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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

This lemon angel pie pairs creamy lemon layers with a crisp meringue crust for a bright and refreshing dessert. It works well for family dinners, birthdays, or holiday gatherings. Whether you’re hosting or making something special for the weekend, this lemon angel pie is an easy choice.
Prep Time25 minutes
Cook Time1 hour
Chill Time2 hours
Total Time3 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.
  • 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.
Seve: It pairs well with coffee, tea, strawberry lemonade, or a little berry compote.
Store: Keep in the fridge loosely covered with plastic wrap or foil, for up to 3 days, though the meringue crust is at its best within the first 24 hours. 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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