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If you’re searching for a dessert that’s light, refreshing, and elegant, then Mom’s Lemon Angel Pie is exactly what you need. This timeless recipe combines a crisp and airy meringue crust with a silky smooth lemon cream filling, all topped with fluffy whipped cream for a treat that feels like it came straight from heaven.
Unlike traditional lemon pies with pastry crusts, this one uses a delicate baked meringue base that melts in your mouth. The tart lemon flavor balances perfectly with the sweetness of the cream, making it a perfect dessert for holidays, spring gatherings, Sunday dinners, or whenever you want to impress your family and friends.
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Why You’ll Love Mom’s Lemon Angel Pie
- Unique & Memorable – The meringue crust sets this pie apart from traditional lemon pies.
- Bright & Refreshing Flavor – Perfect balance of tart lemon and sweet cream.
- Nostalgic Family Recipe – A vintage pie that has stood the test of time.
- Perfect for Entertaining – Light, airy, and elegant for spring or Easter celebrations.
- Make-Ahead Friendly – Chills beautifully and tastes even better the next day.
Ingredient breakdown
- Eggs – 4 large, separated (whites create the meringue crust, yolks enrich the lemon filling)
- Cream of tartar – ⅛ teaspoon (stabilizes egg whites for a firm meringue)
- Sugar – 1 cup, divided (½ cup sweetens the meringue, ½ cup goes into the lemon filling)
- Vanilla extract – 1 teaspoon (adds flavor to the meringue crust)
- Cornstarch – 1 tablespoon (thickens the lemon filling)
- Water – ¼ cup, cold (helps dissolve cornstarch and blend the filling)
- Lemon juice – ¼ cup, fresh (bright citrus flavor, about 2 lemons)
- Lemon zest – 1 teaspoon (boosts the lemony freshness)
- Heavy whipping cream – 1 cup (folded into filling for a light, creamy texture)
Tips & Tricks for Success
- Room Temperature Eggs: Easier to whip for a strong meringue.
- Fresh Lemon Juice Only: Bottled juice won’t give the same brightness.
- Stiff Peaks: Make sure the meringue holds stiff peaks before shaping the crust.
- Chill Overnight: The flavors develop beautifully when chilled longer.
- Extra Fancy: Garnish with fresh lemon slices, zest curls, or a sprinkle of powdered sugar before serving.
Variations You’ll Love
- Orange Angel Pie: Swap lemon juice for fresh orange juice and zest.
- Berry-Topped Version: Add fresh blueberries or raspberries on top before serving.
- Chocolate Drizzle: For a fun twist, drizzle melted white or dark chocolate before chilling.
- Coconut Angel Pie: Fold in sweetened coconut flakes with the whipped cream for a tropical spin.
Serving Suggestions
This light and airy pie is best paired with:
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- Fresh berries on the side
- A cup of hot tea or coffee
- After a rich main course (like roasted chicken or ham)
Storage Instructions
- Refrigerator: Store covered in the fridge for up to 3 days.
- Freezer: Not recommended, as meringue and cream fillings don’t freeze well.
Frequently Asked Questions
Q1: Can I make this pie a day ahead?
Yes! It actually tastes better when made ahead and chilled overnight.
Q2: My meringue deflated—what happened?
This usually happens if egg whites weren’t whipped long enough, or if any yolk/oil got into them. Make sure your bowl is very clean and dry.
Q3: Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor.
Q4: Can I skip the meringue crust?
If you prefer, you can use a graham cracker crust, but the meringue makes it extra special.
Mom’s Lemon Angel Pie
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Lightly grease a 9-inch pie plate.
- In a large bowl, beat the egg whites and cream of tartar until foamy. Gradually add ½ cup sugar, continuing to beat until stiff, glossy peaks form. Spread the meringue evenly in the greased pie plate, shaping it up the sides to form a crust. Bake for 25 minutes, until lightly golden. Cool completely.
- In a saucepan, combine the remaining ½ cup sugar, cornstarch, cold water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool slightly. Beat in the egg yolks, then return to low heat and cook for another 2–3 minutes until thickened further. Let the lemon mixture cool completely before moving to the next step.
- In a chilled bowl, beat the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled lemon mixture. Spoon this lemon cream filling into the cooled meringue crust.
- Refrigerate for at least 4 hours (or overnight) before serving. Slice and enjoy your heavenly lemon angel pie!
Notes
Mom’s Lemon Angel Pie is the kind of dessert that turns an ordinary day into something memorable. With its crisp meringue crust, silky lemon cream filling, and fluffy whipped topping, this pie is as light as air and bursting with fresh citrus flavor. It’s a vintage recipe worth keeping alive in your family recipe box.
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