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Lemon Angel Pie

Lemon Angel Pie with meringue crust is a little taste of heaven that has been our family favorite for almost 40 years. A lovely, light lemon filling on a meringue crust that is perfect for Easter or any time.

I also have a small batch version of this recipe, the perfect amount for two people.

Why You’ll Love This Recipe!

Lemon Angel Pie is an all time favorite at our house, hands down my favorite dessert ever!! The combination of light lemon filling and meringue crust is unbeatable. And it has definitely stood the test of time, we have been enjoying this recipe for almost 40 years!
I first had Lemon Angel Pie when my oldest boy was only 4 years old and he now has a little boy of his own! I was at a Preschool Board Meeting and the woman hosting the meeting served this as dessert, as soon as I took my first bite I knew I had to have the recipe. I’ve been making it ever since.

Gluten Free Dessert Recipe

It is also is naturally gluten free since there is no flour in it and it is perfect for any gluten free family or friends. Hope you enjoy it as much as we do.

INGREDIENTS

1 cup sugar
4 eggs separated, room temperature
1/4 tsp. cream of tartar
1/2 cup sugar
3 Tbsp. lemon juice
1 Tbsp. grated lemon rind
1/4 tsp. salt
2 cups whipping cream.

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INSTRUCTIONS

Beat egg whites until white and fluffy.
Add in sugar gradually and cream of tartar.
Beat until stiff but not dry (it’s o.k if this doesn’t happen)
Pour into a buttered 9″ deep dish glass pie dish and press up against the sides
Bake meringue crust at 300 degrees for 45-60 minutes.
Cool.

Filling

Take 4 egg yolks and beat slightly.
Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt.
Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.
Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture.
Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.

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Lemon Angel Pie

Lemon Angel Pie

Recipe by Alexandra
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 cup 1 sugar

  • 4 4 eggs separated, room temperature

  • 1/4 tsp. 1/4 cream of tartar

  • 1/2 cup 1/2 sugar

  • 3 Tbsp. 3 lemon juice

  • 1 Tbsp. 1 grated lemon rind

  • 1/4 tsp. 1/4 salt

  • 2 cups 2 whipping cream.

Directions

  • Beat egg whites until white and fluffy.
  • Add in sugar gradually and cream of tartar.
  • Beat until stiff but not dry (it’s o.k if this doesn’t happen)
  • Pour into a buttered 9″ deep dish glass pie dish and press up against the sides
  • Bake meringue crust at 300 degrees for 45-60 minutes.
  • Cool.
  • Filling
  • Take 4 egg yolks and beat slightly.
  • Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt.
  • Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.
  • Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture.
  • Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.

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