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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

Scale
  • 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

  1. Preheat your oven to 325°F (163°C).
  2. Beat the egg whites with cream of tartar until stiff peaks form, gradually adding 1/2 cup of sugar until glossy.
  3. Spread the meringue into your pie dish and bake for 25-30 minutes, or until lightly browned.
  4. 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.
  5. Pour the lemon filling into the baked meringue crust and let it cool before chilling for at least 2 hours.
  6. 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.

  • Author: mehdilmh
  • 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