Description
Lemon Angel Pie is a delightful no-bake dessert featuring fluffy angel food cake cubes topped with a luscious, tangy lemon filling and a dollop of whipped cream. This refreshing and light pie is perfect for summer gatherings or any time you crave a bright citrusy treat.
Ingredients
Scale
For the Pie:
- 1 prepared angel food cake (store-bought or homemade)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks, lightly beaten
- 1 tablespoon unsalted butter
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the Angel Food Cake: Cut the angel food cake into 1-inch cubes and arrange them in a 9-inch pie dish.
- Make the Lemon Filling: In a saucepan, combine sugar, cornstarch, salt, and water. Cook until thickened. Temper the egg yolks, then add back to the saucepan. Cook until thick, then stir in butter, lemon juice, zest, and vanilla.
- Assemble the Pie: Pour the lemon filling over the cake cubes in the dish. Chill for at least 3 hours.
- Prepare the Whipped Cream: Whip the cream and powdered sugar until soft peaks form.
- Finish and Serve: Spread whipped cream over the chilled pie before serving.
Notes
- For a lighter version, use whipped topping instead of heavy cream.
- This pie can be made a day ahead for convenience.
- Garnish with extra lemon zest or thin lemon slices for presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 36 g
- Sodium: 270 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 85 mg
