Lemon Angel Pie

lemon angel pie

Today’s recipe is another Recipe Redo.  I have found that I shared some of my all time favorite recipes in the beginning days of the blog and the photos aren’t as great as I would like so I am gradually revisiting some of those recipes and redoing the post so you have better photos. It’s fun to dig through the archives too and reacquaint you with them.

Today’s recipe for Lemon Angel Pie has been a favorite of mine for over 25 years – it has definitely stood the test of time.   It combines two of my favorite things – lemons and a meringue crust!

Lemon Angel Pie

I first had Lemon Angel Pie when my oldest  boy who is now almost 29 was only 4 years old!  I was at a Preschool Board Meeting and the woman hosting the meeting served this as dessert.  As soon as I took my first bite I knew I had to have the recipe.

Lemon Angel Pie

Our family has been enjoying this as our favorite Easter dessert ever since.  There is just something about Easter that says lemon to me!  It just wouldn’t be Easter without our favorite lemon dessert – Lemon Angel Pie.

The great thing about this recipe is you can make it the day ahead – in fact you need to make it the day ahead thus making it a perfect dessert for Easter dinner!  Hope you enjoy it as much as we do.

You start by making the meringue crust.  You beat together egg whites, sugar and cream of tartar. You are suppose to beat it until it becomes stiff but not dry.  I have NEVER in the 20 years I have been making this had the egg whites get stiff.  It always ends up somewhat thick and shiny but definitely not stiff but that’s o.k – just pour it into the buttered pie pan and I promise it will be o.k.

Lemon Angel Pie

It will puff up beautifully.

Lemon Angel Pie

The other thing – when you remove it from the oven – don’t worry when the beautiful, puffed-up, golden brown crust begins to crack and fall.  It is suppose to do that.

Meringue crust

While the meringue crust is baking you can make the filling

Combine the egg yolks, sugar, lemon juice, lemon rind and salt into a microwave safe container and mix.

Lemon Angel Pie

Cook until thickened in microwave for 4 minutes (stir every 30 seconds)  Cool.

Lemon Angel Pie

Allow the lemon filling to cool and whip 2 cups of whipping cream.

Whipped Cream

Combine half of the whipped cream with the cooled lemon mixture and fold to combine.

lemon pie filling

Pour into the meringue crust. And then cover with the remaining whipped cream.  The pie is very sweet so you do not need to sweeten the whipped cream.

lemon angel pie

The pie is so light and wonderful it almost just melts in your mouth.  It is the perfect ending to any meal, especially Easter dinner when you just need something light and lovely.

Lemon Angel Pie

Other Lemon Desserts you may enjoy:

Lemon Meringue Pie

Marilyn’s Lemon Curd Ice Cream Pie

Lemon Sour Cream Pie

Lemon Blueberry Marble Cake

Lemon Butter Cream Cake


Leigh Anne


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Lemon Angel Pie
  • 4 eggs, separated
  • 1 C sugar
  • ¼ tsp. cream of tartar
  • ½ C sugar
  • 3 Tbsp. lemon juice
  • 1 Tbsp. grated lemon rind
  • ¼ tsp. salt
  • 2 cups whipping cream.
  1. Beat egg whites until foamy.
  2. Add in sugar gradually and cream of tartar.
  3. Beat until stiff but not dry (it's o.k if this doesn't happen)
  4. Pour into a butter glass pie dish
  5. Bake meringue crust at 300 degrees for 45-60 minutes.
  6. Cool.
  1. Take 4 egg yolks and beat slightly.
  2. Stir in ½ cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, ¼ tsp. salt.
  3. Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.
  4. Whip 2 cups whipping cream and fold ½ of whip cream into lemon mixture.
  5. Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.


Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    Stopping by from Katherine’s Corner. I just LOVE all things lemon, so when I saw this I had to see what it was about. It looks soo yummy! I have some fresh lemons that Grandma sent me from her lemon tree in AZ that are calling for something like this :) Thanks so much for sharing.

      • Heather Pemburn says

        We are married 50 years 6/12/15. For many years I made this for my Husband’s birthday. Before me, his Grandmother did the honors. I received The Joy of Cooking cookbook for my wedding shower from her to always have the recipe. My last few times making it for a group I doubled the meringue amount and baked it on a parchment lined cookie sheet with great results. The 1/4 tsp per 2 eggs McCormick suggestion (as below) is a good one as it held it’s shape sans pie plate sides with a concave interior I made before baking. Strawberries(I halve or whole) really enhance the looks and add both color & taste!

  2. says

    Lemon pie is one of my favorites…love the no-bake one, too.
    I’ve never made a crust like this…must give it a try.
    Over from Favorite Things…

    • says

      It will be crispy/ crunchy at first but once you fill it and then refrigerate over night it will soften up. There will still be a crispness to the edges though

  3. says

    I am a card carrying lemon head and this looks awesome Leigh Anne! Thanks for sharing it at the party this week! I am featuring it on my Facebook page too :-)

  4. says

    We just love lemon and this is a very special pie, can’t wait to try it. Thank you so much for sharing this awesome recipe with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  5. Christina says

    If I make just the meringue crust a day ahead of time, and then complete the pie the next day, will the crust be just as good as if it were fresh? Or should I make the whole pie one day in advance?

  6. says

    My crust is in the oven and it is outgrowing the pie plate. LIke it is three times as big as the pie plate!!! What do I do?????

  7. Lisa says

    I just made the meringue crust, and it beat up beautifully stiff. I added 1/2 tsp of the cream of tartar after reading on the McCormick label to “add 1/4 tsp per 2 egg whites for stability in meringues and souffles.” That may have been the trick. It was stiff enough that when I put it in the pie dish I was able to use my silicone spatula to shape it so it was concave in the center, making a slight well for the filling when ready, and it maintained that shape after cooled. Thank you for sharing this recipe! It is a very yummy, light lemon pie that will be perfect for Easter tomorrow!

  8. says

    This looks so good! I am excited to try it too because it is also gluten free! Yay! I have never heard of making a crust like this. Thanks for linking with me!

  9. Maggie says

    I couldn’t wait to try this recipe and did everything like recipe said. I cooked for 45 minutes and saw it rise above the pie dish. After taking it out of oven, it partly went down but one side remained high and it never did touch the pie dish. What did I do wrong???

  10. says

    Leanne, this looks incredible! I don’t like normal pie crust, and my husband’s a lemon dessert-a-holic, so this could be the perfect treat for us. Thanks so much for sharing. Visiting today from Marvelous Mondays.

  11. Jennifer G. says

    I made this recipe for the second Easter in a row after finding it on your website last year. It was even better than I remembered it. So light and delicious. We had company over for Easter dinner and although I made a carrot cake as well, the Lemon Angel Pie was the clear favorite. I think I’ll skip the carrot cake next year and just make 2 of these. I am tempted to try a version of it using mango curd or lime instead of the lemon just for fun.

  12. says

    I made this over the weekend. Delicious! I had quite a bit of meringue left over after filling pie plate 1/2 full, as pictured. So a person could reduce the egg whites by 1 and the proportionate amount of sugar, as well, and have plenty of meringue for the crust. Also, I ended up having to use Cool Whip (or off brand) as a sub for the whipping cream. In my attempt at whipping the cream, I ended up accidentally making butter. I believe this was because my whipping cream wasn’t completely chilled??, not sure, but it was a nice addition to Easter dinner having the homemade butter.

  13. says

    This looks absolutely scrumptious! Thanks so much for sharing it at the FESTIVE FRIDAY FIESTA last week! Hope you’ll come join us again this week and share more of your goodies!! =D

  14. says

    This sounds amazing! Love the meringue crust — sounds much easier than the intimidating pavlova meringue! Definitely on my to do list since husband’s favorite pie is lemon meringue! Love the microwaved filling too. You are featured this week on Busy Monday at A Pinch of Joy! I hope you will stop by and grab a Featured Button from the Button Box at the top of the sidebar. Pinned.

  15. Sara M says

    I just made the pie and I was wondering about the filling. Crust came out great but the filling didn’t make that much for me. It barely spread across the crust. Seems like there should have been more. Do you think I did something wrong or is it supposed to be a really small layer. Thanks!

      • Sara M says

        Uggg. I’m so lame! Your comment made me re-read. Even though I read the instructions a few times, I had already decided to use pre made whipped topping (even though you said it was sweet enough, I’ve never met a dessert that I thought was too sweet!) so I read the “1/2 whipped topping” as 1/2 cup. So I’m missing some, but I’m sure it will still be good. (we’re having it tomorrow and my kids and I are so excited!) It’s been hard not to take a test bite but the lickings of everything were so good! You’re so fantastic for getting back to me so quick!

  16. Kim says

    this sounds wonderful! however I have a milk allergy. any suggestions for what I can substitute the whipping cream with? cool whip would be sweet so I’m not sure it would work.

  17. says

    Wow, my mom makes an angel pie with a whipped cream and chocolate ganache filling – it’s my absolute favorite pie, in fact, I always ask for it for my birthday ‘cake’ – going to try this version.

    ps my mom’s crust has chocolate chips and walnuts in the meringue which gives it a very interesting and delicious texture.

  18. Cecily says

    Made this tonight for a party tomorrow. Thank heavens for your pictures of the crust. I had no idea how that was supposed to look and I was a bit alarmed at how huge it got. But it’s cracking and falling beautifully right now. :) Can’t wait to try it!

  19. says

    I just made your pie. It’s chilling in the fridge right now. :) Anyway, one reason your meringue might not be getting stiff enough is you are adding the sugar at the wrong time. Sugar should be added to meringue after soft peaks. If you add it when the eggs are just foaming, even with cream of tartar they will never get beyond the soft peaks.

  20. Rachel Reynolds says

    Hi Leigh Anne,

    I’m loving your G/F recipes!! My daughter and I both found out recently we have sensitivity to gluten. You mentioned your daughter can’t drink cows milk. My daughter is also lactose intolerant (poor girls). That said! Do you have suggestions for making whipped cream without dairy?

    P.S. I can’t agree with you more on Portland. I live in Eugene =)

      • Ingi says

        I just completed this recipe using coconut cream, it is absolutely delicious! Find a good can of coconut cream, chill it overnight, remove the cream but leave the water behind. Whip it as if you would with dairy cream, in a chilled bowl, I also added a bit of vanilla sugar. You could probably use 2 cans to follow the recipe exactly. I just didn’t top it with any cream. Oh so delicious!!!!!

  21. Ellen says

    Love lemon!!!!! Was looking for a new desert for my Passover dinner. This is perfect….no flour. So excited! Your sharing time is spot on…..thx!!!!!

  22. wendy says

    Used to make this with mom when j was little. We lost the recipe and haven’t made it in years. Sooo happy I found this again. Its cooked and ready for easter dinner today! Thank you thank you thank you! Happy Easter!

  23. Julie says

    I made this on Easter and it was a big hit. Lemon is my husband’s favorite favors, this recipe is a keeper.

  24. Ali S says

    Just wanted to stop by and say “Thank You!!” for this recipe!! I made it for Easter lunch (for about 30 people) and it has become a family favorite!! My mom requested TWO for Mother’s Day and today at a family gathering I made it but used key lime instead of lemon, by request from my brother-in-law, and it was also fantastic! Thanks again! Love your blog!


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