Lemon Angle Pie

Lemon Angel Pie


4 eggs at room temperature, separated

1 cup sugar

1/4 teaspoon cream of tarter

1/2 cup sugar

4 tablespoons lemon juice, (I used Meyer Lemons but any lemon would work)
1 tablespoon lemon zest

1/4 teaspoon salt

2 cups whipping cream

Meringue Crust

In a stand mixer fitted with the wire whip beat the egg whites until foamy. While mixer is runing gradually add 1 cup sugar and the cream of tarter. Beat until stiff but not dry. This happen in about 3 minutes. I think a high altitude with no humidity helps (this is one of the few desserts that works best high and dry!) If you cannot get your egg whites to go stiff enough no fear they will work. Butter a deep dish glass pie plate. Put meringue in pie plate, mine looked like a beautiful cloud!

Bake at 300 degrees for 45-50 minutes. Cool completely.

This is the meringue going into the oven. It is light and beautiful!

When the meringue came out of the oven it puffed over the pie shell--it was gorgeous! As it cooled it slowly sank down to create a perfect pie shell.


Put the 4 eggs in a microwave safe bowl, I used a quart Pyrex measuring cup. Beat slightly. Stir in 1/2 cup sugar, lemon juice, lemon rind and salt. Cook about 3 minutes stirring with a whisk every 30 seconds. Mixture will be very thick, lemony and sweet. That is just how it should be! Cool completely. I cooled this in the fridge.

In a clean mixer bowl fitted with a wire whisk pour the 2 cups whipping cream. Beat until stiff--don't over beat or you really will get butter. How do I know?? I make many mistakes--I share them with you so you don't need to make them. Do not add any sugar to this whipped cream. Put half of the whipped cream in the cooled lemon curd mixture. Stir gently. You want to combine the ingredients but not deflate the cream. When mixed pour into the meringue shell. Using a short off set spatula spread the lemon cream on the crust. Top with the rest of the whipped cream. I also used an offset spatula to spread the cream. Put the pie in the fridge. It needs to cool up to 18-24 hours.

Serve the chilled pie and enjoy rave reviews (I did)! Serves 8 adults.