 Teaspoons (tsp) cream of tartar
• 1 Cup white sugar
• 4 Whole egg yolks
• 0.5 Cup white sugar
• 2 Teaspoons (tsp) lemon zest, zested
• 0.33 Cup lemon juice
• 1.125 Cups heavy cream
• 1 Teaspoon (tsp) lemon zest, zested

Steps

1. Preheat the oven to 250 degrees F (120 degrees C).
2. In a clean mixing bowl, beat the egg whites until stiff. Add the cream of tartar and gradually add 1 cup of sugar, beating until the mixture is glossy.
3. Transfer the meringue into a well-greased 10-inch pie plate, spreading it over the bottom and sides, building up the sides 1/2 inch above the edge of the plate.
4. Bake the meringue in the preheated oven for 1 1/2 hours. Turn off the oven and leave the meringue inside to cool slowly.
5. In a double boiler, combine the egg yolks, 1/2 cup sugar, 2 teaspoons of lemon zest, and lemon juice. Cook over medium-low heat, stirring constantly, until thick. Pour into a bowl and cool thoroughly.
6. Whip the cold heavy cream in a mixing bowl until stiff.
7. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of lemon filling and top with the remaining whipped cream. Optionally, pipe the top layer with a decorative star tip.
8. Garnish with the remaining lemon zest and refrigerate until serving.

Enjoy your refreshing Angel Pie!