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!
Growing up, this was my favorite. I’d constantly pester my mom to cook it.
My Italian friend introduced me to these cookies and I couldn’t stop eating them since!
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