Adapted from the Sunset Magazine Cookbook: Food with a Gourmet Touch (1960)
Imagine a lemon meringue pie without a crust flipped upside down—and you’ve got Angel Pie, a heavenly recipe from a 1960s Sunset Magazine cookbook.
OK, this Angel Pie isn’t really a pie—it’s more like a pavlova, with a pillowy meringue shell and a cloud-like lemon curd and whipped cream filling.
You start by making the meringue shell, beating some egg whites, cream of tartar and salt until stiff. You’ll then slowly beat in sugar a few tablespoons at a time until the mixture is glossy with stiff peaks.
Next, you spread the meringue into a greased pie pan as you would a pie shell. Bake that for 40 minutes until crisp to the touch. Mine was slightly browned (which was delicious) but you can drape it with tinfoil part-way through if you prefer a pristine white shell. The interior should be marshmallowy, similar to a pavlova.
To make the filing, you whisk egg yolks and sugar over a double boiler until light, then whisk in lemon juice and zest and cook over a double boiler until thick. While that cools, you whip cream and vanilla together until you have stiff peaks. Then fold in the lemon curd and spread the mixture into the shell. Leave it to chill for several hours before slicing.
This dessert literally melts on your tongue. It’s incredibly light, lush, and extra lemony – which are all good things in my book! For a little extra crunch and texture, you can add a few toasted nuts on the top.
Could this be your new favorite lemon dessert? Give it a try!
Lemony Angel Pie
Ingredients
Shell
- 4 egg whites
- ½ teaspoon cream of tartar
- Pinch of salt
- 1 cup granulated sugar
Filling
- 4 egg yolks
- ⅓ cup sugar
- 3 tablespoons lemon juice
- Zest of 2 lemons
- 1 cup whipping cream
- ¼ teaspoon vanilla
Garnish (optional)
- ¼ cup toasted chopped pecans, walnuts, or almonds
Instructions
- Preheat oven to 300°F. Grease a 9-inch pie pan.
Make the meringue shell
- Beat egg whites until frothy, then sprinkle in cream of tartar and salt. Continue beating until stiff peaks form.
- Gradually beat in sugar, a few tablespoons at a time, until glossy with stiff peaks.
- Spread meringue into the prepared pie pan to form a shell.
- Bake for about 40 minutes, until crisp to the touch. The shell may lightly brown (delicious), or you can drape with foil partway through for a pristine white finish. The interior should be marshmallowy, like a pavlova.
Make the filling
- In a heatproof bowl over a pot of simmering water (or using a double boiler), whisk egg yolks and sugar until light.
- Add lemon juice and zest, then cook, whisking constantly, until thickened (about 5–7 minutes). Remove from heat and cool completely.
- Whip cream and vanilla to stiff peaks. Gently fold in cooled lemon mixture.
Assemble and serve
- Spread filling into cooled meringue shell.
- Chill for at least 3 hours before serving.
- Slice and garnish with toasted nuts, if desired.
