Strawberry-Lemonade Angel Pie

Name: Strawberry-Lemonade Angel Pie
Prep time: 35 min
Total time: 7 h 45 min
Yield: 6 - 8 serving(s)
Ingredients: Cooking spray; 3/4 c. freeze-dried strawberries; 4 large egg whites, at room temperature; 1/2 tsp. cream of tartar; Pinch kosher salt; 1 c. sugar; 4 large egg yolks, at room temperature; 1 (14-ounce) can sweetened condensed milk; 2 tsp. finely grated lemon zest, plus 1/2 cup lemon juice; 1 tsp. pure vanilla extract; 1 c. cold heavy cream; 1 lb. strawberries, hulled and sliced; 1/4 c. granulated sugar; 1 1/2 tsp. finely grated lemon zest, plus 3 tablespoons lemon juice, plus more zest for garnish

This light, gluten-free pie is set in a meringue shell!

By Jocelyn Delk AdamsPublished: Feb 27, 2023

2 Ratings

Jump to recipe

Becky Luigart-Stayner for Country Living

Yields:

6 - 8 serving(s)

Prep Time:

35 mins

Total Time:

7 hrs 45 mins

This classic mid-century American dessert is, as Jocelyn Delk Adams puts it, "like a reverse lemon meringue pie." Instead of a traditional crust, the sweet meringue, baked until crispy, takes its place. This makes it exceedingly light and sweet—and also gluten-free!

Advertisement - Continue Reading Below

Ingredients

For the meringue shell:

Cooking spray
3/4 cup freeze-dried strawberries
4 large egg whites, at room temperature
1/2 tsp. cream of tartar
Pinch kosher salt
1 cup sugar

For the lemon filling and whipped cream:

4 large egg yolks, at room temperature
1 (14-ounce) can sweetened condensed milk
2 tsp. finely grated lemon zest, plus 1/2 cup lemon juice
1 tsp. pure vanilla extract
1 cup cold heavy cream

For the macerated strawberries and assembly:

1 lb. strawberries, hulled and sliced
1/4 cup granulated sugar
1 1/2 tsp. finely grated lemon zest, plus 3 tablespoons lemon juice, plus more zest for garnish

Directions

1. Step 1Make meringue shell: Preheat oven to 300°F. Spray a 9-inch pie plate with cooking spray. Pulse freeze-dried strawberries in a food processor until ground to a fine dust, 6 to 7 times. Pass through a fine mesh sieve and discard the seeds. Set aside (you should have about 3 tablespoons).
2. Step 2Whisk eggs whites with an electric mixer on high speed until foamy, about 1 minute. Sprinkle in cream of tartar and salt and whisk until soft peaks form, 1 to 2 minutes. Gradually whisk in sugar. Whisk until meringue is glossy and stiff peaks form, 1 to 2 minutes. Add powdered strawberries and whisk until fully incorporated and the meringue is pale pink, about 1 minute.
3. Step 3Transfer to prepared pie plate. Using an offset spatula, spread over the bottom and up the sides of the plate to resemble a pie shell. Bake, until cooked through and lightly browned around the sides, 47 to 50 minutes. Cool completely on a wire rack.
4. Step 4Make lemon filling and whipped cream: Increase oven temperature to 350°F. Whisk together egg yolks, sweetened condensed milk, and lemon zest and juice in a bowl. Gradually whisk in vanilla until combined. Pour into cooled shell. Bake, until mostly set but jiggles slightly if shaken, 17 to 20 minutes. Cool completely on a wire rack.
5. Step 5Whisk cream with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream. Chill at least 6 hours and up to overnight.
6. Step 6Macerate strawberries and assemble: About 1 hour before serving, stir together strawberries, sugar, and lemon zest and juice in a bowl. Top pie with some of the berries and garnish with more lemon zest. Serve immediately with remaining berries alongside.