Lemon Angel Pie

Meringue Crust

1. Preheat the oven to 300 degrees Fahrenheit. Spray a 9-inch pie dish with pan spray and set aside.
2. Add 4 egg whites to the bowl of a stand mixer and beat on high with the whisk attachment until very foamy. Add ¼ teaspoon cream of tartar and whip on high until soft peaks begin to form.
3. Gradually add in 1 cup granulated sugar and beat on high until the meringue is glossy and stiff peaks form, about 5 minutes.
4. Add the meringue to the pie dish and use a large spoon to spread the meringue evenly over the bottom of the dish and up the sides as well to form the crust.
5. Bake for 45-50 minutes, until the meringue has puffed up and is turning golden brown.
6. Remove the meringue from the oven and let it cool completely.

Lemon Filling

1. In a medium bowl, whisk together 4 egg yolks, ½ cup granulated sugar, ¼ cup fresh lemon juice, 1 ½ tablespoon lemon zest, 2 tablespoons unsalted butter, and 1 pinch salt.
2. Heat in the microwave for 4 minutes, stopping every 30 seconds to whisk the mixture well. It will bubble up and thicken as it cooks.
3. Cover and let the lemon filling chill in the refrigerator until the meringue crust is completely cooled.

Whipped Cream

1. Add 2 cups heavy whipping cream and 2 tablespoons powdered sugar to a large bowl. Beat with a hand mixer or the whisk attachment of a stand mixer until you reach medium-stiff peaks.
2. Fold a spoonful or two of the whipped cream into the lemon filling to loosen it up (it will firm up a lot as it chills), folding in more and more until half of the whipped cream has been folded in.
3. Add the lemon cream to the meringue crust and smooth over the top.
4. Top with the remaining whipped cream and cover. Chill for at least 4 hours, or overnight. As it chills the meringue crust will soften.
5. Add fresh lemon zest to the top of the pie before serving, if desired.