Lemon Angel Pie with Strawberries

Lemon Angel Pie with Strawberries

 

This is a lovely light dessert and another way to enjoy strawberries now they are at the height of their season.

The base is a soft meringue nest which is filled with a lemon cream custard, topped with whipped cream and decorated with delicious strawberries.

 

Lemon Angel Pie with Strawberries
Prepares: 6–8 servings
 
  • Preparation time: 25 minutes
  • Chilling time: 2 hours
  • Cooking time: 1 hour 25 minutes

  • Ingredients
  • For the meringue
  • 4 eggs, large (U.K.)/extra large (N.A.), whites only (reserve the yolks for the filling)
  • ¼ tsp cream of tartar
  • 225g (8 oz) caster/white sugar (1 cup + 2 tbsp)

  • For the filling
  • 4 egg yolks
  • 100g (3½ oz) granulated/white sugar (½ cup)
  • 1 lemon
  • 225ml (8 fl oz) whipping/double cream or heavy cream (1 cup)

  • For the topping
  • 120ml (4 fl oz) whipping/double cream or heavy cream (½ cup)
  • 2 tbsp icing/powdered sugar
  • 280g (10 oz) strawberries, washed and hulled (1 punnet or about 2 cups)

  • You will also need a 23cm (9 inch) round glass dish.


  1. Method
  2. For the meringue
  3. Preheat the oven to 130°C(250°F) (gas ½)

  4. Whip the egg whites until stiff. Sprinkle over the cream of tartar then gradually add the sugar a spoonful at a time, whisking well between each addition, until the meringue is smooth and glossy.

  5. Very lightly grease the glass dish then spoon in the meringue making a nest about 2.5cm (1 inch) deep with a rim about 5cm (2 inches) deep.

  6. Bake for 1 hour 15 minutes and then leave to cool.

  7. For the filling
  8. Zest half the lemon and squeeze the juice from the whole lemon and set to one side.

  9. Beat the egg yolks and sugar together in a glass bowl sitting over a pan of just simmering water. (Make sure the bowl doesn’t touch the water.) Stir in the lemon juice and zest. Continue to cook for about 10 minutes or until the sauce has thickened, stirring frequently. Remove the bowl from the pan and leave to cool.

  10. Now, whip the cream until soft peaks just start to form (you don’t want it to become stiff). Then fold into the cooled lemon sauce until incorporated. Pour into the meringue nest, level the top, and chill for 2 hours.

  11. For the topping
  12. Whip the cream and sugar together until stiff and spread over the lemon filling.

  13. Decorate with the strawberries. If they are small, leave them whole but if they are large, slice them.

Updated: July 25, 2018