Fill meringue crust with lemon curd and whipped cream mixture.
Top pie with remaining whipped cream. No need to sweeten the whipped cream as the pie is very sweet.
Refrigerate pie overnight, the meringue pie shell will soften making it easier to cut.
The pie is so light and wonderful it literally melts in your mouth. It is the perfect ending to any meal, especially Easter dinner when you just need something light and lovely.
Frequently Asked Questions
How far ahead can I make lemon angel pie? This dessert needs to be made a day ahead of time so it has time to sit in the refrigerator overnight. I don’t recommend making it more than one day ahead as the meringue softens the longer it sits.
What if my egg whites don’t stiffen up? Your weather will effect how well your egg whites stiffen and I have made this dessert many times when they don’t stiffen up and it looks more like thick white soup. That’s o.k.! Just pour it into the pan and it will be fine, I promise.
My meringue crust cracks as it cools! Yes, it is suppose to do that – don’t worry!
Crafting Nutrient-Packed Homemade Energy Bars: Step-by-Step Tutorial
Time and time again, I always reach to make this recipe!
Put this on the table and blink—it’s gone! My guests just devour it
Breaking: Angel Reese Loses Almost $100 Million in Endorsements, Might Go Broke
Such a heartbreaking story! The entire country is grieving…
Crispy Beer-Battered Fish and Chips Recipe
Yellowed plastic trays, the foolproof method to degrease them in just a few seconds
Concerned Father Deals with Daughter’s Worsening Attitude
An Italian grandma shared this traditional recipe with me! The tastiest dinner ever!