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!
Fusion Delight: Crab Cake Egg Roll Recipe
Apple Cinnamon Puff Pastry with Apricot Jam
Oatmeal Cranberry Cookies
Specula’s Cake with Cherries: A Delicious and Juicy Treat
Easy Cranberry Crescent Rolls
The Ultimate Honey Cake Slices – Slovakian Petit Fours Recipe
Growing Your Own Chili Peppers: Tips for Vigorous Growth
Never throw away this part of bananas: that’s why it’s worth gold in the house.
Expert Says Parents Should Ask Babies For Consent Before Changing Diapers
