The Easiest Lemon Angel Pie
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Lemon angel pie is a refreshing dessert that looks impressive but is surprisingly easy to pull off. The crisp meringue crust, creamy lemon filling, and billowy whipped topping come together in one dreamy, melt-in-your-mouth dessert.
This recipe is from my Aunt Margaret, one of the best home cooks I know! She always brought the best desserts to our family gatherings. This lemon angel pie is light, airy, and perfect for festive gatherings. One bite, and you’ll see why it’s called angel pie – it’s pure dessert heaven.
Pie tastes 100x better when it’s homemade. Whether it’s a savory classic like chicken pot pie or a sweet treat like pecan pie, you’ll definitely know the difference between from-scratch and store-bought. The same goes with angel pie.
How to Make Angel Pie
This lemon angel pie comes together in about 25 minutes of prep using just a handful of simple ingredients. You’ll make a light meringue crust, whip up a creamy lemon filling, then chill it until set for a hard-to-resist dessert.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the meringue crust:
- Eggs: Separated. We need the egg whites for the crust. The yolks will be used for the filling.
- Cream of tartar: Helps stabilize the egg whites, so they hold their structure and don’t collapse.
- Granulated sugar
- Butter: For greasing the pan.
For the lemon filling:
- Egg yolks
- Granulated sugar
- Lemon juice: For that signature tangy flavor of the pie. Use fresh lemon juice for the best flavor.
For the whipped cream topping:
- Heavy whipping cream: Creates the airy, cloud-like topping that gives this pie its “angelic” feel.
- Granulated sugar
Step-By-Step Instructions
This beginner-friendly lemon angel pie recipe is as straightforward as it can be. Each step is simple and satisfying, and before you know it, you’ll have a stunning, bakery-worthy dessert ready to chill and serve. The chill time is important, as the pie is easiest to slice when well chilled.
Step 1: Make the meringue crust
Preheat the oven to 275 F. Lightly butter a 9-inch pie pan.
In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add sugar, one tablespoon at a time, beating well after each addition. Continue beating until stiff and glossy.
Spread the meringue evenly into the prepared pie pan, shaping it up the sides like a crust.
Step 2: Bake
Bake for 1 hour. Remove from the oven and place immediately in the refrigerator to cool completely.
Step 3: Prep the filling
While the crust bakes, prepare the lemon filling. In a double boiler, beat the eggs until thick. Then gradually add the sugar, while still mixing. Finally, mix in the lemon juice. Begin to cook once mixed, stirring constantly with a wire whisk, until thickened. Cover and chill in the fridge.
Step 4: Whip up the topping
Use an electric mixer to whip the cream with sugar until soft peaks form.
Step 5: Assemble
Once all components are fully cooled, assemble the pie: spread half the whipped cream over the meringue crust, layer on the lemon filling, and finish with the remaining whipped cream.
Step 6: Chill
Chill for at least 2 hours before serving.
Substitutions
- Cream of tartar: If unavailable, substitute with ½ teaspoon of lemon juice or white vinegar per ¼ teaspoon cream of tartar.
- Lemon juice: Use bottled in a pinch.
Expert Tips
- Use room temperature eggs: They whip up faster and create more volume for a sturdier, fluffier meringue crust.
- Add sugar gradually: Sprinkle in a tablespoon at a time as you beat the egg whites, making sure the meringue stays glossy and stable. Taste as you go. Depending on your lemons, you may want a touch more sugar.
- Chill before: Chill your bowl and egg beaters before whipping the cream to make it thicken faster.
- Make it extra special: Fold a bit of lemon zest or a touch of vanilla extract into the whipped cream for a flavor boost.
- Serve it fresh: Meringue crusts can soften over time, so for the best texture, assemble the pie the same day you plan to serve it.
How to Store This Recipe
Store your lemon angel pie in the refrigerator, loosely covered with plastic wrap or foil to protect the whipped cream topping. It will keep well for up to 3 days, though the meringue crust is best enjoyed within the first 24 hours for optimal crispness.
Avoid freezing, as the meringue and filling can weep or separate when thawed. If you’d like to make it ahead, bake the crust and prepare the filling separately, then assemble just before serving for the best texture and flavor.
How to Serve Angel Pie
Lemon angel pie is best served chilled. Slice gently with a clean, sharp knife, wiping between cuts for neat servings.
This light, refreshing dessert is perfect for spring and summer party spreads, alongside other treats like lemon loaf cake and matcha sugar cookies. On the other hand, my Grandpa couldn’t let Christmas pass without having this on the table. It’s a dessert that will please any time of the year.
This is also a hit at birthdays, Easter brunches, and baby showers when you want something sweet but not heavy. Pair it with a cup of hot tea, a sparkling lemonade, or a berry compote on the side.
More Easy Desserts To Try
Easy Lemon Angel Pie Recipe
Ingredients
For the Meringue Crust:
- 4 egg whites reserve yolks for filling
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 portion butter for greasing the pan
For the Lemon Filling:
- 4 egg yolks
- ⅓ cup granulated sugar
- 4 tablespoons lemon juice fresh
For the Whipped Cream Topping:
- 1 pint heavy whipping cream
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 275 °F. Lightly butter a 9-inch pie pan.
- In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add sugar, one tablespoon at a time, beating well after each addition. Continue beating until stiff and glossy.
- Spread the meringue evenly into the prepared pie pan, shaping it up the sides like a crust.
- Bake for 1 hour. Remove from the oven and place immediately in the refrigerator to cool completely.
- While the crust bakes, prepare the lemon filling. In a double boiler, beat the eggs until thick. Then gradually add the sugar, while still mixing. Finally, mix in the lemon juice. Begin to cook once mixed, stirring constantly with a wire whisk, until thickened. Cover and chill in the fridge.
- Use an electric mixer to whip the cream with sugar until soft peaks form.
- Once all components are fully cooled, assemble the pie: spread half the whipped cream over the meringue crust, layer on the lemon filling, and finish with the remaining whipped cream.
- Chill for at least 2 hours before serving.
Notes
- Let the eggs come to room temperature so they whip faster and gain more volume for a sturdier, fluffier meringue crust.
- Add the sugar a tablespoon at a time while beating the egg whites so the meringue stays glossy and stable. Taste as you go, since you may want a little extra depending on how tart the lemons are.
- Chill the bowl and beaters before whipping the cream to help it thicken more quickly.
- Fold in a bit of lemon zest or a little vanilla extract to give the whipped cream an extra layer of flavor.
- Assemble the pie the same day you plan to serve it, since meringue crusts soften if they sit too long.
