There’s something magical that happens in the kitchen when spring rolls around. Heavier desserts take a backseat, and suddenly we’re craving citrus, berries, whipped cream and all things light and bright, like Lemon Angel Pie.
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)
Imagine a cloud-like meringue crust that is crisp on the outside and chewy in the center and is filled with silky, tart lemon curd and topped with softly whipped cream. It’s the sweet-meets-zingy combo that makes lemon desserts so popular—it’s like sunshine on a plate.
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!
Lemon angel pie is also sometimes known as schaum torte, which is the German equivalent of a pavlova. Schaum tortes, which are often filled with strawberries, are a common supper club item in Wisconsin, where German immigrants brought the dessert to the U.S. The recipe, which showed up in places like The Betty Crocker Cookbook, was popular in the 1950s and 60s and is still going strong today.
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!
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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.
In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Slowly add in the sugar, a spoonful at a time, and beat until stiff, glossy peaks form. This will take several minutes and you want it to be thick and smooth so it has enough structure.
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.
While that’s happening, you can make the lemon curd filling. This version is super simple and comes together on the stovetop in about 10 minutes.
To make the lemon curd, you'll need sugar, fresh lemon juice, egg yolks, butter (cut into pieces) and lemon zest.
In a small saucepan, whisk the sugar, lemon juice, egg yolks and zest over medium-low heat. Stir constantly until the mixture thickens and coats the back of a spoon.
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.
If you’re a lemon dessert fan, this one hits all the notes—tart, sweet, creamy and crunchy all at once! The textures are what really set it apart, with its airy crust, luscious filling and dreamy topping. Plus, it’s a showstopper. Slice into it, and you’ve got that pop of bright yellow against the delicate white meringue.
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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