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–+ servings
A slice of lemon dessert with a creamy layer and crumbly crust on a white plate.
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Classic Lemon Angel Pie Recipe

Bright, creamy lemon filling nestled inside a crisp, cloud-like meringue crust, this lemon angel pie is the kind of from-scratch dessert that looks impressive and tastes even better than it looks. It is lighter than a traditional pie but every bit as satisfying, and it brings something genuinely special to holiday tables, birthdays, or any meal worth celebrating.
Prep Time25 minutes
Cook Time1 hour
Chill Time4 hours
Total Time5 hours 25 minutes
Course: Desserts
Cuisine: American
Keyword: lemon angel pie
Servings: 8 slices
Calories: 393kcal
Author: Jessica Haggard

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
US Customary - Metric

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.
    A stainless steel bowl filled with stiff, glossy whipped egg whites on a white marble surface.
  • Spread the mixture into the prepared pan and gently push it up the sides to form the crust.
    A glass dish filled with a smooth layer of white whipped topping, viewed from above on a light marble surface.
  • Bake for 1 hour. When it’s done, transfer the crust straight to the refrigerator and let cool completely.
    A round, cracked meringue shell sits on a white marble surface.
  • 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 and come back to it once it's chilled.
    A glass saucepan filled with melted butter sits on a white and beige striped towel over a marble surface.
  • In a clean bowl, whip the cream with sugar using an electric mixer until soft peaks form. Set this aside in the frige and use to assemble later.
    A metal mixing bowl filled with whipped cream on a white marble surface.
  • 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.
    A pie with a smooth, white meringue topping in a glass pie dish, photographed from above on a light marble surface.
  • Refrigerate the assembled pie for at least 2 hours to continue to firm up before serving.
    A fork cutting into a slice of angle pie with a white creamy topping and a yellow filling on a white plate.

Video

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 you want to serve, since meringue crusts can soften over time.
Use room-temperature egg whites so they whip faster and reach better volume.
Serve: The meringue crust is at its best within the first 24 hours. This is a nice make-ahead dessert, but should be assembled and served on the same day.
Store: Keep in the fridge loosely covered with plastic wrap or foil, for up to 3 days. Freezing isn’t recommended, so if you need to prep ahead, make the crust and filling separately and assemble just before serving.

Nutrition

Calories: 393kcal | Carbohydrates: 42g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Sodium: 47mg | Fiber: 0.02g | Net Carbohydrates: 42g
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