Lemon Angel Pie

lemon angel pie

Today’s recipe is another Recipe Redo.  I have found that I shared some of my all time favorite recipes in the beginning days of the blog and the photos aren’t as great as I would like so I am gradually revisiting some of those recipes and redoing the post so you have better photos. It’s fun to dig through the archives too and reacquaint you with them.

Today’s recipe for Lemon Angel Pie has been a favorite of mine for over 25 years – it has definitely stood the test of time.   It combines two of my favorite things – lemons and a meringue crust!

Lemon Angel Pie

I first had Lemon Angel Pie when my oldest  boy who is now almost 29 was only 4 years old!  I was at a Preschool Board Meeting and the woman hosting the meeting served this as dessert.  As soon as I took my first bite I knew I had to have the recipe.

Lemon Angel Pie

Our family has been enjoying this as our favorite Easter dessert ever since.  There is just something about Easter that says lemon to me!  It just wouldn’t be Easter without our favorite lemon dessert – Lemon Angel Pie.

The great thing about this recipe is you can make it the day ahead – in fact you need to make it the day ahead thus making it a perfect dessert for Easter dinner!  Hope you enjoy it as much as we do.

You start by making the meringue crust.  You beat together egg whites, sugar and cream of tartar. You are suppose to beat it until it becomes stiff but not dry.  I have NEVER in the 20 years I have been making this had the egg whites get stiff.  It always ends up somewhat thick and shiny but definitely not stiff but that’s o.k – just pour it into the buttered pie pan and I promise it will be o.k.

Lemon Angel Pie

It will puff up beautifully.

Lemon Angel Pie

The other thing – when you remove it from the oven – don’t worry when the beautiful, puffed-up, golden brown crust begins to crack and fall.  It is suppose to do that.

Meringue crust

While the meringue crust is baking you can make the filling

Combine the egg yolks, sugar, lemon juice, lemon rind and salt into a microwave safe container and mix.

Lemon Angel Pie

Cook until thickened in microwave for 4 minutes (stir every 30 seconds)  Cool.

Lemon Angel Pie

Allow the lemon filling to cool and whip 2 cups of whipping cream.

Whipped Cream

Combine half of the whipped cream with the cooled lemon mixture and fold to combine.

lemon pie filling

Pour into the meringue crust. And then cover with the remaining whipped cream.  The pie is very sweet so you do not need to sweeten the whipped cream.

lemon angel pie

The pie is so light and wonderful it almost just melts in your mouth.  It is the perfect ending to any meal, especially Easter dinner when you just need something light and lovely.

Lemon Angel Pie

Other Lemon Desserts you may enjoy:

Lemon Meringue Pie

Marilyn’s Lemon Curd Ice Cream Pie

Lemon Sour Cream Pie

Lemon Blueberry Marble Cake

Lemon Butter Cream Cake

Enjoy!

Leigh Anne

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You can also visit me on Facebook, Pinterest, Twitter or Instagram.

Lemon Angel Pie
 
Ingredients
  • 4 eggs, separated
  • 1 C sugar
  • ¼ tsp. cream of tartar
  • ½ C sugar
  • 3 Tbsp. lemon juice
  • 1 Tbsp. grated lemon rind
  • ¼ tsp. salt
  • 2 cups whipping cream.
Instructions
  1. Beat egg whites until foamy.
  2. Add in sugar gradually and cream of tartar.
  3. Beat until stiff but not dry (it's o.k if this doesn't happen)
  4. Pour into a butter glass pie dish
  5. Bake meringue crust at 300 degrees for 45-60 minutes.
  6. Cool.
Filling
  1. Take 4 egg yolks and beat slightly.
  2. Stir in ½ cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, ¼ tsp. salt.
  3. Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.
  4. Whip 2 cups whipping cream and fold ½ of whip cream into lemon mixture.
  5. Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.

 

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. Sandy Van Dyk says

    Leigh Ann,

    I never comment on blogs but had to this time. I just popped the lemon pie in the fridge to be ready to serve tomorrow night. Thanks for sharing such a fun recipe! Easy, rustic looking, make-ahead and full of lemony deliciousness. I was licking the spoon! I’ve had too many “Pinterest fails” but this one is definitely not one of them. Also, it’s gluten-free and my husband will be able to enjoy it as well. Thanks again.

    • says

      Sandy, I hope you and your family enjoy this one as much as we have over the years. It is truly my favorite dessert of all times and I have made it hundreds of time and it has never failed me yet!. It’s like biting into a little piece of heaven.

  2. ShelliM says

    If you leave the crust in the oven when it is done, but wedge open the oven door and keep it slightly ajar with a wooden spoon and let it sit there – when you take it out it won’t fall or crack!

    I think it’s the cream of tartar that stops it from getting thick thick. I can’t get cream of tartar where I live so to make a pav (same same) I use three egg whites to a cup of sugar;; teaspoon of salt (helps to make the whites thick) and about a tablespoon lemon juice – stands up like mountain peaks. Good luck.

  3. Erica Ricky Kennedy says

    To whip egg whites stiff: Start with room temperature eggs (or whites.) Place whites and cream of tartar in a clean, grease-free bowl. Whip using the whisk (wire) attachment for your electric mixer, until whites start to get fluffy. Commemce to sprinkle in sugar during last 2-3 minutes of whipping.

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