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.

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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, Glazed Lemon 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, ½ 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 ½ 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

4.79 from 42 votes
Recipe lightly adapted from and with thanks to Your Homebased Mom
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
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, 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

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!

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

A close up of food on a table, with Lemon and Pie

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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. melodie says

    I made another version of this and never made it again because the lemon filling sogged out the crust on the bottom wasn’t crispy.Help how do I prevent this? Help?!!!!!

  2. Cynthia says

    I have now made this pie about 10 times. It always comes out perfect & everyone loves it! It has a perfect balance of sweet & tart & everyone comments about how light it is. It’s really in demand with family & friends!5 stars

  3. Caroline Murray says

    I have been making this pie for over 53 years. It was a recipe passed down from my Grandmother. It is very nice to serve after a heavy meal. I also have a recipe for the Chocolate Angel pie, It is made the same way except the middle ingredients are different chocolate and coco.

  4. Vicky says

    My mom made this dessert for us 50+ years ago. It’s called “Lemon Schaum Torte. I still have her handwritten recipe.

  5. Shanah says

    Can I use cool whip instead of whipping cream?
    I’ve used it on other recipes wondering if you have.

  6. Maria says

    Hi do you think it’s possible to make the meringue with light brown sugar and add chopped walnuts ?5 stars

    • Mary says

      I have no idea, but it’s certainly worth trying. I’d add the sugar slowly and then very gently stir in the walnuts at the very end. If you do try it, let us know how it turns out!

  7. Gail says

    Sometimes my merengue is sticky and not crispy. What am I doing wrong? Also when you assemble the pie 24 hours ahead, doesn’t that ma,e the merengue sticky and chewy from the moisture? Help me! I want to make this pie for my sons birthday this Saturday!,,,,

    • Mary says

      I haven’t run into that myself. It’s possible that the weather is affecting it if you’re climate is humid. I’ve made this a day or so in advance and the crust has never been soggy. I hope that helps!

  8. PATRICIA Dorwin says

    I have been making this pie since I found the recipe in the Ladies Home Journal in the 1950s. It is always spectacular and I won a pie baking contest with it one time.5 stars

  9. Kath M says

    Oh, Thank you for sharing this absolutely lovely pie! My husband’s grandmother, Busha, would make this pie for my birthday every year, because I love it so much! In the many years since we lost her, I have probably only made it a couple times. Such a nice reminder of her, and I think it’s time I made this pie again!
    Have a blessed day!
    Kath

  10. Nancy Duty says

    The directions say to spread the lemon mixture on the crust, however, looking at the picture of the sliced pie, it looks like there is whipped cream on the bottom, then the lemon mixture then more whipped cream. Is this right or wrong??

    • Mary says

      That bottom layer that is white is actually the meringue crust, Nancy. It does look a bit like whipped cream, doesn’t it?

    • Mary says

      I think metal will work fine. I have not tested it that way myself. You’ll likely want to reduce the baking time slightly to avoid overcooking the edges. Let me know how it turns out, Deb!

  11. Heather Sherwood says

    Amazing! Thank you! I made this last night with a few tweaks to make it dairy free and cane sugar free. I whipped coconut cream instead of dairy, and used Swerve with about 3 table spoons of coconut sugar total for the sugar replacement. Everyone loved it. Thanks! I think next time I will increase the meringue mixture. Mine did not puff as much as my friend’s, who also made your recipe with Sugar.5 stars

    • Mary Younkin says

      I’ve always used glass or ceramic pie pans, but I imagine it will work fine with a metal pan, Sandy. You might want to shorten the baking time a tiny bit, as metal pans tend to cook foods faster.

  12. Andy Olcott says

    It’s hard for me to rate this as the crust didn’t turn out well. In fact, it disintegrated. When I went to cut the pie I couldn’t get any crust. It kind of just melted away to nothing. It was totally weird. There was a rim of crust around the pie, but even that sort of bunched up and broke down when I tried to cut it.

    I made the recipe just as written. I baked the crust and it came out looking gorgeous. I waited several hours for both the lemon/yolk mixture and the crust to cool before finishing. I left the finished pie in the refrigerator for 30 hours. I put plastic wrap over it but it was not sealed tightly at all; parts of the perimeter crust was exposed.

    When reading other recipes for the same it had this to say about making the meringue for the crust:
    “In bowl of a stand mixer, whip egg whites on high speed until frothy. Sprinkle with cream of tartar and whip until whites hold a soft peak when whisk is lifted. Gradually rain in 1 cup of the sugar (2 tbsp. every 20 seconds), until whites are glossy; hold a stiff, straight peak when whisk is lifted; and no longer feel grainy between fingers, 5 to 6 minutes total.”

    I pretty much followed that except I put the tartar in with the sugar and I poured the sugar in slowly, but not as slowly as the other recipe recommended. I also didn’t wait until I couldn’t feel any grittiness. However, I ended up with stiff peaks and was easily able to form the crust in the pan.

    Now the rest of the pie was very warmly received. It was light, not too lemony and very good.

    Any ideas?

    Thanks,

    Andy Olcott3 stars

    • Andy Olcott says

      Maybe I didn’t cook it long enough? I cooked it for 50 minutes at 300 degrees. Other recipes I’ve seen say almost two hours at 250 degrees, then turn off the oven and let it cool in the oven.

      I really want this to turn out well. I want to enter it in a local pie contest in the fall. I won last year with a sack apple pie and I want to win again! I feel I’m really close with this pie but I’ve got to get the crust down.

    • Mary Younkin says

      Well, I can only speak to the method I personally have used countless times. I can’t imagine what happened to the crust. It should have remained a lovely meringue layer, as pictured above the recipe. My only advice would be to try making it again and see if you get the same results. It’s hard to guess what might have gone wrong without being in your kitchen with you, Andy.

    • Sandy says

      Recipe says it will keep nicely in the refrigerator for 2-3 days, but I experienced noticeable crust “breakdown” of the leftovers. Pie was picture-perfect when initially served after about 15 hours. of refrigeration. Perhaps 30 hours of refrigeration affected your outcome. Also I may have baked my crust a bit longer because it wasn’t lightly brown and beginning to crack at 50 minutes (hate this oven).

  13. Phylllis Dosch says

    My mother baked this exact recipe starting about 1958. And I I have continued to make and share it with the many friends who love it! Thanks for bringing it to life again.