Introduction

Vintage Lemon Angel Pie is a light and airy dessert featuring a crisp meringue crust filled with tangy lemon filling and topped with whipped cream. This classic treat offers a delightful balance of sweet and tart flavors that’s perfect for any occasion.

A slice of lemon meringue pie with three visible layers sits on a white plate with yellow dots. The bottom layer is a white, fluffy, and airy meringue crust. The middle layer is a smooth, pale yellow lemon filling with a creamy texture. The top layer is a thick, white meringue topping with swirls and small bits of lemon zest sprinkled on it. In the background, a fresh lemon and a white marbled surface can be seen, with the plate resting on folded yellow and white cloths. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs, separated and at room temperature
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar, divided
1/3 cup freshly squeezed lemon juice
1 tablespoon plus 2 teaspoons fresh lemon zest, divided
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
Zest of 1 lemon, for sprinkling on top (optional)

Instructions

Step 1: Preheat the oven to 300 degrees Fahrenheit. Butter the bottom and sides of a 9-inch deep pie dish to prevent sticking.
Step 2: In a mixing bowl fitted with a whisk attachment, combine the egg whites and cream of tartar. Whisk on medium-high speed until frothy, about 30 seconds.
Step 3: Gradually add 1 cup of the granulated sugar in three parts, whisking well after each addition. Continue whisking on high until stiff, shiny peaks form, but the meringue is not dry.
Step 4: Transfer the meringue to the prepared pie dish. Spread evenly across the bottom and up the sides, reaching up to the rim but not beyond, as it will rise while baking. Use the back of a spoon to create swirls if desired.
Step 5: Bake the meringue crust for 45 to 50 minutes, until puffed and just starting to brown. Do not open the oven door during baking. For fewer cracks, allow the pie to cool completely inside the turned-off oven with the door closed.
Step 6: While the crust cools, whisk together the egg yolks, remaining sugar, lemon juice, and lemon zest over gentle heat until thickened (this step is implied but necessary for the filling; adjust based on your lemon filling taste).
Step 7: Once the filling is prepared and the crust is cool, pour the lemon filling into the meringue crust.
Step 8: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the lemon filling.
Step 9: Sprinkle lemon zest on top for garnish if desired. Chill the pie before serving to let the flavors meld.

Tips & Variations

Use room temperature eggs for better volume when whipping the meringue.
Add a pinch of salt to the egg whites for enhanced flavor and stability.
For a tropical twist, mix in a little lime zest along with lemon zest.
Serve with fresh berries to add color and a complementary tartness.

Storage

Store the pie in the refrigerator covered loosely with plastic wrap or a pie dome to keep it fresh. Consume within 2 days for best texture and flavor. Avoid freezing as the meringue texture will become soggy. Reheat is not recommended; serve chilled.

How to Serve

A single slice of white pavlova dessert sits on a white plate with a yellow dotted pattern. The pavlova has two distinct layers: a crunchy, cracked outer meringue shell on top, which is pale beige and slightly crumbly, and beneath it, a thick, soft layer of white whipped cream with small bits of yellow lemon zest scattered on its smooth surface. A vintage silver fork rests on the plate next to the slice. The plate sits on a white marbled surface, next to a whole lemon and a yellow and white cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made lemon curd for the filling?

Yes, pre-made lemon curd can be used to skip the filling preparation step. Just pour it into the cooled meringue crust and top with whipped cream.

Why does my meringue crack?

Cracks are normal due to the drying process of the meringue. To minimize cracking, avoid opening the oven door while baking, and let the pie cool slowly in the turned-off oven with the door closed.