Nutritional Info

Nutrition Facts

Serving Size 1 (56g)

Calories 99
Calories from Fat 71 (71%)
Amount Per Serving %DIV
Total Fat 7.8g 12%
Saturated Fat 4.4g 22%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 143.1mg 48%
Sodium 19.6mg 1%
Potassium 49.3mg 1%
Total Carbohydrate 4.2g 1%
Dietary Fiber 0.8g 3%
Sugars 0g
Protein 2.4g 5%

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Recipe Description
Aunt Shirley served her Lemon Angel Pie often for company dinners or family get togethers, but I think it also makes a great Passover dessert, with its meringue shell and tart lemon flliing.
Prep time
40 min
Cook time
1 hr 15 min
Ready In
1 hr 55 min


Serves Tool

Serves To:USMetric
1 1/4 Cup(c)  sugar
2 Teaspoon(t)  lemon zest, grated
1/2 Cup(c)  fresh lemon juice
1/4 Teaspoon(t)  salt
1   solid vegetable shortening, for greasing the pie plate
1 Teaspoon(t)  distilled white vinegar
1 Cup(c)  heavy (whipping) cream or nondairy whipping cream
4   large egg whites
4   large egg yolks


To prepare the filling: Beat the egg yolks and sugar with an electric mixer on medium high speed until thick and lemon colored, about 1 1/2 minutes. Beat in the lemon zest, juice and salt. Transfer the mixture to a double boiler set over simmering water and cook, stirring, until thick, about 6 minutes. Remove from heat and set aside to cool. Cover and refrigerate until ready to serve. Preheat the oven to 275°F. Generously grease a 9 or 10 inch deep dish pie plate. To prepare the pie shell: Using a clean bowl and beaters, beat the egg whites with an electric mixer on medium high speed until foamy, about 30 seconds. Add the salt and vinegar, and beat until soft peaks form. Add the sugar, a tablespoon at a time, beating for 10 seconds after each addition, until stiff peaks form, about 3 minutes total. Spread the meringue in the prepared pie plate, mounding it up the sides to form a shell. Bake on the center oven rack until the outside is dry, crisp, and barely beige, 1 1/4 hours. Set it aside to cool on a wire rack. The crust may be made several hours in advance, but do not refrigerate. To prepare the topping: When ready to serve, beat the cream and sugar with an electric mixer on medium speed until soft peaks form, 1 to 2 minutes. Spread half the whipped cream over the meringue shell. Cover it with the filling, and then top with the remaining whipped cream.

Additional notes

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Lemon Angel Pie
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