Angel Pie

Recipe View 5 mins Preheat oven to 250°F (120°C). (5 minutes)

Recipe View 10 mins In a clean, dry mixing bowl, beat egg whites with an electric mixer until soft peaks form. Add cream of tartar and gradually add 1 cup of sugar, beating until stiff, glossy peaks form. (10 minutes)

Recipe View 5 mins Gently transfer the meringue to a well-greased 9-inch pie plate. Spread evenly across the bottom and up the sides, creating a decorative edge that rises slightly above the rim. (5 minutes)

Recipe View 2 hrs Bake in the preheated oven for 1 hour 30 minutes. Turn off the oven and let the meringue cool completely inside the oven with the door closed to prevent cracking. (2 hours)

Recipe View 5 mins While the meringue is baking and cooling, prepare the lemon cream filling. In a double boiler or heatproof bowl set over a simmering pot of water (making sure the bowl doesn't touch the water), whisk together egg yolks, 1/2 cup sugar, 2 teaspoons lemon zest, and lemon juice. (5 minutes)

Recipe View 10 mins Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take about 8-10 minutes. (10 minutes)

Recipe View 2 hrs Remove from heat and pour the lemon cream into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cooled. (2 hours)

Recipe View 5 mins Once the lemon cream is chilled and the meringue shell is cool, whip the chilled heavy cream with an electric mixer until stiff peaks form. (5 minutes)

Recipe View 10 mins Gently fold half of the whipped cream into the cooled meringue shell, creating an even layer. Spoon the lemon cream filling over the whipped cream layer. Top with the remaining whipped cream, either spreading it smoothly or piping it decoratively with a star tip. (10 minutes)

Recipe View 30 mins Garnish with additional lemon zest. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. (30 minutes)