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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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Deanna 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…
Leigh Anne says
I have never found it to be a problem that there was no sugar in the whipping cream. The rest of the pie is plenty sweet so the unsweetened whipping cream is a nice balance.
Deanna says
Wow! You’re quick. Just in time too. 🙂
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!
Leigh Anne says
Would love to know how your dairy/sugar free version turns out as my daughter is dairy and wheat free!!
Please let me know.
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!
Leigh Anne 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.
Bonnie Tucker says
I love anything with lemon. I can’t wait to try this but it will have to wait until after Easter.
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!
Leigh Anne says
So glad you liked it. I’m making it this afternoon. I think it is my all time favorite dessert.