Need a lemon dessert to contrast with your decadent flourless chocolate cake? Lemon Angel Pie is a classic American dessert that consists of a meringue crust, a lemon curd filling and a whipped cream topping. To make this pareve, you can either use pareve whip, or you can top the dessert with meringue, which you can brown like a lemon meringue pie.
Lemon Angel Pie
Adapted from James Beard
Lemon Curd Filling:
4 egg yolks
4 Tbl. lemon juice
8 Tbl. sugar
1/4 tsp. salt
Cook in a bowl over a pot of hot water, stirring until thick. Cool.
Note: if you have an extra couple of egg yolks, the recipe is even better made with 6 yolks, 1/2 cup lemon juice.
1 cup sugar
Beat egg whites until foamy like shaving cream. Add the sugar gradually while beating. Beat until stiff. Spread the meringue in a lightly greased pie plate (or spread like a pavlova in a 9′ round on parchment paper) and bake at 300 degrees for 1 hour (or preheat oven to 375 degrees and then reduce to 200 degrees as soon as you put the meringue in the oven). Let cool in the turned off oven with the door ajar. The center will fall, making space for the lemon curd filling.
1 cup cream or pareve whip (or more meringue)
Whip the topping. Spread some of the lemon curd on the crust (just enough to thinly coat). Fold the rest into half the whipped cream. Spread the resulting lemon cream over the lemon curd. Spread over the plain whipped cream.
This could also be made as a berry pie, with a strawberry filling.