Lemon Angel Pie

Rustic Inn Lemon Angel Cream Pie

Serves: 3-4 people
Prep Time: ?
Calories: ? kcal
Cooking: 60 min. 

Crust Ingredients:

  • 4 Egg Whites
  • 1 Cup Sugar
  • 1/2 Teaspoon Cream of Tartar


  1. 1Place egg whites into a small mixing bowl. Add cream of tartar. Using the whip attachment start mixing on high while slowly adding the sugar. Mix until soft peaks form.
  2. 2Meanwhile grease or spray pie tin.
  3. 3Place meringue into tin and swirl once around the center with a spoon so meringue rises along the edges.
  4. 4Bake for 60 minutes – Cool completely before filling.

Pie Filling Ingredients

  • 3 egg yolks
  • 1/2 C. Sugar
  • 1/3 C. Lemon Juice

Directions (continued)

  1. 5In a small saucepan or double boiler combine egg yolks and sugar. Mix well.
  2. 6Add lemon juice & mix until sugar is dissolved.
  3. 7Place on burner over low heat stirring until thick.
  4. 8Remove from heat and cool completely.

Topping Ingredients

  • 2 Cups Heavy Cream
  • 1/2 Cup Sugar

Directions (continued)

  1. 9Whip Cream with sugar. Fold lemon mixture into 1/2 of the whipped cream. Place in cooled meringue crust.
  2. 10Top with remaing whipped cream.
  3. 11Freeze Pie for 24 hours.
  4. 12To serve: Thaw pie in refrigerator & Enjoy!
  5. 13Double this recipe to make a 9×13 dessert!


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