Lemon Angel Pie
Delight in the heavenly harmony of citrus and sweetness with this Lemon Angel Pie—a show-stopping dessert that’s as light as air and bursting with zesty flavor! Featuring a crisp, melt-in-your-mouth meringue crust, this pie is filled with a velvety lemon custard that’s perfectly balanced with tangy lemon juice and zest. Topped with a cloud-like layer of fresh, lightly sweetened whipped cream, every bite delivers an irresistible combination of textures and flavors. This elegant dessert is a feast for the eyes and the palate, making it a standout choice for spring gatherings, summer soirées, or any occasion that calls for a little sunshine on the plate. Easy to prepare yet stunning to serve, Lemon Angel Pie is your new go-to for impressing family and guests alike with light, citrus-forward indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Cream of tartar
- 4 large Egg yolks
- 1 teaspoon Lemon zest
- 0.5 cup Lemon juice
- 1 14-oz can Sweetened condensed milk
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
Instructions
Preheat the oven to 275°F (135°C). Line the bottom of a 9-inch pie pan with parchment paper.
In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and gradually increase the speed to high.
Slowly add granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff, glossy peaks form. Be patient—this can take 5–7 minutes.
Gently fold in the vanilla extract. Spread the meringue evenly onto the sides and bottom of the prepared pie pan, ensuring it forms a crust with a slight lip around the edges.
Bake the meringue crust in the preheated oven for 50–60 minutes, or until it feels dry and crisp to the touch. Turn off the oven and allow the crust to cool completely inside the oven with the door slightly ajar.
While the crust cools, prepare the lemon custard filling. In a medium mixing bowl, whisk together the egg yolks, lemon zest, and lemon juice until smooth. Slowly add the sweetened condensed milk, whisking constantly until fully incorporated.
Pour the lemon custard mixture into a medium saucepan and cook over low heat, stirring frequently, until it thickens enough to coat the back of a spoon (about 8–10 minutes). Remove from heat and cool to room temperature.
Once the crust and filling have cooled, pour the lemon custard into the meringue crust, spreading it evenly. Refrigerate for at least 4 hours or until the filling is fully set.
Just before serving, whip the heavy whipping cream with powdered sugar in a mixing bowl until soft peaks form. Spread the whipped cream over the lemon custard layer or pipe it decoratively using a piping bag.
Slice, serve, and enjoy this light and tangy Lemon Angel Pie!
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1113 mg | 371% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 446.4 g | 162% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 435.6 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1241 mg | 95% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 2025 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
