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A hand holds a spatula lifting a slice of lemon angel pie with a creamy topping from a glass pie dish; lemons and plates are nearby on a marble surface.

My Grandpa's Favorite Lemon Angel Pie Recipe

Author: Jessica Haggard
Light as a cloud and bright with fresh lemon flavor, this angel pie layers a crisp meringue crust, silky lemon cream filling, and billowy whipped topping into a dessert that looks stunning and tastes even better. It is an elegant make-ahead treat that feels right at home at spring celebrations, summer gatherings, and Christmas parties.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Course Desserts
Cuisine American
Servings 8 slices
Calories 393 kcal

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.
    A stainless steel mixing bowl filled with whipped egg whites forming soft peaks, placed on a white marble surface.
  • Spread the meringue evenly into the prepared pie pan, shaping it up the sides like a crust.
    A round dish filled with a smooth layer of white whipped topping or meringue, viewed from above on a light-colored surface.
  • Bake for 1 hour. Remove from the oven and place immediately in the refrigerator to cool completely and use later.
    A round baked meringue shell with a cracked surface sits on a white marble background.
  • 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, saving to assemble later.
    A saucepan filled with melted butter sits on a folded white kitchen towel with tan stripes, placed on a marble surface.
  • Use an electric mixer to whip the cream with sugar until soft peaks form. Set aside in the fridge for later.
    A stainless steel bowl filled with whipped cream on a white marble surface.
  • 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.
    A pie in a glass dish topped with a smooth layer of white whipped cream, viewed from above on a light surface.
  • Chill for at least 2 hours before serving.
    A piece of lemon dessert with a creamy white layer and crumbly crust on a plate, with a fork holding a bite and a lemon in the background.

Notes

Let the eggs come to room temperature so they whip faster and gain more volume for a sturdier, fluffier meringue crust.
Chill the bowl and beaters before whipping the cream to help it thicken more quickly.
Assemble the pie the same day you plan to serve it, since meringue crusts soften if they sit too long.
Serve:The meringue crust is at its best within the first 24 hours. This is a nice make-ahead dessert, but it should be assembled and served on the same day.
Store: Keep in the refrigerator loosely covered with plastic wrap or foil, for up to 3 days, though the meringue crust is crispest within the first 24 hours. Don't freeze.
 
 

Nutrition

Calories: 393kcalCarbohydrates: 42gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 164mgSodium: 47mgPotassium: 114mgFiber: 0.02gSugar: 42gVitamin A: 1003IUVitamin C: 3mgCalcium: 53mgIron: 0.3mg
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