Lemon Angel Pie
A simple, bright pie that mixes fluffy meringue and lemon filling. Read on for an easy way to make it.
introduction
This Lemon Angel Pie is light, tangy, and easy to share. The meringue crust is airy and the lemon filling is bright. If you like lemon flavors in both sweet and savory dishes, try a savory lemon sauce recipe like Baked cod with coconut lemon cream sauce for another simple meal.
why make this recipe
- It is quick to make with simple ingredients.
- The pie is bright and not too sweet.
- The texture mixes light meringue and smooth lemon filling.
- It looks special for guests but is easy enough for weeknights.
how to make Lemon Angel Pie
- Make the meringue crust by beating egg whites and sugar until glossy. Bake until light brown.
- Cook a lemon filling from egg yolks, sugar, lemon juice, water, zest, and vanilla until thick.
- Pour the hot filling into the baked meringue base, cool, then chill.
- Top with whipped cream before serving.
This method is simple and works well when you follow each step. For an easy baked comfort meal idea to serve alongside, consider a hearty dish like Crock Pot Angel Chicken.
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 chilled with a big spoon of whipped cream on each slice.
- Add a thin lemon slice or a little extra zest on top for color.
- This pie goes well with a light drink or coffee. For a warm savory side, try a simple casserole like chicken pot pie casserole if you want a full meal.
how to store Lemon Angel Pie
- Cover and keep in the fridge for up to 3 days.
- Do not freeze; the meringue will lose its texture.
- If the pie sits for a day, the crust may soften a bit but will still taste good.
tips to make Lemon Angel Pie
- Beat the egg whites in a clean, dry bowl for the best meringue.
- Add sugar slowly to get a glossy, stiff meringue.
- Stir the lemon filling constantly so it does not curdle.
- Cool the pie before chilling to keep the filling set well.
variation (if any)
- Add a small amount of cream cheese to the filling for a creamier texture.
- Make mini pies in tart pans for single servings.
- Use lime instead of lemon for a different tang.
FAQs
Q: Can I use bottled lemon juice?
A: Yes, but fresh lemon juice gives a brighter flavor.
Q: Can I make the meringue ahead?
A: You can bake the meringue base a few hours ahead, but store it covered at room temperature until you add the filling.
Q: Is it safe to eat the egg yolk filling?
A: The yolks are cooked on the stove until thick, which makes them safe to eat.
Q: Can I use a homemade crust?
A: Yes, a homemade pie crust works fine. Blind bake it before adding the meringue.
Conclusion
For another take on this pie with a meringue crust, you can view Lemon Angel Pie with Meringue Crust | Leigh Anne Wilkes for helpful photos and tips. If you want a very popular version with clear steps, see the recipe Lemon Angel Pie – a.k.a. the BEST Lemon Pie! – Barefeet In The ….
Print
Lemon Angel Pie
A light and tangy pie featuring a fluffy meringue crust and smooth lemon filling, perfect for sharing.
- Total Time: 120 minutes
- Yield: 8 servings 1x
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 cream of tartar until stiff peaks form, gradually adding 1/2 cup of sugar until glossy.
- Spread the meringue into your pie dish and bake for 25-30 minutes, or until lightly browned.
- In a saucepan, mix 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 let it cool before chilling for at least 2 hours.
- Top with whipped cream before serving.
Notes
Be sure to cover and keep the pie in the fridge for up to 3 days. Do not freeze. For best results, use fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: lemon pie, meringue pie, dessert, citrus dessert, summer dessert
