Lemon cream is used to make angel pie, which has a meringue crust.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 1 10-inch pie |
Ingredients
- 4 egg whites
- ¼ teaspoon cream of tartar
- 1 cup white sugar
- 4 egg yolks
- ½ cup white sugar
- 2 teaspoons lemon zest
- ⅓ cup lemon juice
- 1 ⅛ cups heavy cream
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 250 degrees F ( 120 degrees C).
- Beat egg whites until stiff in a clean mixing bowl. Add cream of tartar; gradually add 1 cup sugar, beating until glossy. Transfer meringue into a well-greased 10-inch pie plate. Spread over bottom and sides of the plate, building up sides 1/2 inch above the edge of the plate.
- Bake in the preheated oven for 1 1/2 hours. Turn off the oven; leave meringue inside to cool slowly.
- Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in a double boiler. Cook, stirring constantly, over medium-low heat until thick. Pour into a bowl and cool thoroughly.
- Whip cold heavy cream in a mixing bowl until stiff. Place 1/2 of the whipped cream in cooled meringue shell. Cover with a layer of lemon filling and top with remaining whipped cream. (This top layer can be piped with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 148 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 45 mg |
| Sugars | 38 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
It was very good with stawberries instead of lemons
Would omit cream of tartar, my mother recipe does not call for it and seemed to make my meringue expand/raise too much. This is a really good dessert
Delicious pie! Everyone raved about the crust! Will make it again only use a different fruit just to see how it comes out.
This recipe has been in our family for 2 plus generations with two differences. We do not grease the pie dish & we make it twenty four hours ahead so the the crust just melts into the pie, so to speak. It is delicious & easy to remove.
I didn’t make any changes to this delightful, melt in your mouth,, lemony lushesness
This is amazing. My mother-in-law makes it by folding the lemon curd into the whipping cream, which is really good but I prefer it this way, where the lemon curd is left thick, and rich. You get a more lemony bite. Have made it many times and it always turns out wonderful.
If you like anything lemon flavored, you will absolutely LOVE this pie. My mother made this at least twenty five years ago and the pie would be gone in the blink of an eye. Because we all love lemon anything, I make extra lemon filling for more of a richer tart lemon flavor. I can guarantee you of one thing, this is a different and unique dessert.
Outstanding! Very very good! The curd packs a punch but it goes well with everything!
Absolutely amazing pie. My mother used to make this every 4th of July…and this one turned out even better than her’s. I will totally be making this again soon. It’s one of the few pies I’ve ever made that was eaten within hours of being served.
I served this last night for a family gathering and we all wished I had made a second one! It was amazing. I doubled the lemon part because it didn’t look like enough, and then added some of the whipped cream as another reviewer suggested. Everyone agreed that doubling it was a good idea. I will be making this again! and again and again. . .
I served this last night for a family gathering and we all wished I had made a second one! It was amazing. I doubled the lemon part because it didn’t look like enough, and then added some of the whipped cream as another reviewer suggested. Everyone agreed that doubling it was a good idea. I will be making this again! and again and again. . .
So good!! I made mine in a 9×13. I didn’t go up the sides of the pan, just made a flat bottom. It made it easier to serve. I love this pie.
Yes it takes a while to make, but it is so light, fluffy and flavorful that I know I’ll crave it again someday.
Though there are greater tragedies but right up there would be never having experienced this pie. I have fond memories of my grandma’s angel pie and this recipe allows me to recreate memories for those I love. This is fool-proof and divine. The only change that I make is to double up on the lemon curd because we love the tang. It’s wonderful right after it’s assembled, but if you can wait ’til the following day it is even more amazing then!
Not sure why this was rated so highly by most folks, but we found it to be odd. Not great flavor, a strange consistency, just ODD, lol. I would MUCH MUCH prefer a lemon meringue pie over this concoction.
Utterly heavenly this Angel Pie!! Easy, beautiful and tasty! After reading the review from cynjne about ill will and contention….I just had to try it! She was right! Company was impressed!
I made this pie for my brothers birthday. The meringue pie shell turned out great but the lemon filling I felt was a little runny. I tried folding in a little whipping cream and still seemed thin to me. If I decide to try again I will add a tablespoon or or two of cornstarch to thicken things up a little.
Delicious! Everyone wanted the recipe! There was a lot of meringue so I doubled the lemon curd and just made two pies. This pie was great for someone who can’t eat gluten!
This has been my favorite pie for over 50 years. It is light and refreshing … not at all filling after a dinner. It is a perfect combination of sweet and sour/tangy. It is important to mold the egg whites so that the sides are thick and high. If you leave the bottom thick it will stay more on the foamy side and not crisp/harden up like the sides do. I do not like to layer the whipped cream and the lemon curd, rather I fold the lemon curd into the whipped cream. I keep some of the whipped cream on the side because that way I can control the tanginess of the filling better. I prefer the filling to be more tangy than perhaps the recipe may portions show, so I fold half the whipped cream into the lemon curd and add the more whipping cream to my taste. It is beautiful garnished with thin lemon slices coated with sugar crystals. I give this recipe a 5++++
this pie was delicious it was so sweet tho and found by the second day the crust went very chewy in spots and very hard in other spots…I would probably makes this again as maybe my meringue wasnt totally cooked properly.
I followed this recipe to a tee, but found it way too soupy for my liking, I made it again with a standard crust and mixing the lemon with whip cream to make a lemon cream pie and covered it with whip cream and served it at a dinner party and it was a huge hit. I preferred my remake way better than the original recipe.