Strawberry Lemon Angel Pie

Time to Cook: 
35 min
Time to Prepare: 
90 min
Number of Servings: 
6
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Forget old fashioned pie and it's finicky crust, try shaping meringue into a crust, then filling with tart lemon curd, whipping cream, and fresh berries! The result is a melt in your mouth, light dessert that's sure to please everyone. You can use any kind of berries you want-raspberries or blueberries would be equally good here, or go all out and use a combination of your favourites. The shell bakes up light and crunchy in some places, softer and marshmallow-like in others. It's surely a fitting end to a wonderful meal.
 

 

Berries, whipping cream, lemon and meringue

Ingredients

Meringue crust:

4 egg whites

1/4 tsp salt

1/4 tsp cream of tartar

1 cup sugar

Filling:

Lemon curd

Topping:

1 lb fresh strawberries

1 tsp sugar

1 tsp vanilla


Directions

1. Pre-heat your oven to 275 F. In the bowl of an electric mixer, beat the egg whites, cream of tartar, and salt together until foamy. Slowly add the sugar and continue to beat until the mixture becomes stiff and glossy. Rub a little between your fingers; it should feel smooth, not gritty. If it feels gritty continue to beat and then try again.

2. Lightly spray a 9 inch pie plate with non stick cooking spray. Scrape the egg whites into a the pie plate and spread to cover, shaping it into a crust and building up the sides. Bake for 30-35 minutes, until the shell is dry and light golden. Turn the heat off and let the shell cool.

3. At this point, you can set the shell aside for a day in a dry, cool spot on your counter. Wrap it with cliing film or put the whole thing, pie plate and all, into a sealed plastic container. Make your lemon curd and put into the fridge as well.

4. When you are ready to fill the pie, wash and slice up the berries. Slice up some of the berries (about 1 cup). Crush them or puree in a blender/food processer and set aside. Slice the remaining berries for the top of the pie.

5. In the mixer, whip 1 cup whipping cream, 1-2 tsp of sugar, and 1 tsp vanilla until soft peaks form. Add the crushed/purreed berries and continue to whip until stiff peaks form.

6. To assemble the pie, scrape the lemon curd into the pie plate and spread over the bottom. Top with the strawberry whipped cream, and then arrange the sliced strawberries over top.

7. This pie is best served immediately after assembling.