There is something truly magical about the bright, airy delight of a Lemon Angel Pie Recipe. This dessert marries the crisp, cloud-like meringue crust with a luscious, tangy lemon filling that is both refreshing and indulgent. Perfect for sunny afternoons or cozy gatherings, this pie promises a burst of citrus happiness in every bite. The combination of light textures and vibrant flavors is what makes the Lemon Angel Pie Recipe a timeless favorite that I just have to share with you today.
Ingredients You’ll Need
The beauty of this Lemon Angel Pie Recipe lies in its simple, carefully chosen ingredients. Each one plays an essential role, whether it’s building that ethereal meringue crust or creating a silky lemon filling that sings on your palate.
- 4 large egg whites: These form the airy base of the meringue, giving the crust its signature lightness and crisp texture.
- 1/8 teaspoon cream of tartar: Helps stabilize the egg whites, ensuring your meringue holds its shape and volume beautifully.
- 1 cup granulated sugar (divided): Sweetens both the meringue and the lemon filling, balancing the tartness perfectly.
- 1 teaspoon vanilla extract: Adds a subtle warmth and depth to the meringue’s flavor without overpowering the lemon.
- 1 tablespoon cornstarch: Provides structure to the meringue, keeping it tender yet firm when baked.
- 4 large egg yolks: The heart of the lemon filling, they create a rich, custard-like consistency.
- 1/4 cup fresh lemon juice (about 2 lemons): Brings that bright, zesty tang that defines this pie’s refreshing character.
- 1 tablespoon lemon zest: Intensifies the citrus notes and adds a lovely aromatic punch.
- 1/2 cup heavy whipping cream: Whipped and folded into the filling for a silky, indulgent texture.
- Whipped cream and lemon zest curls (optional): Perfect finishing touches for decoration and an extra burst of lemon flavor.
How to Make Lemon Angel Pie Recipe
Step 1: Prepare the Meringue Crust
Begin by preheating your oven to 275°F (135°C) and greasing a 9-inch pie pan so the meringue doesn’t stick. Next, beat your egg whites with the cream of tartar until they form soft peaks. Gradually add 3/4 cup of sugar, spoon by spoon, while whipping at high speed, until stiff, glossy peaks form. Folding in the vanilla extract and cornstarch gently is key to keeping the meringue light but stable. Then carefully spoon and shape this fluffy mixture into your pie pan, forming a crust with slightly raised edges to hold in the luscious filling. Bake it for about 50–60 minutes until the meringue is firm and has a hint of golden hue. Let it cool in the oven with the door slightly open to prevent cracks.
Step 2: Make the Lemon Filling
For the filling, whisk together the egg yolks, remaining sugar, fresh lemon juice, and zest in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Patience is crucial here to avoid scrambling the eggs; do not let the mixture boil. Strain it through a fine mesh sieve to achieve a silky smooth custard, then allow it to cool to room temperature. In a separate bowl, whip the heavy cream to firm peaks, then carefully fold it into the lemon custard to achieve that wonderfully creamy, airy texture that makes this pie irresistible.
Step 3: Assemble and Chill
Once your meringue crust is completely cool, pour the luscious lemon filling into it and spread evenly. Refrigerate for at least 3 to 4 hours, allowing the filling to fully set and the flavors to meld beautifully. This chilling step is so rewarding, as it transforms the pie into a refreshing, delicate wonder that’s ready to wow your taste buds at any occasion.
Step 4: Garnish and Serve
Before serving this showstopper Lemon Angel Pie Recipe, top it with a generous swirl of whipped cream and sprinkle some lemon zest curls for an elegant, inviting look that also adds a burst of fresh citrus aroma. Then slice it up and enjoy chilled for the ultimate treat!
How to Serve Lemon Angel Pie Recipe
Garnishes
Adding freshly whipped cream and lemon zest curls on top not only enhances the visual appeal but also elevates each bite with extra richness and zing. Candied lemon slices can also be a fun, decorative touch that complements the pie’s texture.
Side Dishes
This pie pairs wonderfully with fresh berries or a light, fruity salad to keep the meal balanced and refreshing. A dollop of berry compote or a scoop of vanilla bean ice cream alongside will turn dessert time into a memorable fête!
Creative Ways to Present
For gatherings, consider serving individual portions in stemmed glasses or clear bowls to show off the layers beautifully. You can also place the pie on a decorative cake stand and surround it with edible flowers or fresh mint sprigs for a radiant centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Angel Pie Recipe keeps well in the refrigerator for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. This helps maintain the crispness of the meringue and the freshness of the filling.
Freezing
Freezing isn’t recommended for this pie because the delicate meringue and creamy filling can lose their texture and become watery upon thawing. For best results, enjoy fresh or refrigerate.
Reheating
Since this is a chilled dessert, reheating is unnecessary and can ruin the textures. Serve cold straight from the fridge for the best experience.
FAQs
Can I make the meringue crust ahead of time?
Yes! You can bake the meringue crust a day in advance and keep it in an airtight container at room temperature to preserve its crispness until you’re ready to add the lemon filling.
What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute with a small amount of lemon juice or white vinegar to help stabilize the egg whites when beating them.
Is the lemon filling safe to eat since it contains egg yolks?
The filling is gently cooked over low heat until thickened, which effectively cooks the egg yolks and makes it safe to eat. Just ensure you don’t boil the mixture to avoid curdling.
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is best for its bright, natural flavor, but in a pinch, bottled lemon juice will work. Just make sure it’s 100% lemon juice with no added sugars or preservatives.
How can I prevent the meringue crust from cracking?
Cooling the meringue slowly with the oven door slightly ajar helps prevent cracks by reducing temperature shock. Also, make sure not to overbeat the egg whites or overbake the crust.
Final Thoughts
Sharing this Lemon Angel Pie Recipe with you feels like passing along a little sunshine on a plate. Its dreamy textures and vibrant citrus notes come together in a way that’s truly unforgettable. I promise, once you make this pie, it’s bound to become a cherished staple in your dessert lineup. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to a slice of pure joy!
Print
Lemon Angel Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Lemon Angel Pie is a light and airy dessert featuring a crisp meringue crust filled with a tangy, creamy lemon filling. This refreshing pie combines the sweetness of whipped meringue with the zesty brightness of fresh lemon, making it a perfect treat for warm weather or anytime you crave a delicate citrus dessert.
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 🥛
For Garnish
- Whipped cream 🥛
- Lemon zest curls (optional) 🍋
Instructions
- Prepare the Meringue Crust: Preheat the oven to 275°F (135°C) and grease a 9-inch pie pan. Beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add 3/4 cup sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form. Gently fold in vanilla extract and cornstarch. Spoon the meringue into the pie pan, shaping into a crust with slightly raised edges. Bake for 50–60 minutes until firm and lightly golden, then turn off the oven and cool the crust inside with the door ajar.
- Make the Lemon Filling: In a medium saucepan, whisk together egg yolks, remaining 1/4 cup sugar, lemon juice, and lemon zest. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes), being careful not to boil. Strain the lemon mixture through a fine-mesh sieve to remove any cooked egg bits and cool to room temperature. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cooled lemon mixture until smooth.
- Assemble the Pie: Pour the lemon filling into the cooled meringue crust and spread evenly. Refrigerate for at least 3–4 hours until fully set.
- Garnish and Serve: Top the pie with whipped cream and garnish with lemon zest curls if desired. Slice and serve chilled.
Notes
- Make sure the mixing bowl and beaters are completely clean and free from any grease before whipping the egg whites to achieve stiff peaks.
- Cook the lemon filling gently over medium-low heat to avoid scrambling the eggs.
- The pie is best served chilled and can be refrigerated for up to 2 days.
- For extra crunch, you can sprinkle some toasted coconut flakes on the whipped cream topping.
- If you don’t have fresh lemon juice, bottled lemon juice can be used but fresh is recommended for best flavor.
