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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 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 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, 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.
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/28/16 – recipe notes updated 10/5/20}
I made this once before.How do you keep the crust from getting soggy?
It shouldn’t get soggy, Melodie. It does soften with the cream filling, but it’s supposed to do that.
What size pie pan do you use for this pie?
This is a super adaptable pie recipe and will work in any size pie pan, Bill. The thickness will vary depending on the pan you choose to use. I’ve made this in both 9 and 10-inch pans.
How would you prepare the filling if you don’t have a microwave?
You can make the filling on the stovetop. Whisk constantly while it is coming together, Becky.
In my experience, whipped cream turns into gunk after a few hours unless stabilized. Isn’t that a problem in this recipe?
I’m guessing that the lemon mixture helps with this, Fabio. For whatever reason, this works beautifully and it stays nice in the fridge for a few days too.
My mom made basically this exact same pie growing up, but she called it Heavenly Pie. =) I am making it for the first time today for Easter tomorrow. And I totally agree….this is the best and my favorite pie ever. Hugs to you and your Lemon Angel Pie.
Awe, what a great memory, Caroline! I’m so happy that you love the pie too.
Love to make this pie, it looks incredible! Is there any way to reduce the sugar or to use a sugar substitute? My mom loves lemon pie but she’s a diabetic, so a little less sugar would be good as a special treat.
Thanks!
I’m glad you like the pie, Libby. I haven’t tried this with reduced sugar.
This is a family favorite!!! Thank you for sharing!!
I’m thrilled you love it too, Jolene!
My family has enjoyed this pie since the 1960’s. A staple at Thanksgiving, Christmas and Easter.
I’m so happy to hear it’s a tradition for you as well, Mary.
I doubled the amount of filling as I found it too shallow in the lemon department! Also added some sugar, vanilla and a pinch of salt to the whipped cream and ooh la la, folks were raving!! Excellent recipe, just like we used to have in Portland at Lipmann and Wolfe:-)
I’m so happy that you like the pie, Julie!
Several of my friends are gluten-free and this is one of my go-to desserts when having them for dinner. It’s easy and delicious. Without fail, they always ask for the recipe. One thing to note – use a large pie plate.
I’m so glad that you like the pie, Beth!
From your photo, the meringue crust bakes bigger than the pie plate. Does it collapse some as it cools?
Yes, it does.
Mary,
Have you tried the “Heavenly Pecan Pie” aka sometimes called the “Angel Pecan Pie”? It’s almost the same type of pie but with finely chopped pecans in the crust and topped with whipping cream with almond extract or vanilla extract which would be your choice. The recipe is on the Internet. It has been my son’s favorite pie since childhood and he is in his 50’s now.
I can’t wait to try your Lemon Angel Pie!
Thanks for the suggestion, Pamela!
Best pie ever! Reminds me of Pavlova🤗
I’m so glad you like it, Lora!
The pie crust is a 5 star. However, the filling was such a thin layer I had to look to see if I forgot something. I didn’t have heaving whipping cream. Don’t use dream whip from a tub as I did. I would double the filling. Let you know tomorrow how it tastes.
Thanks for the crust recipe.
Unfortunately, without the heavy cream, this recipe will not work. I’m glad you like the crust, but you do need to have all of the ingredients to make it as directed. Dream Whip / Cool Whip simply won’t work the same way.
This was incredibly gross! The beautiful merangue topping turns into mushy egg after the resting. And the pie filling is just egg yolks flavored with lemon and smoothed out with whipped cream. I swear it tastes like hard boiled egg pie. I guess I should have known that if you make a pie whose only ingredients are eggs and sugar….you get an egg pie! Only the whipped cream is worth eating. This was a horrible joke and the yolks on you if you make this pie.
I can’t even imagine what went wrong with your pie, Brian, but this pie shouldn’t taste eggy at all. There isn’t supposed to be a meringue topping on this pie. It’s a meringue crust that softens against the lemon filling and then the whole pie is topped with whipped cream. It sounds like something might have been assembled out of order or with a missing step. Sorry it didn’t work out for you! As you can see, this pie typically gets solid rave reviews from most people who try it.
Well, that was rude! My guess is he scrambled the eggs when making the curd. I found 30 second intervals too long, reduced to 20 seconds between stirs, needed to strain, then made a second batch in the double boiler (Allrecipes) and combined the two – I found the extra filling a plus.
Do you feel like the egg yolks are thoroughly cooked using the microwave method? I’m allergic to raw eggs so I have to be very careful.
I’ve never had a problem with it, however, you’ll need to use your own judgment there. I’m sure you can do it on the stove as well.
Can I make this in a aluminum pan or does it have to be glass?
I’ve never tried it in an aluminum pan, Kelly.
You’re recipe says to whip the cream but doesn’t mention adding sugar to the cream. Do you really just whip the cream by itself at the end or do you make homemade whipping cream with sugar and vanilla. If so do you make stablized whipped cream?
I make this exactly as written, Jamie. The unsweetened whip cream layer balances the sweet/tart lemon filling. I promise it works beautifully!
I love how the layers go from sweet meringue to sweet-tart filling to unsweetened whipped cream. It all balances so well.
I’d like to know what size pie plate to use. The first time I used a 10” deep dish. It could have used more filling. This time a used a 9” regular pan. The sides puffed way up. It looks pretty now. We’ll see how it holds up. I’d also like to know what to look for as the filling cooks. I did 3 45-second blasts. I wish I’d stopped after two.
Dorothy – It sounds like you are on the right track.
When whipping the cream, do you add sugar or vanilla? Do you add anything like gelatin to stabilize the whipped cream?
That is not necessary for this recipe, Jamie. I hope you love the pie as much as we do!
Is it necessary to use a glass pie dish to bake.the crust?Can I use my metal non-stick pie pan?
It should work fine in any pie plate, Marla.
Learned to make this pie from my mom (with a few tweaks) about 55 years ago and if we don’t have it every Easter there are a lot of disappointed people at our house! I also make it to take to outings with friends and everyone raves over it, especially how it just seems to melt in your mouth! They all seem to think if it does that there are no calories. LOL!! I bake the crust at 275 for 20 minutes then at 300 for 40 minutes. I usually use a 10 inch aluminum pan. When cooled, I put 1/2 the whipped cream on the shell, then spread the lemon curd, and top with the remaining whipped cream (and I have used Cool Whip with no problems). I increase the recipe by 1/2 (i.e. 6 eggs, etc.) plus 1 extra cup of whipped cream and it makes two pies. Love that it is made the day before!
I’m so glad to hear that you love the pie too, Carol! It really is a terrific make-ahead dessert.