Light Lemon Angel Pie

Enjoy this delicious light lemon angel pie garnished with lemon slices or grated lemon peel that’s perfect for a dessert.

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  • prep time 45 min
  • total time 7 hr 30 min
  • ingredients 10
  • servings 8
 

Ingredients

1
cup sugar

Meringue Crust

3
egg whites (reserve yolks for filling)
1/4
teaspoon cream of tartar
3/4
cup sugar

Filling

2
tablespoons cornstarch
1/3
cup lemon juice
3
egg yolks
2
tablespoons grated lemon peel
3
to 4 drops yellow food color
1
(8-oz.) container frozen light whipped topping, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 250°F. Generously butter 9-inch pie pan. In large bowl, beat egg whites and cream of tartar until frothy. Gradually add 3/4 cup sugar 2 tablespoons at a time, beating at high speed until sugar is dissolved and stiff glossy peaks form, about 8 to 10 minutes. DO NOT UNDERBEAT. Spread meringue evenly over bottom and up sides of buttered pan.
  • 2 Bake at 250°F. for 1 hour. Turn oven off; let meringue crust cool in oven with door closed for 2 hours.
  • 3 Meanwhile, in medium saucepan, combine 1 cup sugar and cornstarch; mix well. Gradually stir in lemon juice until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute, stirring constantly. Remove from heat. In small bowl, beat egg yolks; stir about 2 tablespoons hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon peel and food color. Cover surface of filling with plastic wrap. Cool 45 minutes or until completely cooled.
  • 4 Fold whipped topping into filling. Pour into cooled meringue crust. Refrigerate at least 3 hours or overnight. If desired, garnish with thin lemon slices or grated lemon peel.
  • 1 Heat oven to 250°F. Generously butter 9-inch pie pan. In large bowl, beat egg whites and cream of tartar until frothy. Gradually add 3/4 cup sugar 2 tablespoons at a time, beating at high speed until sugar is dissolved and stiff glossy peaks form, about 8 to 10 minutes. DO NOT UNDERBEAT. Spread meringue evenly over bottom and up sides of buttered pan.
  • 2 Bake at 250°F. for 1 hour. Turn oven off; let meringue crust cool in oven with door closed for 2 hours.
  • 3 Meanwhile, in medium saucepan, combine 1 cup sugar and cornstarch; mix well. Gradually stir in lemon juice until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute, stirring constantly. Remove from heat. In small bowl, beat egg yolks; stir about 2 tablespoons hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon peel and food color. Cover surface of filling with plastic wrap. Cool 45 minutes or until completely cooled.
  • 4 Fold whipped topping into filling. Pour into cooled meringue crust. Refrigerate at least 3 hours or overnight. If desired, garnish with thin lemon slices or grated lemon peel.

EXPERT TIPS

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Expert Tips

This meringue shell is crisp and dry. The moist filling slowly softens the meringue, making the pie easy to cut and serve the following day.

In our testing, we baked the meringue in both a metal and a glass pie pan. The metal pan produces a drier meringue; the glass pan looks nicer for serving purposes. Meringue will not dry properly when the humidity is high.

Garnish slices of this pie with thin lemon slices set on fresh mint leaves.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
4g,
4%
),
Cholesterol
85mg
85%;
Sodium
30mg
30%;
Total Carbohydrate
52g
52%
(Dietary Fiber
0g
0%
  Sugars
48g
48%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
8%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 3 Fruit; 3 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.