Light and Fluff Lemon Angel Pie Recipe
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Lemon angel pie might look fancy at first glance, yet it’s much simpler once you start to make it. The layers come together easily, and the end result is bright, soft, and easy to enjoy. Its light texture and citrus flavor make it a great choice for holidays or any special meal.
I first learned about this pie from my Aunt Margaret. She loved bringing desserts to family gatherings, and this was the one she made most often. It always disappeared quickly, and everyone hoped she would bring it again.
Homemade pies have a character you don’t usually get from anything store-bought. That’s true for cozy dishes like cheesy meat pie, shepherd’s pie, and everyone’s favorite – cheeseburger pie. Making lemon angel pie at home brings out its brightness and soft texture in a way that makes each slice feel extra special.
How to Make Lemon Angel Pie
With around 25 minutes of prep and a small list of ingredients, lemon angel pie is easier than it looks. The meringue crust bakes up light, the lemon filling comes together quickly, and a good chill helps it set into a lovely dessert.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the meringue crust:
- Eggs: Separate the eggs. The whites form the base of the crust, and the yolks will be saved for the filling.
- Cream of tartar: Helps the egg whites whip up with more stability so the crust keeps its shape.
- Granulated sugar: White sugar is best, but a keto sweetener like erythritol can be used if preferred. Make sure to use finely powdered erythritol for the best results. The texture may not be as crisp, but still delightful.
- Butter: Used to grease the pan.
For the lemon filling:
- Egg yolks
- Granulated sugar
- Lemon juice: Fresh lemon juice brings the bright citrus flavor that defines this pie.
For the whipped cream topping:
- Heavy whipping cream: Whips into a soft topping that adds a smooth, airy finish to the pie.
- Granulated sugar
Step-By-Step Instructions
This lemon angel pie is easy to put together, even if you don’t make pies often. The steps are simple, and once everything is assembled, the pie just needs time to chill. Make sure it has time to fully chill so the slices come out neat and clean.
Step 1: Make the meringue crust
Heat the oven to 275 F and lightly butter a 9-inch pie pan.
In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Add the sugar gradually, one tablespoon at a time, beating well after each addition. Keep mixing until the meringue is stiff and glossy.
Spread the mixture into the prepared pan and gently push it up the sides to form the crust.
Step 2: Bake
Bake for 1 hour. When it’s done, transfer the crust straight to the refrigerator so it can cool completely.
Step 3: Prep the filling
While the crust bakes, make the filling. In a double boiler, beat the egg yolks until thick. Slowly add the sugar while continuing to mix, then stir in the lemon juice. Cook the mixture over low heat, whisking constantly, until it thickens. Cover and place it in the fridge to chill.
Step 4: Whip up the topping
In a clean bowl, whip the cream with sugar using an electric mixer until soft peaks form.
Step 5: Assemble
Once everything is cold, start assembling. Spread half the whipped cream over the cooled meringue crust, add the lemon filling, and top with the rest of the whipped cream.
Step 6: Chill
Refrigerate the assembled pie for at least 2 hours so it can firm up before serving.
Substitutions
- Cream of tartar: If you don’t have cream of tartar, use ½ teaspoon of lemon juice or white vinegar for every ¼ teaspoon of cream of tartar needed.
- Lemon juice: Bottled lemon juice works.
Expert Tips
- Chill your tools: Place your mixing bowl and beaters in the fridge before whipping the cream. Cold tools help the cream thicken more easily.
- Serve it the same day: Meringue crusts can soften as they sit. For the best texture, assemble and serve the pie on the same day.
- Use room temperature eggs: Egg whites whip faster and reach better volume when they aren’t cold, which helps the meringue hold its shape.
- Add a small flavor boost: A bit of lemon zest or a splash of vanilla in the whipped cream adds an extra layer of flavor.
- Add the sugar slowly: Mix in the sugar a tablespoon at a time to keep the meringue glossy and stable. Give the filling a quick taste as you go. Depending on how tart your lemons are, you might want a little extra sugar.
How to Store This Recipe
Store your lemon angel pie in the refrigerator and cover it loosely with plastic wrap or foil to keep the whipped cream protected. It will stay fresh for up to 3 days, though the meringue crust has the best texture within the first 24 hours.
Freezing is not recommended because both the meringue and filling can lose their structure once thawed. If you want to make parts of the recipe ahead, bake the crust and prepare the filling separately, then assemble the pie just before serving for the best results.
How to Serve Lemon Angel Pie
Serve cold for the best texture. A sharp, clean knife will give you tidy slices, so wipe it between cuts as you go.
It works well for warm-weather gatherings and looks great on a spring or summer table next to options like vanilla cupcakes and carrot cake. In my family, it’s a staple at Christmas because my Grandpa loves having something bright and citrusy during the holidays.
It’s also a nice pick for birthdays, Easter brunch, or baby showers when you want something sweet without feeling too heavy. Pair each slice with hot coffee or tea, strawberry lemonade, or a spoonful of berry compote to round it out.
More Easy Desserts To Try
- Creme brulee
- Crustless cheesecake
- Poached pear dessert
- Protein pudding
- White chocolate raspberry mousse
Classic Lemon Angel Pie Recipe
Ingredients
For the Meringue Crust:
- 4 egg whites reserve yolks for filling
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 portion butter for greasing the pan
For the Lemon Filling:
- 4 egg yolks
- ⅓ cup granulated sugar
- 4 tablespoons lemon juice fresh
For the Whipped Cream Topping:
- 1 pint heavy whipping cream
- ¼ cup granulated sugar
Instructions
- Heat the oven to 275 °F and lightly butter a 9-inch pie pan.
- In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Add the sugar gradually, one tablespoon at a time, beating well after each addition. Keep mixing until the meringue is stiff and glossy.
- Spread the mixture into the prepared pan and gently push it up the sides to form the crust.
- Bake for 1 hour. When it’s done, transfer the crust straight to the refrigerator so it can cool completely.
- While the crust bakes, make the filling. In a double boiler, beat the egg yolks until thick. Slowly add the sugar while continuing to mix, then stir in the lemon juice. Cook the mixture over low heat, whisking constantly, until it thickens. Cover and place it in the fridge to chill.
- In a clean bowl, whip the cream with sugar using an electric mixer until soft peaks form.
- Once everything is cold, start assembling. Spread half the whipped cream over the cooled meringue crust, add the lemon filling, and top with the rest of the whipped cream.
- Refrigerate the assembled pie for at least 2 hours so it can firm up before serving.
Notes
- Chill your mixing bowl and beaters before whipping the cream. Cold tools help it thicken more easily.
- Assemble and serve the pie the same day, since meringue crusts can soften over time.
- Use room-temperature egg whites so they whip faster and reach better volume.
- Add a little lemon zest or a splash of vanilla to the whipped cream for extra flavor.
- Add the sugar a tablespoon at a time to keep the meringue glossy and stable. Taste as you go, since you may want a little more sugar depending on how tart the lemons are.
Nutrition & Macros
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