What an interesting and different pie!
The filling for the pie is very similar to what you would find in a traditional lemon meringue pie. With a few twists.
The lemon curd is thick and super tart. Just as it should be.
It has a lovely lemon flavor. And it is strong which I love. I love lemon!
Making layers of curd and whipped cream was a nice touch. The whipped cream helped cut some of the tartness while enhancing it at the same time.
The wow factor of this pie was the crust.
Homemade meringue has much better flavor than the store bought in my opinion. Store bought meringue seems to be overly sweet and sticky.
This meringue is super smooth and not overly sweet.
The addition of cinnamon in the meringue gives it a beautiful color. It also adds the lovely cinnamon flavor to the meringue.
Much like making a meringue cookie, you really have to whip the egg whites until they are super stiff.
The stiffer they are, the more they will stay where you put them. That is vital when making a crust of the mixture.
I was pleasantly surprised by how much the meringue puffed up while it was cooking. The crust looked almost cloud like at the end of the baking time.
The only bad part of this pie is that you really have to eat it the same day. The meringue will soften the longer it sits. While it still tastes nice, you miss out on the crunchy outside.
This was an amazing pie and was absolutely worth the extra time and effort!
LEMON ANGEL PIE
MERINGUE
4 Egg Whites
1 Teaspoon Vanilla
1/8 Teaspoon Cream of Tartar
1 Cup Sifted Powdered Sugar
1/2 Teaspoon Cinnamon
FILLING
4 Egg Yolks
1 Tablespoon All Purpose Flour
1/2 Cup Sugar
1/2 Cup Water
1 Lemon, Juiced and Rind Grated
1 Cup Whipping Cream
1/2 Teaspoon Vanilla
Beat egg whites until foamy. Add remaining ingredients, a little at a time. The mixture should stand in stiff peaks. Butter the bottom of a deep 9 inch pie plate and cover with meringue, making a fluted rim. Bake in a 350 degree oven for 1 hour. Beat well the egg yolks and add flour, sugar, water, and lemon juice and rind. Cook until thickened, beating constantly. Cool. Whip whipping cream until stiff; then fold in vanilla. Put half the cream in the meringue shell, the the cooked lemon filling. Cover with remaining cream and chill until ready to serve.
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