This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Lemon angel pie is a delightful dessert straight from heaven! It has a creamy lemon filling inside a sweet, airy meringue crust, then topped with fresh whipped cream. Every bite is pure bliss!
Lemon lovers get ready! This lemon angel pie immediately won me over and I can’t wait for you to try it. For more lemony goodness, I always recommend these brownies, this cheesecake, or my lemonade pie.
What is Lemon Angel Pie?
Lemon angel pie is light, creamy, and bursting with zingy lemon flavor! The whipped lemon filling pairs perfectly with the sweet and crispy meringue crust. If you ask me, the pie gets its name from the white pillowy crust that resembles clouds. Angel pie is a popular vintage pie recipe that has been around for quite some time! When it first made its debut it was known as a Schaum torte filled with sweetened cream. This lemon version starts with a meringue crust that reminds me of pavlova, and a delicious homemade lemon curd. You will love the combination of fresh flavors and textures. This lemon angel pie is a little slice of heaven!
Everyone loves pie, and this lemon angel pie will forever be requested at holidays and gatherings. Similar to my lemon meringue pie, this sweet and tangy dessert is always a crowd pleaser!
Ingredients Needed
The ingredients to make this lemon angel pie are pretty minimal! Nothing too out of the ordinary, just make sure to have fresh lemons on hand. This is the perfect spring or summer dessert when you want a light sweet treat!
Meringue Crust
- Egg White: Egg whites are the base of every meringue recipe.
- Cream of Tartar: Stabilizes the egg whites and creates the peaks.
- Granulated Sugar: This adds the perfect sweetness to the meringue crust.
Lemon Filling
- Egg Yolks: The key to making a rich lemon curd recipe.
- Granulated Sugar: The sweetness in the filling to balance out the tart lemon flavor.
- Fresh Lemon Juice: Fresh squeezed is always BEST, so skip bottled lemon juice here.
- Lemon Zest: Zest takes the lemony flavor to the next level, don’t leave it out!
- Salt: Just a pinch!
- Unsalted Butter: Use unsalted room-temperature butter. It helps create a rich filling.
Whipped Cream
- Heavy Whipping Cream: Cold heavy whipping cream gives the best results.
- Powdered Sugar: Sweetens the cream!
Lemon Angel Pie Recipe
This lemon angel pie recipe has a few steps, but it is worth every single bite! Make the crust ahead of time then assemble the pie the next day if you want. Trust me, don’t let the steps intimidate you because this is the most incredible pie!
Meringue Crust
- Preheat Oven/ Prepare the Pie Dish: Preheat the oven to 300 degrees Fahrenheit. Spray a 9-inch pie dish with pan spray and set aside.
- Beat the Egg Whites: Add the egg whites to the bowl of a stand mixer and beat on high with the whisk attachment until very foamy. Add the cream of tartar and whip on high until soft peaks form.
- Add the Sugar and Beat to Form Stiff Peaks: Gradually add in the sugar and beat on high until the meringue is glossy and stiff peaks form, about 5 minutes.
- Spread the Meringue in the Pie Dish: Add the meringue to the pie dish and use a large spoon to spread the meringue evenly over the bottom of the dish and up the sides as well to form the crust.
- Bake: Bake for 45-50 minutes, until the meringue has puffed up and is turning golden brown.
- Cool: Remove the meringue from the oven and let it cool completely.
Lemon Filling
- Whisk the Egg Yolks, Sugar, Lemon Juice, Zest, and Salt: In a medium bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt.
- Heat the Lemon Filling: Heat in the microwave for 4 minutes, stopping every 30 seconds to whisk the mixture well. It will bubble up and thicken as it cooks.
- Cover and Chill: Cover and let the lemon filling chill in the refrigerator until the meringue crust is completely cooled.
Whipped Cream
- Beat the Whipping Cream and Powdered Sugar: Add the whipping cream and powdered sugar to a large bowl. Beat with a hand mixer or the whisk attachment of a stand mixer until you reach medium-stiff peaks.
- Fold Half of the Whipped Cream Into the Lemon Filling: Fold a spoonful or two of the whipped cream into the lemon filling to loosen it up (it will firm up a lot as it chills), folding in more and more until half of the whipped cream has been folded in.
- Spread the Lemon Filling Into the Crust: Add the lemon cream to the meringue crust and smooth over the top.
- Top With Remaining Whipped Cream and Chill: Top with the remaining whipped cream and cover. Chill for at least 4 hours, or overnight. As it chills the meringue crust will soften.
- Serve: Add fresh lemon zest to the top of the lemon angel pie before serving, if desired.
meringue pie shell.
Lemon Angel Pie Tips
Meringue can be tricky so let me remind you of some tips to make it a success! Don’t let it intimidate you because I walk you through all the steps. Trust me, this lemon angel pie is SO worth it!
- Use Fresh Egg Whites: Fresh egg whites are best! The older the eggs are the less structure the egg whites will have, so they won’t whip up as well. Avoid using carton egg whites.
- Use Clean Bowls and Utensils: Clean your utensils before making the meringue by wiping down the bowl and whisk with lemon juice or distilled white vinegar. This helps eliminate any lingering fat. Even a tiny bit of fat can prevent egg whites from whipping into a stiff meringue!
- Tips For Cracking Eggs: Here is a tip when separating the egg yolks from the egg whites. Crack each egg into a small bowl first, then remove the yolk before adding the whites into the mixing bowl. This way if an egg yolk breaks and gets into the whites, you only have to discard one egg instead of all of the separated egg whites. Even the tiniest bit of fat (egg yolks) can ruin a meringue!
- Whipped Topping Substitute: You can use frozen whipped topping instead of homemade whipped cream for this pie. Substitute one thawed 8-ounce container of whipped topping for the whipped cream. Fold half of it into the lemon filling, then top the pie with the remaining whipped topping.
- Smooth Filling: If you prefer a smooth lemon filling, you may press the cooked filling through a fine mesh strainer before chilling it.
Leftover Lemon Angel Pie
This pie is perfect for making ahead of time! It tastes best when it has time to chill because the crust softens and melts into every bite. Follow my tips below for storing leftovers.
- In the Refrigerator: Cover gently with plastic wrap and store in the refrigerator for 2-3 days. The fresh whipped cream may deflate a little, so refresh the cream if it needs!
- Make Ahead: I like to make the crust and lemon curd ahead of time then I can assemble the pie when I’m ready! It’s the perfect dessert to make a day in advance so it has time to chill.
More Lemon Desserts to Try
Pin this now to find it later
Meringue Crust
-
Preheat the oven to 300 degrees Fahrenheit. Spray a 9-inch pie dish with pan spray and set aside.
-
Add the egg whites to the bowl of a stand mixer and beat on high with the whisk attachment until very foamy. Add the cream of tartar and whip on high until soft peaks begin to form.
-
Gradually add in the sugar and beat on high until the meringue is glossy and stiff peaks form, about 5 minutes.
-
Add the meringue to the pie dish and use a large spoon to spread the meringue evenly over the bottom of the dish and up the sides as well to form the crust.
-
Bake for 45-50 minutes, until the meringue has puffed up and is turning golden brown.
-
Remove the meringue from the oven and let it cool completely.
Lemon Filling
-
In a medium bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt.
-
Heat in the microwave for 4 minutes, stopping every 30 seconds to whisk the mixture well. It will bubble up and thicken as it cooks.
-
Cover and let the lemon filling chill in the refrigerator until the meringue crust is completely cooled.
Whipped Cream
-
Add the whipping cream and powdered sugar to a large bowl. Beat with a hand mixer or the whisk attachment of a stand mixer until you reach medium-stiff peaks.
-
Fold a spoonful or two of the whipped cream into the lemon filling to loosen it up (it will firm up a lot as it chills), folding in more and more until half of the whipped cream has been folded in.
-
Add the lemon cream to the meringue crust and smooth over the top.
-
Top with the remaining whipped cream and cover. Chill for at least 4 hours, or overnight. As it chills the meringue crust will soften.
-
Add fresh lemon zest to the top of the pie before serving, if desired.
Calories: 419kcalCarbohydrates: 42gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 172mgSodium: 51mgPotassium: 107mgFiber: 0.1gSugar: 42gVitamin A: 1093IUVitamin C: 5mgCalcium: 55mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
