Mile High Angel (meringue) Pie
Light and crisp meringue crust baked in a pie dish, filled with creamy lemon curd folded into whipped cream. The pie is topped with a tall, impressive and indulging whipped cream giving is an extra layer of airy texture, creamy flavor and unforgettable 'WOW' factor.
Servings 10 slices
Ingredients
Meringue Crust
- 4 Large Egg whites
- 1/4 teaspoon Cream of tartar
- 1 Cup (200g) Sugar
- 1 teaspoon Cornstarch
Filling
- 1 Cup (240ml) Heavy whipping cream, very cold
- 1 Tablespoon Powdered sugar
- 1 recipe (200g) Lemon curd, cold
Topping
- 2 Cups (480ml) Heavy whipping cream
- 1/4 Cup (30g) Powdered sugar
Instructions
Make the crust
- Preheat your oven to 250°F and grease one 10-inch pie dish.
- Mix the sugar (200g) with the cornstarch (1 teaspoon) in a separate bowl.
- Whip the egg whites (4) and cream of tartar (1/4 teaspoon) on medium-high until starting to foam (about 30 seconds).
- Increase speed to high then add the sugar mixture in 3-4 additions.
- Whip until you have a shiny, stable meringue.
- Mount the meringue into the center of the greased pie dish, then use an off set spatula, or the back of a spoon to spread the meringue at the bottom and sides of the dish.
- Bake over the middle oven rack for 90 minutes. Remove from the oven and set a side to cool.
Make the filling
- Whip the heavy cream (240g) with the powdered sugar (1 tablespoon) until light and stable.
- Fold in the lemon curd (200g), the spread the filling over the meringue crust. Cover with plastic wrap and refrigerate for about 30 minutes, or until ready to serve.
Make the topping
- Whip the cream (480ml) with the powdered sugar (30g) until light and stable.
- Top the pie with the cream, avoiding from covering the edges of the crust. Use an off set spatual or the back of a spoon to spread the cream. Refrigerate or serve.
- Store refrigerated for up to three days.