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}
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
Mary Younkin says
Have you tried make it as written here, Loretta? This turns out perfectly every time when I make the filling in the microwave.
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.
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!
Mary Younkin says
I’m so glad you’re enjoying the recipe!
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.
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.
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:):)
Mary Younkin says
Love that idea!
CJ says
Thanks for sharing this great and super easy dessert recipe.
I made this for the first time last week and
I have to say it is my absolute favorite.
So simple and so very good.
I will definitely be making this again very soon
Mary Younkin says
CJ – Love that Lemon Angel Pie is officially in your dessert rotation. It is a perfect summertime treat.
Tammy Buckles says
Made this recipe for years from Betty Crocker, yours is better and easier, thanks ( I am pushing eighty but still can learn new tricks!). This is everyone’s favorite!
Mary Younkin says
Thank you for leaving such a nice comment, Tammy. I love hearing that you still enjoy baking after all these years.
Debbie says
How thick is “thick” for the lemon curd?
Mary Younkin says
It should be thick enough to coat the back of a spoon when it’s hot and should thicken up to a pudding-like consistency when it’s chilled, Debbie.
Pamela says
Would ABSOLUTELY LOVE to be able to look at and read a recipe ALL the way through without SO MANY ads and ridiculous crap popping up!! I’m sorry, your recipe looks good but I got tired of all the crap popping up.
Mary Younkin says
Feel free to use the “Jump to Recipe” button at the top of the page to take you directly to the recipe. For what it is worth this website and recipes are free to you as a website visitor, the ads make that possible.
Shannon says
Do you know how well this would freeze as a whole? Or if I can use the “single serving” size pans and freeze?
Mary Younkin says
I would not recommend freezing this pie.
Gina Pendergraph says
I have made this twice in one week. So good! I delivered slices to my parents and my in laws. This is so yummy and so easy. The ONLY negative is you have wait to eat it. You know we tried a slice each time. I have a lemon tree in my yard and had a jug of heavy whipping cream left over from Thanksgiving, so I was able to throw this together without even having to go to the store. Again, thank you for sharing it is wonderful.
Mary Younkin says
Waiting to eat it definitely a struggle. 🙂 But I am so happy you enjoy the recipe, Gina.
Jennifer Willard says
I too am a Lover of all things Lemon! However, I have never been a fan of meringue. I may have to give this a try, but need to make it more diabetic friendly (sugar alternate). It really does look, and sounds Yummy! Am also going to check out your other lemon delicacies.
Mary Younkin says
Do try and let me know how it goes, Jennifer.
Susi says
Really great pie! Naturally gluten free so that’s a wonderful bonus. I added three packets of “True Lemon” powder to the whipped cream to make the lemon stronger because I love a tart pie! Easy to make. It’s fun and different and your guests will love it! It was amazing leftover on day three(I was sadly too busy on day two to sit down and eat it!) I would not be afraid to make this two days in advance if I needed to as it was still fantastic and looked beautiful.
Mary Younkin says
Thank you for such an awesome review, Susi.
linda grossman says
years ago I made a lemon “butterfly” pie…… and…. this recipe is pretty close. my question is: I do not have a microwave oven. how do you recommend I deal with that part of the recipe? I’m having a dinner for 10 here this Friday evening… February 17….. and want to serve this. Please help.
Mary Younkin says
You can still do this over super low heat, just keep whisking the entire time or you can also make it in a double boiler, again just whisk constantly so you don’t end up with lemon scrambled egg yolks.
Connie Govender says
Hi Mary my name is Connie Govender from South Africa Durban….Thank you for this recipe I tried it and my family simple love it my 25month old grandson fights with everyone when he sees there is the last piece left…Thank you and GOD bless
Mary Younkin says
Awww. Thank you for such a sweet comment, Connie. Tell your grandson, I agree it is worth the fight for that last piece!
Nancy Mills says
I had this for the first time a few weeks ago and WOW. I am making this for Easter and wonder if you would suggest using a stabilizer in the whip cream?
Mary Younkin says
I make this exactly as written, Nancy, without any issues at all.
Susan says
I made this pie for our church’s Easter potluck. It was easy to make, came out perfectly, was delicious, and not too sweet. There were a few slices left over, but only because we had a lot of desserts to choose from. I’m looking forward to enjoying more of this pie soon!
Mary Younkin says
I’m so glad you like it, Susan!
Jill says
How do you store it?? Won’t fit in ANY of my Pie takers…
Haven’t tasted yet. Made it for my son’s birthday tomorrow.
Looks fantastic!
Mary Younkin says
I hope you and your son love the pie, Jill! I like to use Pyrex dishes to transport desserts like this one.
Deb Colgan says
If I double the ingredients, could this work in a glass 9×13 pan?
Mary Younkin says
Hi, Deb! I’m not sure if the crust would cook the same way, but it might be worth a try. If you decide to double the recipe to use the 9×13 pan, let me know how it turns out!
Victoria Barkelew says
I have celiac disease so i was excited to try this recipe. My family loved it. The crust was a life saver for me. I made it a second time but added an additional layer made of fresh strawberry compote with the cream. The lemon and strawberry was delightful. Thank you so much for your recipes.
Mary Younkin says
You are welcome, Victoria! I’m so glad you and your family loved the pie. Happy baking!