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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.
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!
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.
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.
- Spread meringue along the bottom and the sides of the 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.
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.
- 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.
- 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.
- 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.
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!
Check out these other delicious desserts:
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Lemon Angel Pie
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 1 cup 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:
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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!!!!!
Mary says
Our family has been enjoying this pie for Passover for four generations! It was my grandmother’s recipe. She didn’t mix the whipped cream with the lemon curd, but same general idea. I’m going to try this one for our family’s seder this year.
Leigh Anne says
Mary, It’s a keeper, that’s for sure!
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 =)
Leigh Anne says
Rachel, So glad the recipes have been helpful. I haven’t found a good whipped cream without dairy – I need to work on that!
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!!!!!
Leigh Anne says
Thanks so much for sharing this versioN! My daughter who is dairy free will love it!!!
micki @addhousewife 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.
Jessica Fisher says
Yep. I was going to say the same thing. Add the sugar gradually after you get the whites stiff. It might not matter for this pie but if you want to put meringue on top, that technique should help. Can’t wait to try this!
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!
Leigh Anne says
Cecily – it does puff up a lot!! But sounds like it is doing just what it is suppose to. Hope you enjoy it! One of my all time favorites.
Liz Vick 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.
Leigh Anne says
This sounds amazing – would you share the recipe?