Lemon Angel Pie

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A lemon angel pie has a sweet and tangy flavor. The lemon filling is made with fresh lemon juice, zest, sugar, egg whites, and heavy cream. The sweetness balances out the tartness of the lemon, creating a refreshing and delightful taste. The crunchy meringue crust compliments the creamy filling.

I was looking for a lemon dessert, and though I love a good pound cake I was in the mood for something lighter. My Grandma confirmed that angel lemon pie is heavenly and I quickly gathered my ingredients to make it.

Though I had planned to serve it on my birthday, it took 2 tries on the meringue crust (never fear, just stick to the directions! I improvised too much the first time). The second time was perfect. After the meringue cooks and cools you add a lemon filling to the top. The filling is a lemon curd mixed with freshly whipped cream.

Lemon Angel Pie Ingredients

Meringue Crust Ingredients

• Egg whites
• Cream of tatar
• Salt
• White sugar

Lemon Filling Ingredients

• Egg yolks
• White sugar
• Zest of lemon
• Lemon juice
• Heavy cream, whipped

How to Make Lemon Angel Pie

Crust: Preheat oven to 275 degrees. Beat 4 egg whites until stiff, add a dash of salt and 1/4 tsp—cream of tartar. Add 1 cup sugar gradually and beat mixture until glossy. Spread the crust mixture into a well-buttered 9-inch pie pan, building up the sides higher than the center.

Bake at 275 degrees for 25 minutes, then 300 degrees for 25 minutes. The crust will have a light brown look. Cool gradually (consider turning off the oven after baking and open the oven door to cool slowly.) 

Filling: Beat 4 – 5 egg yolks until thick and add 1/2 cup sugar, 1/4 lemon juice, and rind of 1 lemon. Cook on low in a double boiler, stirring constantly until thick. Cool completely. 

Gently fold the cooled lemon filling into 1 cup of whipped cream and turn it into a cooled crust. Top with remaining cream. Chill in refrigerator. 

The lemon angel pie was a delightfully light and refreshing treat, embodying all things good. While its appearance lacks polish once sliced, as it tends to flop on the plate, its taste more than compensates for any aesthetic shortcomings. I enjoyed the lemon flecks in the filling, though one could opt to strain it post-cooking for a smoother texture.

I must confess, I indulged in a slice for breakfast the next day—it was irresistible!

Let me know if you decide to try it, I’d love to know what you think!

Frequently Asked Questions

What is the meaning of angel pie?

“Angel pie” refers to a type of dessert characterized by its light and airy texture, usually achieved through the use of whipped cream or egg whites. The term “angel” often implies a delicate and ethereal quality to the dessert. A lemon angel pie involves a lemon-flavored filling on top of a light, meringue-like base or crust.

Can I use bottled lemon juice for lemon angel pie?

Yes! If you don’t have fresh lemons on hand, you can use bottled lemon juice to make an angel pie. Though I prefer fresh ingredients and think it improves the taste, so I recommend using fresh lemon juice when possible.

What can I serve with lemon angel pie?

1. Whipped Cream: A dollop of freshly whipped cream adds a creamy and indulgent contrast to the tartness of the lemon filling.
2. Fresh Berries: Serve the pie with a side of fresh berries such as strawberries, blueberries, or raspberries. The sweetness of the berries balances the tanginess of the lemon.
3. Lemon Zest Garnish: Sprinkle some extra lemon zest on top of the pie or around the serving plate for added citrus flavor and visual appeal.
4. Lemon Curd: Serve a side of lemon curd for those who desire an extra burst of lemon flavor with each bite.
5. Shortbread Cookies: Offer some buttery shortbread cookies on the side for dipping or crumbling over the pie for added texture and flavor.
6. Coffee or Tea: Serve the pie with a hot cup of coffee or tea to round out the dessert experience with a comforting beverage.

Yield: 6-8

Lemon Angel Pie

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This classic lemon dessert is made with a meringue base and lemon curd style filling mixed with homeade whipped cream. Light and delicious!

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Ingredients

• 4-5 egg yolks
• 1/2 cup white sugar
• zest of 1 lemon
• 1/4 cup lemon juice
• 1 pint heavy cream, whipped (add 2 tablespoons powdered sugar + 1 teaspoon vanilla after whipping)

Instructions

Crust:

1. Preheat oven to 275 degrees. 

2. Beat 4 egg whites until stiff, add a dash of salt and 1/4 tsp. cream of tartar.

3, Add 1 cup sugar gradually and beat mixture until glossy.

4. Spread crust mixture into well-buttered 9 inch pie pan, building up the sides higher than the center.

5. Bake at 275 degrees for 25 minutes, then 300 degrees for 25 minutes.

Note: Crust will have a light brown look. Cool gradually (consider turning off oven after baking and open the oven door to cool slowly.) 

Filling: 

1. Beat 4 - 5 egg yolks until thick.

2. Add 1/2 cup sugar, 1/4 lemon juice, and rind of 1 lemon.

3. Cook on low on in double boiler, stirring constantly until thick.

4. Cool completely. 

5. Gently fold cooled lemon filling into 1 cup of whipped cream and turn into cooled crust.

6. Top with remaining cream. Chill in refrigerator.