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Vintage Lemon Angel Pie Recipe

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★★★★★

4.7 from 90 reviews

Vintage Lemon Angel Pie is a light and airy dessert featuring a crisp meringue crust baked to perfection, filled with a luscious lemon cream made from fresh lemon juice and zest, and topped with whipped cream. This classic pie delivers a perfect balance of tart and sweet flavors, ideal for spring and summer gatherings. Its unique meringue crust sets it apart from traditional pie crusts, offering a delicate crunch that complements the creamy lemon filling beautifully.

Ingredients

Scale

Meringue Crust

  • 4 large eggs, separated and at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups granulated sugar, divided

Lemon Filling

  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon plus 2 teaspoons fresh lemon zest, divided

Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Optional Garnish

  • Zest of 1 lemon, sprinkle on top

Instructions

  1. Prepare the oven and pie dish: Preheat your oven to 300°F (150°C). Butter the bottom and sides of a 9-inch deep pie dish to prevent sticking and help the meringue crust set properly.
  2. Make the meringue crust: In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whisk on medium-high speed until the mixture is frothy, about 30 seconds. Gradually add 1 cup of granulated sugar, approximately a third at a time, beating to incorporate fully before adding more. Continue whisking at high speed until stiff, shiny peaks form but the meringue is not dry.
  3. Shape and bake the meringue: Transfer the whipped meringue into the prepared pie dish, spreading it evenly across the bottom and up the sides, reaching to the rim edge but not beyond to prevent overflowing during baking. Use the back of a spoon to create decorative swirls along the edges if desired. Bake for 45 to 50 minutes until the meringue is puffed and lightly browned. Avoid opening the oven door during baking to prevent cracks.
  4. Cool the crust: Once baked, turn off the oven and leave the meringue crust inside with the door closed until completely cool to minimize cracks. If cracks do not concern you, you can remove the crust immediately.
  5. Prepare the lemon filling and whipped cream topping: (Note: The original recipe excerpt does not include these steps; based on typical lemon angel pie recipes, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Combine lemon juice and zest to fold gently into the whipped cream or prepare a lemon custard or curd separately to fill the cooled meringue crust.)
  6. Assemble the pie: Spoon the lemon filling or lemon-flavored whipped cream into the cooled meringue crust, spreading evenly. Optionally, sprinkle additional lemon zest on top for garnish.
  7. Chill and serve: Refrigerate the finished pie for at least an hour to allow flavors to meld and for the filling to set. Serve chilled for best taste and texture.

Notes

  • Using room temperature egg whites helps create a more stable and voluminous meringue.
  • Do not open the oven door while baking the meringue to prevent cracking.
  • Cooling the meringue crust inside the turned-off oven with the door closed reduces excessive cracks.
  • The pie is delicate; handle the meringue crust gently when adding filling to avoid breaking.
  • Make sure to fully incorporate sugar into egg whites for a smooth, glossy meringue.
  • Fresh lemon juice and zest enhance the bright, authentic flavor of the filling.

Keywords: lemon angel pie, meringue pie, lemon dessert, vintage pie, light pie, lemon meringue dessert

Find it online: https://hannahdelgado.com/vintage-lemon-angel-pie-recipe/