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!
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.
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.
It will puff up beautifully.
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.
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.
Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.
Allow the lemon filling to cool and whip 2 cups of whipping cream.
Combine half of the whipped cream with the cooled lemon mixture and fold to combine.
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.
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.
Other Lemon Desserts you may enjoy:
- 4 eggs, separated
- 1 C sugar
- 1/4 tsp. cream of tartar
- 1/2 C sugar
- 3 Tbsp. lemon juice
- 1 Tbsp. grated lemon rind
- 1/4 tsp. salt
- 2 cups whipping cream.
- Beat egg whites until foamy.
- Add in sugar gradually and cream of tartar.
- Beat until stiff but not dry (it's o.k if this doesn't happen)
- Pour into a butter glass pie dish
- Bake meringue crust at 300 degrees for 45-60 minutes.
- Take 4 egg yolks and beat slightly.
- Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt.
- Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.
- Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture.
- Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.