• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lemon Angel Pie

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • ---------------------------------PIE SHELL---------------------------------
  • 4 lg Egg whites
  • 1 ts White vinegar
  • 1 ts Vanilla Extract; Or
  • 1 Vanilla Bean; Scraped Inside
  • 1 1/4 c Sugar
  • 1 1/2 c Sugar
  • 1/3 c Potato starch
  • 1/8 ts Salt


2 c Water
6 Egg yolks; slightly beaten
Grated zest of 1 lemon
1/2 c Freshly squeezed lemon juice
3 tb Margarine or butter

1 8-ounce carton pareve
-whipped topping; Or 1 Cup
-Heavy Whipping Cream,
1/4 c Shredded Coconut; Or
1/4 c Toasted Almonds; See Note

Toasting almonds: Preheat the oven to 450F. Spread out the almonds on a
jelly roll pan or rimmed baking sheet and toast in the oven for 5 to
10 minutes.

Making the Pie Shell: 1. Preheat the oven to 200F. With margarine or
butter, grease a deep 10-inch glass pie plate well or the meringue crust
will stick to the pie plate.

2. With an electric mixer, beat the egg whites at medium-high speed until
they are frothy. Add the vinegar and vanilla. Turn the mixer speed to high.
When the egg whites begin to hold soft peaks, start adding the sugar, 2
tablespoons at a time, beating thoroughly after each addition. Continue
until all the sugar has been added and the egg whites are stiff and glossy
but not too dry.

3. Spread the meringue in the well-greased pie plate, building up the sides
and leaving the center flattened to hold the filling. Bake for 1 hour. Turn
off the heat and allow the pie shell to remain in the oven for 1 hour with
the door slightly ajar.

4. Remove the pie shell from the oven and let it cool completely. The
center of the meringue crust may rise a little during baking and can be
crushed to hold the filling after it has cooled. The crust can be prepared
earlier in the day. Do not place in the refrigerator.

Making the Filling: 1. In a large nonreactive saucepan, combine the sugar,
potato starch, and salt. Gradually stir in the water. In a medium-sized
bowl, mix the egg yolks, lemon zest, and lemon juice together. Slowly stir
this mixture into the saucepan.

2. Over medium heat, using a wire whisk, cook the filling, stirring
continuously, just until the mixture begins to thicken and become bubbly.
Remove from the heat and stir in the margarine or butter. Allow the filling
to cool for 15 to 20 minutes.

3. Meanwhile, make the topping. Preheat oven to 400F. Spread the coconut on
a cookie sheet. Bake 5 to 8 minutes until coconut turns light browm Be sure
to watch it carefully, as it browns quickly.

4. Fill the meringue shell. Place a layer of plastic wrap directly on top
of the filling so it doesn't form a crust. When ready to serve, top with
pareve whipped topping or whipped cream and garnish with toasted coconut or
toasted almonds.

Note: This delicious and different dessert, a standard at the Seder, has
become a popular party dessert throughout the year. If you use the heavy
cream and butter instead of the pareve whipped topping and margarine, this
pie becomes dairy.

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