Kathy's Angel Meringue Pie

Indulge in the citrusy elegance of Kathy's Angel Meringue Pie, a heavenly dessert that combines a luscious, tangy lemon filling with a cloud-like meringue topping. Perfectly nestled in a buttery pre-baked pie crust, this recipe harmonizes the bright flavors of fresh lemon juice and zest with a silky-smooth texture, thanks to a carefully cooked cornstarch-based custard. Topped with a glossy meringue made from whipped egg whites and powdered sugar, each slice delivers a stunning contrast of flavors and textures. With its golden-brown peaks and vibrant citrus filling, this pie is as visually delightful as it is delicious. Whether you're hosting a dinner party or craving a refined treat, this classic lemon meringue pie with Kathy’s signature twist is guaranteed to impress.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 9-inch crust Pre-baked pie crust
• 1 cup Granulated sugar
• 3 tablespoons Cornstarch
• 0.25 teaspoons Salt
• 1.5 cups Water
• 3 large Egg yolks
• 0.5 cups Fresh lemon juice
• 1 tablespoon Lemon zest
• 2 tablespoons Unsalted butter
• 3 large Egg whites
• 0.25 teaspoons Cream of tartar
• 2 tablespoons Powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium-sized saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually add the water, whisking constantly to avoid lumps.

Step 3

Place the saucepan over medium heat and cook the mixture, stirring frequently, until it thickens and begins to bubble (about 5-7 minutes).

Step 4

In a small bowl, whisk the egg yolks. Slowly add a small amount of the hot sugar mixture to the yolks, whisking constantly to temper them. Then, pour the tempered yolk mixture back into the saucepan, stirring constantly.

Step 5

Add the lemon juice, lemon zest, and butter to the saucepan. Cook for another 2-3 minutes, still stirring, until the filling becomes thick and smooth. Remove from heat and let it cool slightly.

Step 6

Pour the lemon filling into the pre-baked pie crust, smoothing it out evenly with a spatula.

Step 7

In a clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.

Step 8

Gradually add the powdered sugar to the egg whites, continuing to beat on high speed until stiff, glossy peaks form.

Step 9

Spread the meringue over the lemon filling, ensuring it touches the edges of the pie crust to prevent shrinking during baking. Use the back of a spoon to create decorative peaks and swirls.

Step 10

Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.

Step 11

Remove the pie from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours to allow the filling to set fully.

Step 12

Slice, serve, and enjoy!

Nutrition Facts

Serving size	(1143.2g)

Amount per serving	% Daily Value*
Calories	2561.3

Total Fat 105.9g	0%
Saturated Fat 35.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 615.5mg	0%
Sodium 1882.5mg	0%
Total Carbohydrate 390.3g	0%
Dietary Fiber 7.4g	0%
Total Sugars 226.9g
Protein 32.8g	0%

Vitamin D 54.9IU	0%
Calcium 159.4mg	0%
Iron 6.7mg	0%
Potassium 649.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 5.0%

Carbs: 59.0%