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
Lemon Filling
Whipped Cream
Use Fresh Egg Whites: Fresh egg whites are best! The older the eggs are the less structure the egg whites will have, so they won’t whip up as well. Avoid using carton egg whites. Use Clean Bowls and Utensils: Clean your utensils before making the meringue by wiping down the bowl and whisk with lemon juice or distilled white vinegar. This helps eliminate any lingering fat. Even a tiny bit of fat can prevent egg whites from whipping into a stiff meringue! Tips For Cracking Eggs: Here is a tip when separating the egg yolks from the egg whites. Crack each egg into a small bowl first, then remove the yolk before adding the whites into the mixing bowl. This way if an egg yolk breaks and gets into the whites, you only have to discard one egg instead of all of the separated egg whites. Even the tiniest bit of fat (egg yolks) can ruin a meringue! Whipped Topping Substitute: You can use frozen whipped topping instead of homemade whipped cream for this pie. Substitute one thawed 8-ounce container of whipped topping for the whipped cream. Fold half of it into the lemon filling, then top the pie with the remaining whipped topping. Smooth Filling: If you prefer a smooth lemon filling, you may press the cooked filling through a fine mesh strainer before chilling it.
In the Refrigerator: Cover gently with plastic wrap and store in the refrigerator for 2-3 days. The fresh whipped cream may deflate a little, so refresh the cream if it needs! Make Ahead: I like to make the crust and lemon curd ahead of time then I can assemble the pie when I’m ready! It’s the perfect dessert to make a day in advance so it has time to chill.
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