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
  • 170g/6 oz caster sugar/fine white sugar

  • For the filling
  • 4 egg yolks
  • 100g/3½ oz granulated sugar
  • 1 lemon
  • 225ml/8 fl oz whipping cream/double cream

  • For the topping
  • 120ml/4 fl oz whipping cream/double cream
  • 2 tbsp icing sugar
  • 280g/10 oz strawberries, washed and hulled

  • Equipment
  • 23cm/9 inch glass dish

  1. Method
  2. For the meringue
  3. Preheat the oven to 110°C/225°F/gas mark ¼.

  4. Whip the egg whites until stiff. Sprinkle over the cream of tartar then gradually add the sugar a spoonful at a time, beating 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. 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. Whip the cream until soft peaks just start to form (you don’t want it to become stiff). Fold into the lemon sauce until incorporated. Pour into the meringue nest 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 whole but if they are large, slice.