Gramma Alice’s Double Meringue Crust Angel Pie

Ingredients

4ea                Large eggs separated and at room temperature

1/4t                Cream of tartar

1-1/2C Sugar, divided

1/3C              Freshly squeezed lemon juice

1T + 2t          Fresh lemon zest, divided

2C                 Heavy cream

1/4C              Powdered sugar

1/2t                Pure vanilla extract

Zest of one lemon to sprinkle on top

Process

The Crust

Preheat the oven to 300F

Butter the bottom and sides of a 9inch deep pie pan

Put the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment

Whisk the egg whites and cream of tartar on medium high until frothy, about 30 seconds

Whisk in one cup of sugar about 1/3C at a time, incorporating each addition before adding more

Whisk on high until the egg whites become stiff and shiny, but not dry

Transfer the beaten egg whites to a pie dish, spreading them evenly across the bottom and up the sides

Spread up to the top of the edge of the rim

Use the back of a spoon to make fancy swirls along the edge, optional

Bake the meringue crust for about 45 – 50 minutes until it is puffed up and just barely starting to brown.  It will have some cracks

DON’T OPEN THE OVEN

This is one meringue that will crack on its own, even if you don’t open the oven

In order to reduce the cracks turn off the oven and allow to cool with the door closed

Lemon curd filling

While the crust is baking make the filling

Add the egg yolks and the remaining 1/2C of sugar to a small saucepan in a double boiler setup

Whisk the egg yolks and sugar until smooth and thick

Add the lemon juice and 1T of zest

Place the pan over a pan that is about 1/4 full of boiling water.

Adjust the heat to medium

Cook the mixture, stirring occasionally until thickened enough to coat the back of a spoon without dripping off.  This could take 8 to 10 minutes.

Place the filling into a refrigerator until it is chilled

Add the heavy cream, powdered sugar, vanilla extract, and the remaining 2t of zest to a bowl of a stand mixer fitted with a whisk attachment.

Place an old kitchen towel over the top of the mixer to prevent making a mess

Beat on high until the whipping cream becomes thick

Transfer roughly 1/2 of the whipping cream to a small bowl and set aside

Add the cooled lemon curd filling to the bowl of remaining whipped cream

Beat on medium speed for about 30 seconds to combine

Transfer the lemon filling to the meringue crust

Spread it evenly to the edges of the crust

Refrigerate the pie until the filling has a few minutes to set

Spread or dollop the remaining whipped cream on top of the filling

Refrigerate overnight

Decorate the pie with pieces of lemon zest

Pie will keep for a couple of days in the refrigerator