Lemon Angel Pie

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With little more than a handful of eggs, cream, sugar, and a lemon, you have what it takes to make this amazing Lemon Angel Pie.

I can not get over how simple and how fantastic this lemon pie recipe is.

When I first saw this recipe for Lemon Angel Pie on my friend Leigh Anne’s blog years ago, I knew that I needed to make it. With a name like “Lemon Angel Pie” and those creamy cold lemony layers, this was a guaranteed win with my family.

Lemon Angel Pie Recipe and Tips for making a Meringue Pie Crust! (It's crazy easy!!) recipe at barefeetinthekitchen.com

Lemon Pie

My favorite pie for as long as I can remember has been a Lemon Meringue Pie. While that will forever hold a special place in my heart, (thanks for all the years you’ve made that one for me, Mom!)

Lemon Angel Pie? This officially and beyond a doubt trumps the classic lemon meringue pie.

I have a well-established love for lemon desserts. From the unforgettable Layered Lemon Cheesecake to Sunburst Lemon Bars, Lemon Coffee Cake, Lemon Crinkle Cookies, Creamy Lemon Fruit Dip, Homemade {5 minute!} Lemon Curd, Glazed Lemon Drop CookiesSweet and Tart Lemon Ice Cream, and Lemon Sorbet. I honestly don’t need an excuse to try another lemon dessert.

I have a long list of favorites and even more yet waiting to be tried. However, every single year, as winter turns to spring, I find myself craving lemon desserts.

There’s just something irresistible about a tart or tangy-sweet dessert. Over the past few years, Lemon Angel Pie has become one of our favorites though and I owe Leigh Anne a huge thanks for this one.

Lemon Pie Recipe

This pie may never be a beauty queen, but it is the most memorable pie I have ever made. Not one person has failed to sigh and smile as they take that first bite!

The meringue crust is simply the airiest, lightest, slightly crunchy crust you can imagine. I adore it. The layers here are lighter, fluffier, and creamier than a classic lemon meringue pie could ever hope to be.

I teased you with this pie on Instagram for weeks when we first discovered it. I keep making it because I can not get enough of it.

I have fallen in love with this crazy easy meringue crust and I already have plans for more angel pies all summer long!

Lemon Angel Pie

The meringue crust is so EASY to make, please don’t be intimidated! I even snapped a few pictures for you to illustrate it.

Basically, you whip the eggs until they are fluffy, add sugar, stir, and scoop it into the pie pan. Less than 10 minutes start to finish and you’ll have a perfect meringue crust headed into the oven.

Here are a few more lemon desserts you might like:
Luscious Lemon Poke Cake by Love From The Oven
Gooey Lemon Cake Bars by Shugary Sweets
Lemon Pudding Bars by The Baker Mama

Check out all of the Gluten-Free Dessert Recipes on this website!

Tips for making a Meringue Pie Crust! (It's crazy easy!!) recipe at barefeetinthekitchen.com

Lemon Angel Pie Recipe

  1. Crust Directions: Preheat the oven to 300°F. Place the egg whites in a mixing bowl and beat until white and fluffy, about 3 minutes. Gradually add in 1 cup of sugar and cream of tartar.
  2. Beat another minute to combine. Scoop into a buttered glass pie pan and bake for 50 minutes, until puffy, lightly browned, and beginning to crack. While the crust is baking, make the filling and let it cool.
  3. Remove from the oven and let cool completely. The crust will begin to crack and fall as it cools.
  4. Filling Directions: While the crust is in the oven, whisk together the egg yolks, 1/2 cup sugar, lemon juice, zest, and salt.
  5. Microwave for 3-4 minutes, stirring every 45 seconds. (I microwave it five times for 45 seconds each, whisking until smooth between each cooking time.) The whole process takes about 5 minutes. Let cool.
  6. When both the crust and the lemon filling have cooled, whip the cream into peaks and whisk 1/2 the whipped cream into the lemon mixture.
  7. Spoon the lemon mixture over the crust and spread with a spatula. Scoop dollops of the remaining whipped cream over the lemon filling and smooth with a spatula.
  8. Refrigerate 12-24 hours before serving. The pie will keep nicely in the refrigerator for 2-3 days.

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Lemon Angel Pie

4.71 from 24 votes
Recipe lightly adapted from and with thanks to Your Homebased Mom
Pin Print Review
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 8 -10 servings

Ingredients 

  • 4 eggs separated
  • 1 1/2 cups sugar divided
  • 1/4 teaspoon cream of tartar
  • 1/4 cup lemon juice about 1 large lemon worth
  • 1 tablespoon finely grated and chopped lemon zest about 1 large lemon worth
  • 1/4 teaspoon kosher salt
  • 2 cups heavy whipping cream

Instructions

  • Crust directions:
  • Preheat the oven to 300°F. Place the egg whites in a mixing bowl and beat until white and fluffy, about 3 minutes. Gradually add in 1 cup of sugar and cream of tartar. Beat another minute to combine. Scoop into a buttered glass pie pan and bake for 50 minutes, until puffy, lightly browned, and beginning to crack. While the crust is baking, make the filling and let it cool.
  • Remove from the oven and let cool completely. The crust will begin to crack and fall as it cools.
  • Filling directions:
  • While the crust is in the oven, whisk together the egg yolks, 1/2 cup sugar, lemon juice, zest, and salt. Microwave for 3-4 minutes, stirring every 45 seconds. (I microwave it five times for 45 seconds each, whisking until smooth between each cooking time.) The whole process takes about 5 minutes. Let cool.
  • When both the crust and the lemon filling have cooled, whip the cream into peaks and whisk 1/2 the whipped cream into the lemon mixture. Spoon the lemon mixture over the crust and spread with a spatula. Scoop dollops of the remaining whipped cream over the lemon filling and smooth with a spatula.
  • Refrigerate 12-24 hours before serving. The pie will keep nicely in the refrigerator for 2-3 days. Enjoy!

Notes

Pay attention to the times listed below when you are preparing to make this recipe. You’ll want to make this pie the day before you plan to serve it. If for some reason, your egg white mixture does not whip to soft peaks, the crust will still work! Just pour the mixture into the buttered pan. It might not be quite as fluffy, but it’s every bit as tasty. (This happened to me once when I added the sugar a little earlier than I should have.)

Nutrition

Calories: 383kcal · Carbohydrates: 39g · Protein: 4g · Fat: 24g · Saturated Fat: 14g · Cholesterol: 163mg · Sodium: 127mg · Potassium: 98mg · Sugar: 37g · Vitamin A: 995IU · Vitamin C: 3.3mg · Calcium: 51mg · Iron: 0.4mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 4/28/16 – recipe notes updated 10/5/20}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Loretta Machado says

    I have been making this pie for years using My T Fine lemon pie filling until I got Cancer. Now I read every label & no longer use the filling. I have tried 3 times to make this from scratch. I do not have a microwave & will not use one anyway. Everything I buy has to be organic. Cooking the lemon filling on the stove with a double boiler as stated in the recipe I have been using. The filling never sets! I love this pie! It’s very upsetting. Do you have any advice? I got my recipe from a magazine about 15 years ago. It’s called “Indiana Lemon Angel Pie.”
    Thanks, Loretta

    • Debbie Pfaff says

      Loretta, do you have a pressure cooker, like the Instant Pot? Lemon curd for lemon meringe pie is so easy to make in it. Rootitoot.com has a recipe for a thicker lemon curd that is amazing and I’m sure it would work very well for this pie.5 stars

  2. CHeslop says

    This is a wonderful dessert and quickly becoming my favorite! I have a deep dish pie plate and use 5eggs. It gives me a little more custard and meringue. I also use the juice and zest from 2 whole lemons- I love lemon! Thanks!5 stars

  3. Katie says

    If you put the whip cream on the day before, does it get that dry layer/crust on top? Is it better to assemble everything but the whip cream until serving?

    • Mary Younkin says

      It actually works quite well exactly as written. I had the same doubt the first time I made it, Katie. The whipped cream works into the layers and sets up nicely with everything else.

  4. Gloria says

    I see in the picture there are actually three separate layers, but the recipe only calls for two layers what is that layer on the very bottom ??? Is it the crust?.
    Thanks

    • Mary Younkin says

      That’s where the meringue browns against the bottom of the pan. It’s actually the same meringue (white layer on the bottom). It’s a meringue layer “crust” on the bottom, lemon layer on top. Then topped with whipped cream at the end.

  5. Gloria Plaisted says

    I love this recipe. My husband loves extra crust. So I make an additional crust and sprinkle on top. More the better:):)5 stars