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How to Make Amazing Angel Pie

angel.jpgA refreshing ending to our Easter Dinner…a Beautiful Pie without having to make pastry crust!
~ Kimberly Edwards ;D

Type: Pie Recipe
Serve With: After an amazing Easter feast
Prep Time: 20-22 min + cooling time + refrigeration time 24 hrs
Cook Time: 25-30 min
Yield: 1 pie – 12-14″


  • 4 large eggs + 4 egg y0lks
  • 1/2 tsp cream of tartar
  • 2 1/4 cups sugar
  • 1 tsp vanilla extract – Please use real vanilla extract, not artificial!
  • ~ 1/2 tsp butter
  • 2 lemons – using zest & juice
  • 2 cups heavy cream – cold
  • 8 tbsp icing sugar – or regular sugar, if you don’t have it.


Pie Crust:

  1.  Preheat oven to 330 degrees.
  2. Whip 4 egg whites with cream of tartar. by beating until stiff, but not dry and peaks stand up, slightly leaning over.
  3. Whip in 6 tbsp icing sugar and add vanilla extract.
  4. Into a deep, lightly buttered, oven proof pie plate, form a meringue pie crust by bringing edges right to the top of the pie plate.
  5. Form an indentation in the middle that will later hold the lemon curd-type filling. * Tip: Don’t be afraid to be generous.
  6. Bake between 12-17 min depending upon the thickness of the meringue. * Tip: Make sure meringue crust is golden and firm.
  7. Cool with oven door open, with no heat on.

Lemon Curd Filling:

  1. In a mixing bowl, beat 8 egg yolks with 2 1/4 cups sugar, and juice and rind of 2 lemons.
  2. Move mixture over a double boiler (over hot water, not in hot water), and continue to beat continuously until mixture is hot. * Tip: If you don’t use a double boiler and continuously beat mixture, you’ll get scrambled eggs, and that wouldn’t be very nice inside of a lemon pie…LOL
  3. Cool mixture.
  4. Meanwhile, whip cold heavy cream with 2 tbsp icing sugar until it forms peaks.
  5. Put 1/2 of the cold cream mixture into the cooled meringue pie crust, then the cooled, cooked lemon curd filling. Cover the entire pie generously with some of the remaining whipped cream topping. * Tip: Save some extra whipped cream for next days for extra topping on pie when serving.
  6. Chill in refrigerator for 24 hrs minimum before serving.

Enjoy for dessert after an amazing Easter feast or anytime…

I would request this pie every year for my mom to bake, sometimes even at Christmastime…Sooo good! I actually prefer it over the typical lemon meringue pie…no pastry…


I hope you enjoyed this Dessert Recipe on Cooking With Kimberly! Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

P.S. Need a new pie plate?

Anchor Hocking 9.5 Inch Glass Pie Plate Anchor Hocking 9.5 Inch Glass Pie Plate

Bake great pies in the Anchor Hocking deep dish (1.75 ) tempered glass pie plate Bakes more evenly than traditional metal Comfortable easy grip handles Dishwasher safe

[tags]angel pie, pie, desserts, sweets, Easter recipe, baking, how to bake[/tags]

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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1 Comment

  1. You could have just named it “Amazing Kimberly Pie” because you’re an “angel”.


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  1. How to Cook Lemon Curd: Easter Surprises | The 'How to Cook' Blog – Cooking with Kimberly - […] delightful sauce is intensely flavored and suitable for use with Lemon Curd filled Jelly Rolls, Lemon Angel Pie, tartlets…

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