Lemony Angel Pie
Adapted from the Sunset Magazine Cookbook: Food with a Gourmet Touch (1960): This classic recipe lives up to its heavenly name: a pillowy meringue crust filled with luscious lemon cream—sort of an upside-down lemon meringue pie! The marshmallowy shell holds a cloud-like filling of lemon curd folded into whipped cream. For a little extra crunch, scatter toasted nuts over the top. Light, lush, and irresistibly lemony, this vintage recipe is perfect for any special gathering!
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.