Strawberry-Lemonade Angel Pie
This light, gluten-free pie is set in a meringue shell!
By Jocelyn Delk Adams
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!
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Yields:
6 - 8 serving(s)
Prep Time:
35 mins
Total Time:
7 hrs 45 mins
Ingredients
For the meringue shell:
-
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
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 c.
cold heavy cream
For the macerated strawberries and assembly:
- 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
Directions
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
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