In the world of desserts, there are creations that stand out not just for their taste but also for their unique blend of flavors and textures. One such delightful treat is the recipe that could be described as the love child of a Pavlova and a lemon meringue pie, as featured in our March 1953 issue. This dessert, also known as angel pie, brings together the best of both worlds to create a dessert that is lively, light, and citrus - bright.

The star of this dessert is the baked meringue “torte”. Meringue, a classic in the baking world, is made by whipping egg whites to stiff peaks and gradually adding sugar. The process requires patience and a gentle hand. As the egg whites are beaten, they trap air bubbles, creating a light and airy texture. When sugar is added, it stabilizes the meringue, giving it structure. The baked meringue “torte” forms a crispy yet delicate shell that provides the perfect base for the filling.

Now, let's talk about the filling. It has a lemon curd - like consistency, which is a dream for lemon lovers. Lemon curd is a rich, tangy, and sweet mixture made from lemon juice, lemon zest, eggs, sugar, and butter. The combination of the bright lemon flavor and the creamy texture is simply irresistible. But in this recipe, the lemon curd - like filling is given an extra touch of lightness. A bit of whipped cream is folded into the curd, making it even more airy and fluffy. The whipped cream adds a smooth and velvety element to the tangy lemon curd, creating a harmonious balance of flavors.

To make this angel pie, start by preheating your oven to a low temperature. This is crucial for baking the meringue properly. You want the meringue to dry out slowly without browning too quickly. Separate the eggs, making sure the egg whites are in a clean and grease - free bowl. Any trace of yolk or grease can prevent the egg whites from reaching stiff peaks. Begin beating the egg whites with an electric mixer on low speed until they start to foam. Then, gradually increase the speed and start adding the sugar, one tablespoon at a time. Continue beating until the meringue is stiff and glossy.

Once the meringue is ready, spread it into a pie plate, creating a well in the center for the filling. Use a spatula to smooth the edges and shape the meringue. Place the pie plate in the preheated oven and bake the meringue for a long time at a low temperature. This slow - baking process ensures that the meringue is cooked through but still retains its light and crispy texture.

While the meringue is baking, it's time to make the lemon curd - like filling. In a saucepan, combine lemon juice, lemon zest, sugar, and eggs. Whisk the mixture over low heat until it thickens. Be careful not to let it boil, as boiling can cause the eggs to scramble. Once the mixture has thickened, remove it from the heat and stir in the butter until it is melted and incorporated. Let the lemon curd cool slightly.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled lemon curd. The key here is to fold the cream in gently to preserve the air bubbles in the whipped cream and keep the filling light.

When the meringue is done baking, remove it from the oven and let it cool completely. Once cooled, spoon the lemon curd - whipped cream filling into the well of the meringue “torte”. You can garnish the pie with a sprinkle of lemon zest or a few fresh berries for an extra pop of color and flavor.

This angel pie is not only a delicious dessert but also a visual delight. The white meringue, the bright yellow lemon curd, and the optional colorful garnishes make it a show - stopper on any dessert table. Whether you're serving it at a family gathering, a dinner party, or just enjoying it on a lazy afternoon, this dessert is sure to be a hit. It's a perfect example of how combining classic baking techniques and flavors can result in a dessert that is both timeless and modern.

So, the next time you're in the mood for a sweet treat, give this angel pie a try. It might just become your new favorite dessert, a citrus - bright symphony that dances on your taste buds and brings joy to your senses.