🍋✨ Heavenly Lemon Angel Pie – Light, Creamy & Divine! 🍰

A refreshing, tangy, and sweet dessert with a meringue crust, lemon filling, and whipped cream topping—perfect for spring gatherings or any time you crave citrusy delight!

Ingredients

For the Crust

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

For the Lemon Filling

• 1/2 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 1 can (14 oz) sweetened condensed milk
• 4 large egg yolks

For the Whipped Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Make the Meringue Crust

1. Preheat oven to 275°F (135°C).
2. Beat egg whites with cream of tartar until soft peaks form.
3. Gradually add sugar, 1 tbsp at a time, until stiff peaks form. Stir in vanilla.
4. Spread mixture into a greased 9-inch pie pan, forming a crust with edges.
5. Bake for 1 hour until firm and dry. Turn off oven and let cool completely inside.

2. Prepare the Lemon Filling

1. Whisk egg yolks, lemon juice, zest, and condensed milk until smooth.
2. Heat mixture in a saucepan over low-medium heat, stirring constantly, until thickened (8–10 minutes).
3. Remove from heat and let cool slightly.

3. Assemble the Pie

1. Pour cooled lemon filling into meringue crust.
2. Chill in refrigerator for at least 3 hours to set.

4. Whip the Topping

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe whipped cream over chilled pie.

5. Garnish and Serve

1. Garnish with lemon zest or slices.
2. Serve chilled and enjoy!

Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Chill Time: 3 hours
• Total Time: ~4 hours 20 minutes
• Servings: 8
• Kcal: ~280 kcal per slice

✨ Light, tangy, and sweet—this Lemon Angel Pie is a divine treat for any occasion!