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

Enjoy!

Leigh Anne

leighanneblog-3170

You can also visit me on Facebook, Pinterest, Twitter or Instagram.

Lemon Angel Pie

Ingredients

  • 4 eggs, separated
  • 1 C sugar
  • 1/4 tsp. cream of tartar
  • 1/2 C sugar
  • 3 Tbsp. lemon juice
  • 1 Tbsp. grated lemon rind
  • 1/4 tsp. salt
  • 2 cups whipping cream.

Instructions

  • Beat egg whites until foamy.
  • Add in sugar gradually and cream of tartar.
  • Beat until stiff but not dry (it's o.k if this doesn't happen)
  • Pour into a butter glass pie dish
  • Bake meringue crust at 300 degrees for 45-60 minutes.
  • Cool.
  • Filling
  • Take 4 egg yolks and beat slightly.
  • Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt.
  • Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.
  • Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture.
  • 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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Comments

  1. Logan says

    Mom, I finally found your only flaw. You don’t know how old I am. I am 23 and will be turning 24 next month.

    • Gretchen says

      Just tried this and wanted to tell you I got the white to stiff. The trick was from my grandma years ago. Just put your mixing bowl in the freezer for 3 minutes! Works every time! Thanks again it is wonderful! Gretchen.

  2. Sandy says

    Leigh Anne

    This recipe looks great and I want to try making it for Easter. I have a question though–do you not put any sugar or flavoring in the whip cream that you use as a topping?

  3. says

    Thanks so much for the recipe-I lost it in fire I had in my house- My old fiances mom made this for us 45 yrs ago!! I used to model and it was the only fattening thing I would eat-and then I had seconds and thirds-THEY KNEW it was my favorite-My daughter told me about your sight last week and I have been really enjoying it and trying the recipes and basking in lots of memories that resurfaced – Keep up the good work!! We adore you!!

  4. Robyn says

    Ah…sounds heavenly, yet another recipe to print and add to the list! My husband doesn’t like whipped cream and not much of a lemon fan, but I am..so making it for company is great as we can have another flavor of pie or ice cream for him.

      • says

        Oh no! Well.. not “oh, no!” but… “Thank GOD” and then a whole lot of patience. Do they think your kid is a celiac? If so… you’ll find that it’s genetic… ugh.

        Best advice: look for things that are naturally gluten free because they always taste good. Then… email me and I’ll send you a whole bunch of good products/flour blends, etc.

        • says

          Thanks so much. She has been having all kinds of stomach issues, has had the upper GI, radio active testing for Gallbladder, etc. and all come back normal. We are headed to a naturopath in a few weeks and hopefully he will help. He really helped a son of mine several years ago when there was a lot of food allergies involved. The tests she has had say she isn’t celiac but I know those aren’t always accurate. We may just try taking her off gluten to see if it helps. I’ll keep in touch – would love some ideas and recipes!!

  5. Ashley in pdx says

    HI
    This is great! I need a gluten free recipe myself! I don’t know who Delta Whiskey is- but she mentioned some gluten free flour combos and recipes for cooking. I’m really looking for some baking options- I’m not sure if there is an easy way to get those passed along by chance? I’d really appreciate it. I don’t have Celiac disease- I have Crohn’s disease- and I’m sensitive to gluten, dairy, and some other things. ( I can do dairy in small, infrequent instances)- It will be worth it for this recipe!
    Thanks!

  6. Lisa says

    I’m trying this recipe for our Easter dinner tomorrow. It’s always a scary idea to try a recipe for the first time when dining with others. I’m sure, though that it will be delicious. Thanks for the recipe!

  7. Jennifer G. says

    I decided late last night to make this for Easter dessert. I also made the strawberry spinach salad from this blog. It was very easy to make and I loved that the pie was a make ahead item. Very light and airy, loved the crunch of the meringue crust. One of our guests who doesn’t like lemon desserts decided he would have a piece after he saw it. Delicious! I know I will be making this again.

  8. naila says

    This dessert looks absolute yum and economical too. its not time consuming also to prepare. Could u plz tell me what sugar did u use. the normal fine granulated one or castor sugar. Thanx for sharing the recipe. uv got an amazing blog too and im sure and am excited to learn a lot from u.

  9. says

    Hello fellow Etsyan…

    This looks luscious…I like the idea of meringue on the bottom instead of a pie crust – bet it adds a nice crunch like a macaron cookie. I was going to make banana bread today but found this instead – your picture made me salivate…

    thanks…

  10. says

    Oh. My. Goodness.
    My husband is going to go off his nut when I make him this!
    I’ve never seen anything like this (not here in NZ anyway) and that first photo with it half eaten on the plate is making me positively salivate!
    Off to Mum’s house to raid the lemon tree now…

  11. Ann says

    Leigh Anne, I finally made this dessert for Thanksgiving. It was truly divine! This baby is a keeper. Thank you for sharing.

  12. Leslie says

    My Scottish Great Grandmother used to make this for birthdays and Christmas. When she passed away in the early 70’s, the recipe went with her. Our whole family loves this but because it is so rich we renamed it “Pie From Hell”. Sinfully delicious! We used to put cream of tarter in the crust meringue to make it stiffen.
    Can’t wait to try it!

  13. Rosannadana says

    Someone shared this recipe at our local Coffee shop. I googled it to make sure it didn’t need cornstarch to thicken it. Also appreciated the plain whipped cream without additional sugar….am planning to make it tomorrow for Easter Sunday dinner.

  14. Ringer says

    My girlfriend saw this recipe on pinterest and wanted to have it for her birthday. The only problem was she didn’t have anyone to make it for her since she moved from Seattle to BatonRouge. She is not much of a baker LOL so she wasn’t going to do it herself. I was able to visit a few weeks before her bday and we made it together (ok, I made it for her). OMG!!!!! We LOVED it! Thank you for posting the recipe!!! I am even making it for the Easter brunch I go to every year, and taking two!
    Just wanted to say Thanks again!

  15. Maria in NJ says

    Leigh Ann I have a question about this pie, I made it and it was very good, loved the filling and the topping, wonderful, but I have a question about the meringue crust??? OK, so when you whip your egg white and put the sugar in, after you butter your pie plate do you just dump it into the pie plate and level it off or do you make it like crust and go up the sides and make in indention? (gosh I hope I am making sense here)…next time you make it could you post a picture of how your meringue looks in the pie dish B4 baking it? Also I got my egg whites to stiffen up too, I am wondering if less sugar could be used, the crust was very sweet and was wondering if less than a cup of sugar could be added?
    ps…congrats on your son’s engagement!

    • says

      Since I never seem to be able to get my meringue too stiff I put it into the pie dish and try to push it up along the sides but it usually slides back down. It still puffs up while it bakes and the edges form – the center falls and then the shape is formed. I have never cut down on the amount of sugar but I am sure you could experiment with it. I love the sweetness and lightness of this dessert.

  16. Billie Jo says

    I found this on Pinterest and immediately thought of my hubby who LOVES lemon cream pie. I love that this is different than anything we’ve tried before.

    I think I will also try to make this dairy/sugar free. We have a friend that can’t have can sugar, dairy or wheat…so I’m going to try honey and coconut cream. Fingers crossed!

  17. says

    I am thinking to maybe put a little sugar in the whipping cream that goes on top. Just in case anyone eats it without some of the filling with it. Seems like it would taste bland without. Is that going to make it too sweet? Just never seen it done without sugar…

  18. says

    Hi Leigh Anne,
    This looks delicious! I want to make it tonight and I want to just clarify that I add the whipped cream tonight and keep it all in the fridge overnight? I usually don’t add any whipped topping until I serve so I want to just make sure I understand correctly since this is make a day ahead. Thanks for the recipe.

  19. says

    WOW…that looks amazing! I have avoided meringue most of my life because of my family’s pavlova (they’re all British), but this I could definitely eat :) You make the most amazing pies Leigh Anne, I am so glad I found your blog!

  20. says

    Wow this Lemon Angel Pie looks very “Yummy” Im going to have a go at making it for Easter as the family get together and have a meal! Thanks for the post!

  21. says

    Hi! You were the link before me on the Handmade Tuesday link party! I just wanted to stop by to say hi! You are so talented! If I made this there is no chance it would turn out like this! Congrats on another successful pie!

    Cheers,
    Julia
    It’s Always Ruetten

  22. Leslie says

    This looks amazing. I am a huge fan of lemon desserts!

    Thanks for sharing your favorite post at Raising Imperfection! We feature our favorites on Friday, make sure to come back and check.
    Leslie

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