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 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, Glazed Lemon Cookies, Creamy Lemon Fruit Dip, Homemade {5 minute!} Lemon Curd, Glazed Lemon Drop Cookies, Sweet 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!
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!
Lemon Angel Pie Recipe
- 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, ½ 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 ½ 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.
Lemon Angel Pie
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, ½ 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 ½ 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
Nutrition
{originally published 4/28/16 – recipe notes updated 10/5/20}
Miles says
.. pie … will … never … be … the … same.
Mary says
I can NOT believe you actually signed in and left a comment, Miles! I am so happy that you loved the pie as much as we do. Just don't blame me in a few weeks when you and Cristina have made the pie 17 times. Love you!
Cookbook Queen says
Oh my gosh, this looks like a dream. Perfect Summer pie!
hobby baker says
Wow, I absolutely adore lemon chiffon pie because it's easier than lemon meringue, and this is like a another deconstructed version. Must try! Lemon trumps chocolate for me. 😀
Goodies Gone Gluten Free says
Hey Mary, I just want to make sure I do this right before I attempt to make it. I kept reading and rereading your directions for assembling the pie, because your picture looks like you put a layer of whipped cream on the crust, then a layer of lemon and topped it with a thick layer of more whipped cream. But your directions say to put the lemon layer on the crust and then top it with whipped cream. I want to do it just like Mary! lol
Mary says
That bottom layer in the picture IS the meringue crust. It softens a little with the lemon layer spread over it and turns out thick and fluffy with just a little crunch on the bottom. It's the craziest pie ever, but I promise it works as written. I hope you love it every bit as much as we do!
Goodies Gone Gluten Free says
Ok. Thanks. I will make it as written! Can't wait to try it!
Unknown says
I made a sugar free version of this using Truvia Baking Blend….it was to die for! SOOOO yummy, thank you!
Bianca says
Do you think you could freeze the pie (in slices) without ruining the texture too much?
Mary says
I haven't tried it myself, but I honestly don't think the meringue and whipped cream layers will hold up to being frozen. It's worth a try with a leftover slice, (I'll probably try that next time, just to check for myself.) but I wouldn't freezer very many slices with hopes of enjoying them later.
MARICELA IBAGON HERRAN says
no se como abrir la receta
Freida Hayes says
This looks delicious!! I can not wait to try it!!
Miriam Spann says
In the pictures, it appears to have a layer of the whipped cream on the bottom next to the crust, then the lemon filling and topped with more whipped cream. Is this in fact true?
Mary says
The white layer at the bottom is actually the meringue crust. It’s the craziest pie crust ever, but we LOVE it.
Rebecca says
Do you sweeten the whipped cream?
Leslie Rehlaender says
I always sweeten the top layer of whipped cream “to taste”. When I have made it.
Michelle says
Never have, it’s got plenty of sweetness in the crust
Dianna says
Absolutely… add 1/4 to 1/3 cup powdered sugar and 1 tsp. vanilla to each 1 cup of heavy whipping cream before you start to whip it until it will stand up in peaks (you want it stiff but not overwhipped to butter!).
lori says
Could you use a lemon curd for the filling and if so, how much would you need?
Cynthia says
Just made this pie. It looks fabulous & I can’t wait until it’s cool enough to taste!
Michelle says
I have made this pie over 100 times maybe more ( I worked at a small cafe’ & we made all the desserts, this was by far our most popular pie) I’m making it tonight and I wish I could show u a picture of my meringue it has never been so perfect. I too have had it not form the peaks but you’re right that it still tastes as good even without the soft peaks.
Vicky says
Could you use cool whip instead of making your own whipped cream?
Chelsea says
I tried to explain this pie to my husband and he insisted I was explaining normal lemon meringue…. I can’t wait to show him this! I hope to make this one day….but I’m not great in the kitchen! Haha. Thanks for sharing this recipe!
Cora says
My husband loves lemon meringue pie but is now diabetic. I want to find a pie “crust” he can have. I would like to try truvia in place of the sugar. Suggestions?
jess says
Hey! I tried this recipe and loved it!! what other fillings would you reccommend with this crust?
Mary says
I’ve made a butterscotch version, a chocolate cream, and a whipped cherry mousse. I have them on my list to make and photograph for the blog. I’m so glad you liked this pie!
Dianna says
Can you post the recipes for the other varieties??? You didn’t ever say what size pie pan?
Kim says
Hi Mary
Could you suggest a alternative method of cooking the lemon filling other than the microwave ?
Thanks
Mary says
Here’s a stovetop lemon curd recipe: https://barefeetinthekitchen.com/lemon-curd-and-coconut-thumbprint/ Enjoy!