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Lemon Angel Pie

This Lemon Angel Pie is light, bright, and full of lemon flavor, featuring a soft meringue crust and tangy lemon filling—a perfect fresh dessert for family or guests.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 4 large eggs, separated Use fresh eggs for better meringue.
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar Gradually add to egg whites for best texture.
For the Lemon Filling
  • 1/4 cup fresh lemon juice About 2 lemons.
  • 1 cup sugar For sweetening the filling.
  • 1/4 cup water
  • 1 tbsp lemon zest For added lemon flavor.
  • 1 tsp vanilla extract
For Serving
  • to taste whipped cream For topping.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Beat the egg whites with cream of tartar until stiff peaks form. Gradually add 1/2 cup of sugar, continuing to beat until glossy.
  3. Spread the meringue into the pie dish and bake for 25-30 minutes until lightly browned.
Cooking the Filling
  1. In a saucepan, mix the egg yolks, 1/2 cup of sugar, lemon juice, water, lemon zest, and vanilla together.
  2. Cook over medium heat, stirring constantly until the mixture thickens.
Assembly and Chilling
  1. Pour the lemon filling into the baked meringue crust, spreading evenly.
  2. Let it cool before refrigerating for at least 2 hours.
Serving
  1. Serve chilled, topped with whipped cream and additional lemon zest if desired.

Notes

Use fresh lemon juice for the best flavor. Beat egg whites in a clean, dry bowl for the best meringue. Chill well for better texture before slicing.