If you have a love for bright, fresh desserts that feel like a cheerful burst of sunshine on your plate, then you are going to adore this Lemon Angel Pie Recipe. It’s a radiant, fluffy meringue crust filled with a luscious, tangy lemon cream that perfectly balances sweetness and zest. This pie is light yet indulgent, making it an absolute showstopper for any occasion, from casual family dinners to special celebrations. Trust me, once you get a taste of this lemony delight, it will become one of your all-time favorite go-to desserts.
Ingredients You’ll Need
Getting started on the Lemon Angel Pie Recipe is simple because it uses ingredients you likely already have in your pantry and fridge. Each ingredient plays a vital role—from the fluffy egg whites creating that iconic meringue crust to the fresh lemon zest bringing vibrant flavor and color to the filling.
- 4 large egg whites: The foundation of the meringue crust, delivering airy structure and lightness.
- 1/8 teaspoon cream of tartar: Stabilizes the egg whites for perfectly stiff peaks.
- 1 cup granulated sugar (divided): Sweetens both the meringue and lemon filling, adding glossy shine to the crust.
- 1 teaspoon vanilla extract: Adds subtle warmth and depth to the meringue flavor.
- 1 tablespoon cornstarch: Helps give the meringue crust a delicate crispness and holds its shape.
- 4 large egg yolks: Richness and silkiness for the lemon cream filling.
- 1/2 cup granulated sugar: Balances the tartness of the lemon juice.
- 1/4 cup fresh lemon juice: The star player, offering zesty brightness that wakes up your palate.
- 1 tablespoon lemon zest: Intensifies the citrus flavor with a fragrant punch.
- 1/2 cup heavy whipping cream: Whipped into the filling to add richness and a dreamy mouthfeel.
- Whipped cream: For topping, making each bite creamy and irresistible.
- Lemon zest curls (optional): Elegant garnish that cheers up the presentation.
How to Make Lemon Angel Pie Recipe
Step 1: Prepare the Meringue Crust
Start by preheating your oven to 275°F (135°C) and greasing a 9-inch pie pan so your meringue won’t stick. Beat the egg whites with cream of tartar on medium speed until you see soft peaks, the kind that just barely hold their shape. Slowly add 3/4 cup of the sugar while cranking up the speed to high until the meringue stiffens and shines, gleaming under your beaters. Gently fold in the vanilla and cornstarch—this gives the crust a lovely texture. Spoon the mixture into your pan, shaping it with slightly raised edges that will hold in the luscious lemon filling. Bake for nearly an hour until the crust is firm and a delicate golden hue kisses its surface. Cooling it in the oven with the door cracked helps prevent cracking and keeps the crust perfectly tender.
Step 2: Make the Lemon Filling
Next, whisk together the egg yolks, 1/4 cup sugar, fresh lemon juice, and lemon zest in a saucepan and place it over medium-low heat. Stir constantly with care—this lemon mixture thickens beautifully without ever reaching a boil. Once it coats the back of a spoon thickly, strain it to catch any bits of cooked egg for a smooth, velvety filling. Let it cool to room temperature while you whip the heavy cream to stiff peaks. Folding the whipped cream into the cooled lemon curd lightens the filling and adds a creamy sheen that’s downright dreamy.
Step 3: Assemble and Chill
Pour that glorious lemon filling into your perfectly cooled meringue crust and smooth it out lovingly. Refrigerate the whole masterpiece for at least 3 to 4 hours to let the filling set beautifully. This chilling time transforms the pie into a refreshing, sliceable dessert that holds firm but melts in your mouth with every bite.
Step 4: Garnish and Serve
Before serving, crown the pie with fluffy whipped cream and scatter lemon zest curls on top if you want to add a touch of elegance and extra zing. Each slice reveals the contrast of crisp meringue and luscious, tangy lemon filling—the perfect harmony of flavors and textures.
How to Serve Lemon Angel Pie Recipe
Garnishes
Whipped cream is the classic and irresistible garnish for this pie, creating a creamy blanket that balances the tart lemon filling. Adding bright lemon zest curls not only delivers a pop of visual fun but also a burst of aromatic zest that enhances every bite.
Side Dishes
This pie pairs wonderfully with a simple fresh fruit salad or a handful of fresh berries like blueberries or raspberries to add color and complement the citrus notes. A cup of tea or a glass of chilled sparkling wine can elevate the experience even further.
Creative Ways to Present
For a unique touch, serve individual portions in pretty clear glasses layered with meringue crumbs, lemon cream, and whipped topping. You could also drizzle a light raspberry coulis or honey drizzle over slices to add a sweet contrast and stunning finish.
Make Ahead and Storage
Storing Leftovers
The Lemon Angel Pie Recipe keeps beautifully in the fridge for up to 3 days. Cover it tightly with plastic wrap or place in an airtight container to preserve that fresh lemony flavor and keep the meringue from absorbing any fridge odors.
Freezing
It’s best to avoid freezing this pie because the meringue crust can lose its crispy texture and become rubbery once thawed. The delicate lemon filling may also separate. Instead, enjoy it fresh or store in the fridge as recommended.
Reheating
Since this dessert is best served chilled, there’s no need to reheat. Simply allow the pie to sit at room temperature for 10 to 15 minutes before slicing to soften the filling slightly for the best texture and flavor.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really makes the flavor pop in this Lemon Angel Pie Recipe, so it’s highly recommended. Bottled lemon juice can work in a pinch, but fresh juice ensures a brighter, fresher citrus taste.
What can I substitute for cream of tartar?
If you don’t have cream of tartar on hand, a small pinch of lemon juice or white vinegar can help stabilize your meringue just as well.
Why did my meringue crack?
Cracking often happens when the meringue cools too quickly or oven temperature is too high. Cooling the pie in the oven with the door slightly open, as suggested in the Lemon Angel Pie Recipe, helps prevent this.
Can I make the meringue crust ahead of time?
Yes! You can bake the crust a day in advance and store it in an airtight container at room temperature. Just be sure it’s fully cooled before storing to keep it crisp.
Is this Lemon Angel Pie Recipe gluten-free?
Absolutely! Since it uses no flour or gluten-containing ingredients, it’s naturally gluten-free and perfect for those with sensitivities.
Final Thoughts
This Lemon Angel Pie Recipe is truly a joy to make and share. It’s that perfect combination of lightness and indulgence, sweetness and tang, that’s sure to brighten up any meal. Give it a try—you might just discover your new favorite dessert that everyone will be asking for again and again.
Print
Lemon Angel Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Lemon Angel Pie is a light and airy dessert featuring a crispy meringue crust filled with a tangy, creamy lemon custard. This classic pie balances sweetness and citrus brightness, topped with whipped cream and optional lemon zest curls for a refreshing finish.
Ingredients
Meringue Crust
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- 1 cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Lemon Filling
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/2 cup heavy whipping cream
Topping
- Whipped cream
- Lemon zest curls (optional)
Instructions
- Prepare the Meringue Crust: Preheat your oven to 275°F (135°C) and grease a 9-inch pie pan to prevent sticking. In a clean mixing bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add 3/4 cup of granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. Gently fold in the vanilla extract and cornstarch to maintain airiness. Spoon the meringue mixture into the pie pan, shaping it with slightly raised edges to hold the filling during baking.
- Bake the Meringue: Place the pie pan in the preheated oven and bake for 50 to 60 minutes until the meringue is firm and has a light golden color. Once baked, turn off the oven and leave the meringue inside with the door slightly ajar to cool completely and prevent cracking.
- Make the Lemon Filling: In a medium saucepan, whisk together the egg yolks, remaining 1/4 cup sugar, fresh lemon juice, and lemon zest until well combined. Cook the mixture over medium-low heat, stirring constantly to prevent eggs from curdling, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not allow the mixture to boil. Strain the filling through a fine mesh sieve to remove any cooked bits and let it cool to room temperature.
- Fold in Whipped Cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cooled lemon mixture until smooth and well combined, creating a light, creamy filling.
- Assemble the Pie: Pour the lemon filling evenly into the cooled meringue crust. Spread it carefully so as not to break the delicate crust. Refrigerate the assembled pie for at least 3 to 4 hours, or until the filling is fully set.
- Garnish and Serve: Before serving, top the pie with additional whipped cream and garnish with lemon zest curls if desired for a decorative and fresh touch. Slice and serve the Lemon Angel Pie chilled for the best flavor and texture.
Notes
- Make sure the bowl and beaters are completely clean and free of grease when whipping egg whites to achieve maximum volume.
- Do not overbake the meringue to avoid dryness and cracking; it should be firm but soft inside.
- Use fresh lemon juice and zest for the best citrus flavor.
- Chilling the pie thoroughly is essential to set the lemon filling properly.
- You can prepare the meringue crust a day ahead and store it in an airtight container.
