why make this recipe
This Lemon Angel Pie is light, bright, and full of lemon flavor. It uses simple ingredients and makes a fresh dessert for family or guests. If you want a different pie to try next time, see butterscotch pie for a change of flavor.
introduction
This pie mixes a soft meringue crust with a tangy lemon filling. It comes together with basic steps and does not need fancy tools. If you like lemon treats, try lemon blueberry cottage cheese protein bites as a small snack before or after.
how to make Lemon Angel Pie
Make the meringue first, then cook a lemon yolk filling. Spread the hot lemon filling into the baked meringue crust. Chill well so the filling sets. The full step list is below in Directions.
Ingredients
- 4 large eggs, separated
- 1/8 tsp cream of tartar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup sugar
- 1/4 cup water
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 prepared pie crust
- Whipped cream for topping
Directions
- Start by preheating your oven to a lovely 325°F (163°C).
- For that dreamy meringue, beat the egg whites with the cream of tartar until stiff peaks form. Gradually add 1/2 cup of sugar, continuing to beat until it becomes glossy. Spread this delightful meringue into your pie dish, and bake for 25-30 minutes, or until it’s lightly browned and beautiful.
- In a saucepan, mix the egg yolks, 1/2 cup sugar, lemon juice, water, lemon zest, and vanilla together. Cook over medium heat, stirring constantly until the mixture thickens into pure sunshine.
- Pour this luscious lemon filling into the beautifully baked meringue crust, spreading it evenly like a warm hug.
- Let it cool down before popping it in the refrigerator to chill for at least 2 hours—good things come to those who wait!
- When you’re ready to serve, top it off with a generous dollop of whipped cream. Enjoy the heavenly citrus delight!
how to serve Lemon Angel Pie
Serve this pie chilled. Cut with a sharp knife for clean slices. Add a scoop of whipped cream on each slice and a little extra lemon zest if you like. For a savory main to go with this dessert, try crockpot chicken pot pie.
how to store Lemon Angel Pie
Cover the pie loosely with plastic wrap or place it in an airtight container. Keep it in the fridge. Use within 2-3 days for best texture. The meringue can soften over time, so eat sooner for the best crunch.
tips to make Lemon Angel Pie
- Use fresh lemon juice for bright flavor.
- Beat egg whites in a clean, dry bowl for best meringue.
- Add sugar slowly to whites so the meringue becomes glossy.
- Stir the yolk mixture constantly so it thickens evenly and does not burn.
- Chill the pie well so the filling firms before slicing.
variation (if any)
- Add a little lemon extract for extra citrus punch.
- Fold a small amount of whipped cream into the filling for a mousse-like texture.
- Top with candied lemon slices for a pretty finish.
FAQs
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice gives a brighter taste.
Q: Can I make the pie ahead?
A: Yes. Make it a day ahead and keep it refrigerated.
Q: What if my meringue weeps?
A: Spread meringue on hot filling to help seal it, and chill quickly. Small weeping is normal.
Q: Can I use a homemade pie crust?
A: Yes, a homemade crust works fine. Make sure it is baked before adding meringue.
Q: Is it safe to eat the cooked yolk lemon filling?
A: Yes. The yolks are cooked on the stove until thick, which makes them safe to eat.
Conclusion
This Lemon Angel Pie is a simple, bright dessert that looks and tastes special. For another take on this classic, see Lemon Angel Pie with Meringue Crust | Leigh Anne Wilkes for more notes and photos. You can also compare a similar recipe at Lemon Angel Pie – a.k.a. the BEST Lemon Pie! – Barefeet In The … for extra tips.
Print
Lemon Angel Pie
- Total Time: 150 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Lemon Angel Pie is light, bright, and full of lemon flavor, making it a fresh dessert for family or guests.
Ingredients
- 4 large eggs, separated
- 1/8 tsp cream of tartar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup sugar
- 1/4 cup water
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 prepared pie crust
- Whipped cream for topping
Instructions
- Preheat your oven to 325°F (163°C).
- Beat the egg whites with the cream of tartar until stiff peaks form.
- Gradually add 1/2 cup of sugar, continuing to beat until glossy.
- Spread the meringue into your pie dish and bake for 25-30 minutes until lightly browned.
- In a saucepan, mix the egg yolks, 1/2 cup sugar, lemon juice, water, lemon zest, and vanilla. Cook over medium heat, stirring constantly until thickened.
- Pour the lemon filling into the baked meringue crust and spread evenly.
- Let it cool then refrigerate for at least 2 hours.
- Top with whipped cream before serving.
Notes
For best results, use fresh lemon juice and ensure your mixing bowls are clean and dry for the meringue.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Lemon Pie, Dessert, Meringue, Citrus dessert, Pie recipes