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Lemon Angel Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 67 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Lemon Angel Pie is a delightful vintage dessert featuring a crisp and airy meringue crust filled with tangy, creamy lemon curd and topped with fluffy whipped cream. This classic American pie offers a perfect balance of sweet and tart flavors, making it an irresistible treat for lemon lovers and a refreshing way to conclude any meal.

Ingredients

Meringue Crust

  • 1 cup granulated sugar
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch

Lemon Filling

  • 4 large egg yolks
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1/3 cup granulated sugar

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Meringue: Preheat your oven to 275°F (135°C). In a clean mixing bowl, beat the egg whites until they become foamy. Add cream of tartar, salt, and vanilla extract, then gradually add 1 cup of granulated sugar while continuing to beat until the mixture forms stiff, glossy peaks.
  2. Incorporate Cornstarch and Shape Crust: Gently fold the cornstarch into the meringue mixture to help stabilize it. Spread the meringue evenly into a well-greased 9-inch pie plate, forming the crust along the bottom and up the sides for a stable base.
  3. Bake the Meringue Crust: Bake the meringue crust in the preheated oven for 1 hour or until it is dry and lightly golden. Once baked, turn off the oven and let the crust cool inside with the oven door slightly ajar to prevent cracking.
  4. Prepare Lemon Filling: In a saucepan, whisk together egg yolks, 1/3 cup granulated sugar, freshly squeezed lemon juice, and lemon zest. Cook the mixture over medium-low heat, stirring constantly, until it thickens, about 5 to 7 minutes. Remove from heat and allow to cool completely.
  5. Make Whipped Cream: In a separate bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, creating a light, fluffy topping.
  6. Combine Filling and Whipped Cream: Fold half of the whipped cream gently into the cooled lemon curd to lighten it, then carefully fold in the remaining whipped cream to maintain a smooth, airy texture.
  7. Assemble the Pie: Spoon the combined lemon filling and whipped cream into the cooled meringue crust, spreading evenly.
  8. Chill and Serve: Refrigerate the pie for at least 4 hours to allow it to set properly. Before serving, optionally garnish with extra whipped cream or lemon zest for added visual appeal and flavor.

Notes

  • Use room temperature eggs for maximum meringue volume and stability.
  • Ensure no egg yolk contaminates the whites to achieve stiff peaks.
  • The pie is best served chilled and should be consumed within 1 to 2 days for optimal freshness.

Find it online: https://slsrecipes.com/lemon-angel-pie-recipe/