Lemon Angel Pie

Lemon angel pie is a delightful dessert straight from heaven! It has a creamy lemon filling inside a sweet, airy meringue crust, then topped with fresh whipped cream. Every bite is pure bliss!

Lemon lovers get ready! This lemon angel pie immediately won me over and I can’t wait for you to try it. For more lemony goodness, I always recommend these brownies, this cheesecake, or my lemonade pie.

What is Lemon Angel Pie?

Lemon angel pie is light, creamy, and bursting with zingy lemon flavor! The whipped lemon filling pairs perfectly with the sweet and crispy meringue crust. If you ask me, the pie gets its name from the white pillowy crust that resembles clouds. Angel pie is a popular vintage pie recipe that has been around for quite some time! When it first made its debut it was known as a Schaum torte filled with sweetened cream. This lemon version starts with a meringue crust that reminds me of pavlova, and a delicious homemade lemon curd. You will love the combination of fresh flavors and textures. This lemon angel pie is a little slice of heaven!

Everyone loves pie, and this lemon angel pie will forever be requested at holidays and gatherings. Similar to my lemon meringue pie, this sweet and tangy dessert is always a crowd pleaser!

Ingredients Needed

The ingredients to make this lemon angel pie are pretty minimal! Nothing too out of the ordinary, just make sure to have fresh lemons on hand. This is the perfect spring or summer dessert when you want a light sweet treat!

Meringue Crust

• Egg White: Egg whites are the base of every meringue recipe.
• Cream of Tartar: Stabilizes the egg whites and creates the peaks.
• Granulated Sugar: This adds the perfect sweetness to the meringue crust.

Lemon Filling

• Egg Yolks: The key to making a rich lemon curd recipe.
• Granulated Sugar: The sweetness in the filling to balance out the tart lemon flavor.
• Fresh Lemon Juice: Fresh squeezed is always BEST, so skip bottled lemon juice here.
• Lemon Zest: Zest takes the lemony flavor to the next level, don’t leave it out!
• Salt: Just a pinch!
• Unsalted Butter:  Use unsalted room-temperature butter. It helps create a rich filling.

Whipped Cream

• Heavy Whipping Cream: Cold heavy whipping cream gives the best results.
• Powdered Sugar: Sweetens the cream!

Lemon Angel Pie Recipe

This lemon angel pie recipe has a few steps, but it is worth every single bite! Make the crust ahead of time then assemble the pie the next day if you want. Trust me, don’t let the steps intimidate you because this is the most incredible pie!

Meringue Crust

1. Preheat Oven/ Prepare the Pie Dish: Preheat the oven to 300 degrees Fahrenheit. Spray a 9-inch pie dish with pan spray and set aside.
2. Beat the Egg Whites: Add the egg whites to the bowl of a stand mixer and beat on high with the whisk attachment until very foamy. Add the cream of tartar and whip on high until soft peaks form.
3. Add the Sugar and Beat to Form Stiff Peaks: Gradually add in the sugar and beat on high until the meringue is glossy and stiff peaks form, about 5 minutes.
4. Spread the Meringue in the Pie Dish: Add the meringue to the pie dish and use a large spoon to spread the meringue evenly over the bottom of the dish and up the sides as well to form the crust.
5. Bake: Bake for 45-50 minutes, until the meringue has puffed up and is turning golden brown.
6. Cool: Remove the meringue from the oven and let it cool completely. 

Lemon Filling

1. Whisk the Egg Yolks, Sugar, Lemon Juice, Zest, and Salt: In a medium bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt. 
2. Heat the Lemon Filling: Heat in the microwave for 4 minutes, stopping every 30 seconds to whisk the mixture well. It will bubble up and thicken as it cooks. 
3. Cover and Chill: Cover and let the lemon filling chill in the refrigerator until the meringue crust is completely cooled. 

Whipped Cream

1. Beat the Whipping Cream and Powdered Sugar: Add the whipping cream and powdered sugar to a large bowl. Beat with a hand mixer or the whisk attachment of a stand mixer until you reach medium-stiff peaks.
2. Fold Half of the Whipped Cream Into the Lemon Filling: Fold a spoonful or two of the whipped cream into the lemon filling to loosen it up (it will firm up a lot as it chills), folding in more and more until half of the whipped cream has been folded in.
3. Spread the Lemon Filling Into the Crust: Add the lemon cream to the meringue crust and smooth over the top. 
4. Top With Remaining Whipped Cream and Chill: Top with the remaining whipped cream and cover. Chill for at least 4 hours, or overnight. As it chills the meringue crust will soften. 
5. Serve: Add fresh lemon zest to the top of the lemon angel pie before serving, if desired.

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The Recipe Critic Original Article