Go Back
Mom's Lemon Angel Pie
Caroline

Mom’s Lemon Angel Pie

A nostalgic family dessert featuring a crisp meringue crust, silky lemon filling, and fluffy whipped cream. This vintage American pie is light, airy, and perfect for spring celebrations or Easter gatherings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs, separated (whites for meringue, yolks for filling)
  • 1/8 tsp cream of tartar
  • 1 cup granulated sugar, divided
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1/4 cup cold water
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tsp lemon zest
  • 1 cup heavy whipping cream

Equipment

  • electric mixer (hand or stand)
  • mixing bowls
  • 9-inch pie plate
  • saucepan
  • whisk and spatula

Method
 

  1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch pie plate.
  2. 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.
  3. 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.
  4. In a chilled bowl, beat the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cooled lemon mixture. Spoon this lemon cream filling into the cooled meringue crust.
  6. Refrigerate for at least 4 hours (or overnight) before serving. Slice and enjoy your heavenly lemon angel pie!

Notes

Best made a day ahead so the flavors can fully develop. Be sure to cool the filling before folding in the whipped cream. For extra flair, garnish with lemon zest curls or fresh berries before serving.