Strawberry lemonade angel pie
“I decided to pay homage to this beautiful dessert with my own twist: I added finely ground freeze-dried strawberries to evoke that iconic summer thirst-quencher, strawberry lemonade.”
MAKES A 9 INCH PIE
MERINGUE SHELL
Nonstick cooking spray
¾ Cup freeze-dried
strawberries
4
1
4
1
2
1
1
1
Large egg whites, at room temperature
½ Teaspoon cream of tartar
Pinch fine sea salt
1 Cup granulated sugar
LEMON FILLING AND WHIPPED CREAM
Large egg yolks, at room temperature
14-ounce can sweetened condensed milk
Teaspoons finely grated lemon zest (from 1 lemon)
½ Cup fresh lemon juice
(from 2 lemons)
Teaspoon vanilla extract
1 Cup cold heavy cream
MACERATED STRAWBERRIES AND TOPPINGS
Pound strawberries, hulled and sliced
¼ Cup granulated sugar
Small lemon, finely zested and juiced, plus more for garnish
MAKE THE MERINGUE SHELL
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Position a rack in the middle of the oven and preheat to 300 F. Spray a 9-inch pie plate with cooking spray.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a hand-held mixer, beat the egg whites on high speed until foamy, about 1 minute. Sprinkle in the cream of tartar and salt; beat until the whites hold soft peaks, about 2 minutes. Gradually add the sugar and beat until the meringue is glossy and stiff, about 2 minutes. Add the powdered strawberries and beat on high until fully incorporated and the meringue is pale pink.
Transfer the meringue to the prepared pie plate and, using a small offset spatula, spread it over the bottom and up the sides of the plate to resemble a pie shell. Bake for about 50 minutes, until the meringue is baked through and lightly browned around the sides. Transfer the pie plate to a wire rack and let cool completely. Raise the oven temperature to 350 F. The meringue shell will look somewhat puffed up, as if it won’t fit the filling, but it will deflate as it cools.
MAKE THE LEMON FILLING AND WHIPPED CREAM
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In a medium bowl, whisk together the egg yolks, sweetened condensed milk, and lemon zest. Gradually whisk in the lemon juice and vanilla until fully combined.
In a chilled large bowl, using a hand-held mixer, beat the heavy cream, starting on medium speed and increasing to high, until stiff peaks form, about 2 minutes.
Top the pie with the whipped cream, making decorative swirls with an offset spatula. Transfer to the fridge and chill for at least 6 hours and up to overnight.
MACERATE THE STRAWBERRIES
About 1 hour before serving, in a medium bowl, gently stir together the strawberries, sugar, and lemon zest (reserving some zest for garnish) and juice until combined. Cover and let sit at room temperature until ready to serve.
Remove the pie from the refrigerator, slice, and serve with the macerated strawberries and extra lemon zest on top.