This dreamy, melt-in-your-mouth dessert is as pretty as it is delicious. When I first saw content creator Leigh Anne Wilkes (@yourhomebasedmom) share the recipe on Instagram, I knew I had to try it. It practically glows with springtime energy!
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A post shared by Leigh Anne Wilkes|Family Recipes (@yourhomebasedmom)
What makes this lemon pie special is the meringue crust. It’s not a traditional pie crust, but rather it's made with whipped egg whites and sugar. It bakes (slowly) into a delicate shell that’s crisp and golden on the outside with a soft, marshmallowy center. It’s the perfect base for lemon curd!
The other great thing about angel pie is that by swapping out a standard pie crust for a meringue crust your dessert becomes gluten-free. As someone who has recently had to cut gluten out of my diet, this is especially good news for me!
How to Make Lemon Angel Pie
For the meringue crust, you need egg whites, cream of tartar and sugar. Preheat your oven to 275° and lightly grease a pie pan (glass works best) and set aside.
Spoon the meringue into the pie pan and, using the back of a spoon, shape it into a crust, pulling it up the sides of the pan. Bake for about an hour, then turn off the oven and let the crust sit inside for another hour as it cools completely.
To make the lemon curd, you'll need sugar, fresh lemon juice, egg yolks, butter (cut into pieces) and lemon zest.
Remove it from heat and stir in the butter until smooth. Let it cool before pouring it into the meringue shell. Top it all off with whipped cream and refrigerate until ready to serve.
Lemon Angel Pie is one of those desserts that makes you feel like a fancy pastry chef even though it’s surprisingly simple. It’s perfect for Easter, Mother’s Day or any spring day that could use a little sunshine.
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