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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Pie / Lemon Angel Pie

Lemon Angel Pie

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By: Leigh Anne WilkesPosted: 4/07/20Updated: 7/19/22

This post may contain affiliate links. Please see disclosure policy here.

Lemon Angel Pie with meringue crust is a little taste of heaven that has been our family favorite for almost 40 years. A lovely, light lemon filling on a meringue crust that is perfect for Easter or any time.

I also have a small batch version of this recipe, the perfect amount for two people.  Find it here.

slice of lemon angel pie

Why You’ll Love This Recipe!

Lemon Angel Pie is an all time favorite at our house, hands down my favorite dessert ever!!  The combination of light lemon filling and meringue crust is unbeatable.  And it has definitely stood the test of time, we have been enjoying this recipe for almost 40 years!

I first had Lemon Angel Pie when my oldest  boy was only 4 years old and he now has a little boy of his own!  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. I’ve been making it ever since.

overhead shot of lemon pie

Gluten Free Dessert Recipe

It is also is naturally gluten free since there is no flour in it and it is perfect for any gluten free family or friends.  Hope you enjoy it as much as we do.

Ingredients Needed

  • Sugar. Granulated sugar
  • Eggs. Separate the eggs when they are chilled and then allow to come to room temperature.
  • Cream of Tartar. This acts as a stabilizer in your meringue
  • Lemons. You will use the juice and the zest.
  • Salt
  • Whipping Cream. I prefer heavy cream.
adding sugar to egg whites

How to Make Meringue Crust

  • Use a clean and chilled bowl.
  • Separate eggs. Be sure there is no egg yolk in your egg whites. Use room temperature egg whites.
  • Beat egg whites until foamy.
  • Gradually add in sugar and cream of tartar.
  • Beat until glossy and holds a stiff peak.
  • Butter a 9 inch pie plate. I have made this pie many times when the egg whites didn’t get stiff and it looks more like thick white soup.  That’s o.k.!  Just pour it into the pan and it will be fine, I promise.
meringue crust in pie dish
  • Spread meringue along the bottom and the sides of the pie dish.
meringue in pie dish
  • Bake at 300 degrees F. for 45-60 minutes or until crust is dry looking. The crust will  puff up as it cooks.  As soon as you remove it from the oven it will begin to crack and fall.  That is what it is suppose to do, making the perfect space for all the lovely lemon filling.
  • Allow crust to cool while you make the filling.
cracked meringue crust

How To Make Lemon Angel Pie

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. Make sure the container is big enough as the mixture will expand as it cooks.
  • Cook the mixture until thickened in microwave for 4 minutes (stir every 30 seconds)  and allow to cool.  You can also cook the mixture on the stove top. Stir constantly until thickened.
lemon curd in bowl
  • Allow lemon curd to cool and come to room temperature.  Place in the refrigerator to speed cooling if desired.
  • Whip 2 cups of whipping cream until it form a soft peak in a stand mixer with the whisk attachment.
  • Combine HALF of the whipped cream with the cooled lemon mixture and fold to combine.
whipped cream filling
  • Fill meringue crust with lemon curd and whipped cream mixture.
  • Top pie with remaining whipped cream.  No need to sweeten the whipped cream as the pie is very sweet.
side view of lemon pie
  • Refrigerate pie overnight, the meringue pie shell will soften making it easier to cut.

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

slice of lemon pie

Frequently Asked Questions

How far ahead can I make lemon angel pie?

This dessert needs to be made a day ahead of time so it has time to sit in the refrigerator overnight. I don’t recommend making it more than one day ahead as the meringue softens the longer it sits.

What if my egg whites don’t stiffen up?

Your weather will effect how well your egg whites stiffen and I have made this dessert many times when they don’t stiffen up and it looks more like thick white soup.  That’s o.k.!  Just pour it into the pan and it will be fine, I promise.

My meringue crust cracks as it cools!

Yes, it is suppose to do that – don’t worry!

slice of lemon angel pie

Check out these other delicious desserts:

  • Angel Sugar Cookies
  • Strawberry Cream Cake
  • Lemon Meringue Ice Cream
  • Raspberry Cream Meringue Pie
  • Chocolate Angel Pie

Be sure and follow me over on You Tube for weekly cooking demos.

4.79 from 41 votes

Lemon Angel Pie

Recipe From: Leigh Anne Wilkes
 Lemon Angel Pie with meringue crust is a little taste of heaven!
serves: 12 people
Prep:20 minutes
Cook:1 hour
0 minutes
Total:1 hour 20 minutes
Rate Recipe

Ingredients

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

Instructions

  • Beat egg whites until white and fluffy.
  • 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 buttered 9″ deep dish glass pie dish and press up against the sides
  • 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.

Tips & Notes:

Your weather will effect how well your egg whites stiffen and I have made this dessert many times when they don’t stiffen up and it looks more like thick white soup.  That’s o.k.!  Just pour it into the pan and it will be fine, I promise.
Don’t worry if your meringue crust starts to crack as it cools – it is suppose to do that!

Recommended Products

Pie Plate (9in)
Microplane
Juicer

Nutrition Facts:

Calories: 256kcal (13%) Carbohydrates: 27g (9%) Protein: 3g (6%) Fat: 16g (25%) Saturated Fat: 10g (63%) Cholesterol: 109mg (36%) Sodium: 76mg (3%) Potassium: 71mg (2%) Sugar: 25g (28%) Vitamin A: 662IU (13%) Vitamin C: 2mg (2%) Calcium: 34mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
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Originally posted in March 2013

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  1. Melodie Mills says

    Posted on 2/26 at 11:20 pm

    I have only made this once using a different recipe but as it sat the crust became soft.Does your crust stay crisp?What about after you refrigerate it?

    Reply
    • Leigh Anne Wilkes says

      Posted on 2/27 at 6:58 am

      The nature of meringue is to be crispy on the outside and soft on the inside. The meringue will soften up the longer it sits in the refrigerator. This pie is best served the day after making it. It will last a day or so after in the fridge but the meringue crust will begin to soften.

      Reply
  2. Carolyne Banford says

    Posted on 1/28 at 3:25 am

    I made your chocolate version as my son in law doesn’t like lemon (I don’t understand that!), and I have to tell you, it was a hit! He said he also doesn’t like meringue but really liked it as a pie crust. It was the best thing I’ve put in my mouth lately.

    Reply
  3. Tia says

    Posted on 11/23 at 3:41 pm

    Just delicious!

    Reply
  4. bjgates says

    Posted on 7/16 at 5:56 pm

    when i was 8 my sister in law made a lemon angel pie for my birthday until this day 44 years later it remains to be my favorite dessert! I love this recipe but am noot fond of using a microwave for anything but heating stuff up so i used a cooked lemon curd but followed your process. IT WAS AWESOME AWESOME AWESOME!!!

    Reply
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