Reviewed: Apr. 21, 2012

So good!! I made mine in a 9x13. I didn't go up the sides of the pan, just made a flat bottom. It made it easier to serve. I love this pie.

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Reviewed: Apr. 18, 2012

Yes it takes a while to make, but it is so light, fluffy and flavorful that I know I'll crave it again someday.

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Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: May 8, 2011

Though there are greater tragedies but right up there would be never having experienced this pie. I have fond memories of my grandma's angel pie and this recipe allows me to recreate memories for those I love. This is fool-proof and divine. The only change that I make is to double up on the lemon curd because we love the tang. It's wonderful right after it's assembled, but if you can wait 'til the following day it is even more amazing then!

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karsha

Reviewed: Mar. 17, 2011

Not sure why this was rated so highly but most folks, but we found it to be odd. Not great flavor, strange consistency, just ODD, lol. I would MUCH MUCH prefer a lemon meringue pie over this concoction.

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bodiggles

Reviewed: Feb. 19, 2011

Utterly heavenly this Angel Pie!! Easy, beautiful and tasty! After reading the review from cynjne about ill will and contention....I just had to try it! She was right! Company was impressed!

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LAKESUSY

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Reviewed: Dec. 7, 2010

I made this pie for my brothers birthday. The meringue pie shell turned out great but the lemon filling I felt was a little runny. I tried folding in a little whipping cream and still seemed thin to me. If I decide to try again I will add a tablespoon or or two of cornstarch to thicken things up a little.

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Sweettreats

Home Town: Orangevale, California, USA

Living In: Antelope, California, USA

Reviewed: Sep. 5, 2010

Delicious! Everyone wanted the recipe! There was a lot of meringue so I doubled the lemon curd and just made two pies. This pie was great for someone who can't eat gluten!

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SABRINACRR

Reviewed: Aug. 28, 2010

This has been my favorite pie for over 50 years. It is light and refreshing ... not at all filling after a dinner. It is a perfect combination of sweet and sour/tangy. It is important to mold the egg whites so that the sides are thick and high. If you leave the bottom thick it will stay more on the foamy side and not crisp/harden up like the sides do. I do not like to layer the whipped cream and the lemon curd, rather I fold the lemon curd into the whipped cream. I keep some of the whipped cream on the side because that way I can control the tanginess of the filling better. I prefer the filling to be more tangy than perhaps the recipe may portions show, so I fold half the whipped cream into the lemon curd and add the more whipping cream to my taste. It is beautiful garnished with thin lemon slices coated with sugar crystals. I give this recipe a 5++++

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jayequis

Reviewed: Aug. 13, 2010

this pie was delicious it was so sweet tho and found by the second day the crust went very chewy in spots and very hard in other spots...I would probably makes this again as maybe my meringue wasnt totally cooked properly.

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Jen

Cooking Level: Intermediate

Reviewed: Jul. 22, 2010

I followed this recipe to a tee, but found it way too soupy for my liking, I made it again with a standard crust and mixing the lemon with whip cream to make a lemon cream pie and covered it with whip cream and served it at a dinner party and it was a huge hit. I preferred my remake way better than the original recipe.

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