Lemon Angel Pie – a delicious recipe with eggs, cream of tartar, sugar, sugar, lemon rind, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Separate eggs.
2
Beat whites until foamy, add cream of tartar and beat until they start to stiffen.
3
Add 1 cup sugar gradually and continue beating until meringue is glossy and stiff enough to hold its shape.
4
Spread on lightly buttered 9-inch pie plate.
5
Make outside rim higher than middle.
6
Bake at 300u00b0 for 40 minutes. While meringue crust is cooling, beat egg yolks until thick and lemon colored.
7
Beat in 1/2 cup sugar, lemon juice and rind.
8
Cook in a double boiler about 15 to 20 minutes until thick.
9
Cool.
10
Whip 1 cup heavy cream.
11
Fold into lemon mixture blending thoroughly. Fill center of meringue crust with this mixture and chill 8 to 16 hours.
12
When ready to serve, cover top with remaining cup of cream whipped with 1 tablespoon of sugar.
926
kcal
Calories
53
g
Fat
100
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 eggs (room temperature), 1/2 tsp. cream of tartar, 1 c. sugar, 1/2 c. sugar, and more.
Yes, Lemon Angel Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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