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Lemon Angel Pie
Emily

Lemon Angel Pie

This light and dreamy Lemon Angel Pie features a crisp meringue crust filled with velvety lemon cream — a heavenly, tangy dessert that melts in your mouth with every bite.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs, separated (whites for meringue, yolks for filling)
  • 0.125 tsp cream of tartar
  • 1 cup granulated sugar, divided
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 0.25 cup cold water
  • 0.25 cup fresh lemon juice (about 2 lemons)
  • 1 tsp lemon zest
  • 1 cup heavy whipping cream

Equipment

  • electric mixer (hand or stand)
  • Mixing bowls
  • 9-inch pie plate
  • Saucepan
  • Whisk and spatula

Method
 

  1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch pie plate.
  2. In a large bowl, beat the egg whites and cream of tartar until foamy. Gradually add ½ cup sugar, continuing to beat until stiff, glossy peaks form. Spread the meringue evenly in the greased pie plate, shaping it up the sides to form a crust. Bake for 25 minutes, until lightly golden. Cool completely.
  3. In a saucepan, combine the remaining ½ cup sugar, cornstarch, cold water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool slightly. Beat in the egg yolks, then return to low heat and cook for another 2–3 minutes until thickened further. Let the lemon mixture cool completely before moving to the next step.
  4. In a chilled bowl, beat the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cooled lemon mixture. Spoon this lemon cream filling into the cooled meringue crust.
  6. Refrigerate for at least 4 hours (or overnight) before serving. Slice and enjoy your heavenly lemon angel pie!

Notes

For best results, ensure the meringue crust is fully cooled before adding the filling. Chill the pie for at least 4 hours (or overnight) for perfect slices. Fresh lemon juice and zest make all the difference in flavor!