Go Back
Lemon Angel Pie
recipevalue.com

Lemon Angel Pie

Lemon Angel Pie combines a light and airy meringue crust with a creamy, tangy lemon filling. This dessert strikes a delightful balance between sweet and tart, making it a refreshing choice for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 4 large eggs separated
  • ⅛ teaspoon cream of tartar
  • 1 cup granulated sugar divided
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • ¼ cup cold water
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup heavy whipping cream

Method
 

  1. Prepare the Meringue Crust: Preheat oven to 325°F (163°C). Beat egg whites with cream of tartar until foamy, gradually add ½ cup sugar until stiff peaks form. Spread into a greased 9-inch pie plate and bake for 25 minutes. Cool completely.
  2. Make the Lemon Filling: Mix remaining sugar with cornstarch, water, lemon juice, and zest in a saucepan. Cook until thickened, then cool slightly before beating in egg yolks. Return to heat and thicken further. Cool completely.
  3. Assemble the Pie: Whip the cream to peaks, fold into lemon filling, and spoon into crust. Chill for at least 4 hours.

Notes

  • Crust Tips: Ensure no grease is present in your mixing tools to achieve the perfect meringue.
  • Filling Advice: For a smoother texture, strain the lemon zest out of the filling before adding the egg yolks.