Lemon Angel Pie Recipe
If you’re searching for a vibrant spring or summer dessert that’s both dreamy and dramatic, let me sing the praises of Lemon Angel Pie. This pie is a symphony of contrasts: a golden, crisp meringue crust loaded with lush, tangy lemon filling and finished with ethereal clouds of whipped cream. The magic happens in each bite—airy, creamy, tart, and sweet all at once! Lemon Angel Pie is the kind of showstopper that feels light as air but utterly indulgent, and it’s naturally gluten-free too, making it a festive treat everyone can enjoy.
Ingredients You’ll Need
Each of these simple ingredients brings an important note to Lemon Angel Pie—making it the irresistible, melt-in-your-mouth creation it is. Let’s break down how everything works together to give this pie its fresh flavor and pillowy texture.
- Egg Whites: These whip up into the crisp, marshmallowy meringue base that stands in for traditional pastry crust.
- Granulated Sugar: Adds sweetness and stability to both the meringue and the vibrant lemon filling.
- White Vinegar: Just a splash provides structure to your meringue, helping it hold its shape.
- Vanilla Extract: A dash of vanilla brings warmth and balance to the meringue’s sweetness.
- Cream of Tartar: This pantry staple ensures billowy, glossy meringue—don’t skip it.
- Egg Yolks: These give the filling its rich, creamy body and vibrant yellow color.
- Lemon Juice: Fresh lemon juice is a must for the pie’s signature tang—bottled just won’t do.
- Lemon Zest: The zest boosts fresh lemon oil and fragrance for maximum citrus punch.
- Unsalted Butter: Adds silky smoothness to the lemon curd filling.
- Heavy Whipping Cream: For topping—pillowy whipped cream makes the texture irresistible.
- Powdered Sugar: Sweetens and stabilizes the whipped cream, ensuring your pie is topped with soft, swoopy clouds.
How to Make Lemon Angel Pie
Step 1: Whip the Meringue Crust
Preheat your oven to 275°F (135°C). In a spotless mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Add granulated sugar gradually, beating until the whites are glossy and hold stiff peaks. Gently fold in the vanilla and vinegar—these secret weapons help yield that perfect, marshmallowy texture. Carefully spread the mixture into a greased 9-inch pie dish, sculpting it up the sides for a tall, generous crust.
Step 2: Bake and Cool the Meringue
Slide the pie dish into the oven and let the meringue crust bake for 50 to 60 minutes. Don’t rush perfection—the low temperature ensures a crisp exterior and soft, chewy interior. After baking, turn off the oven and let the meringue cool inside with the door ajar. This trick minimizes cracks and keeps your crust beautifully intact and crisp.
Step 3: Prepare the Luscious Lemon Filling
While the crust is cooling, get started on the lemon curd. Whisk egg yolks, sugar, fresh lemon juice, and zest in a saucepan over medium heat. Keep stirring constantly—about 5 to 7 minutes—until the filling thickens and coats the back of a spoon. Take the pan off the heat, then whisk in the butter for a smooth, silky finish. Set the filling aside and let it cool completely.
Step 4: Whip and Fold the Cream
In a chilled mixing bowl, whip the heavy cream with powdered sugar into soft peaks—think swoopy and cloudlike. To lighten the lemon filling, fold in half of the whipped cream. This clever move makes the filling dreamy, velvety, and never too dense.
Step 5: Assemble and Chill
Spoon the creamy lemon mixture into the completely cooled meringue crust, smoothing it gently. Tumble the rest of the billowy whipped cream across the top. For best results, refrigerate Lemon Angel Pie for at least 4 hours. This helps all the layers meld beautifully and keeps the crust crisp. Now, it’s ready to steal the show at any gathering.
How to Serve Lemon Angel Pie
Garnishes
For an eye-catching finish, brighten your Lemon Angel Pie with a sprinkle of extra lemon zest, a few thin lemon slices, or even some edible flowers. Fresh berries—raspberries or blueberries—nestled atop the whipped cream are a pop of color and flavor that celebrate the pie’s fresh, sunny taste.
Side Dishes
Because this pie is light and zesty, it’s a lovely way to round out a summer dinner. Serve it with a simple berry salad, a platter of sliced stone fruit, or delicate almond cookies. A fresh pot of herbal tea or some ice-cold lemonade makes the experience even more special.
Creative Ways to Present
Want to give each guest their own personal treat? Spoon the meringue base into individual ramekins and layer in the lemon filling and cream, parfait-style. Or, cube up the finished pie for a playful “deconstructed” trifle in serving glasses—each spoonful gets a bit of every texture.
Make Ahead and Storage
Storing Leftovers
Lemon Angel Pie truly shines when fresh, but leftovers can be kept in the refrigerator. Cover the pie loosely with plastic wrap or foil and enjoy within 2 days—the crust may lose some crispness, but it’ll still be delicious.
Freezing
The delicate nature of meringue and whipped cream means Lemon Angel Pie doesn’t freeze especially well—both can become weepy or rubbery after thawing. For best texture and flavor, stick to making this dessert for the same day or next day enjoyment.
Reheating
No reheating required! Lemon Angel Pie is meant to be served refreshingly cold, straight from the refrigerator. If you like, let it sit at room temperature for 10 to 15 minutes before serving for maximum flavor.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is absolutely key here! It gives Lemon Angel Pie its vibrant, lively flavor. Bottled juice can taste flat, so stick with fresh lemons for best results.
Can I make the meringue crust in advance?
You can bake the crust the day before and leave it in the (turned off) oven overnight to keep it crisp, but for peak texture, assemble with filling just before serving or a few hours ahead.
Is Lemon Angel Pie gluten-free?
Yes! There’s no flour or gluten-containing ingredient in this pie, making it a wonderful treat for anyone with gluten sensitivities or celiac disease.
What if my meringue cracks?
Small cracks are totally normal and nothing to stress about. The whipped cream topping covers imperfections beautifully, and every bite will still be divine.
How do I get stiff, glossy meringue peaks?
Make sure your bowl and beaters are perfectly clean, and add your sugar gradually. Be patient while beating—this gives Lemon Angel Pie its signature crisp-yet-chewy texture.
Final Thoughts
Lemon Angel Pie is pure sunshine in dessert form—a little effort for a showstopping result. If you love light, citrusy sweets, you’ll fall for the crisp meringue, creamy filling, and generous swoosh of whipped cream. Give it a try and treat yourself and your loved ones to a slice of airy, lemony bliss!
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Lemon Angel Pie Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the light and refreshing taste of Lemon Angel Pie. This delightful dessert features a crisp meringue crust filled with a luscious lemon curd and topped with fluffy whipped cream. Perfect for any occasion, especially during the summer months.
Ingredients
Meringue Crust:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
Lemon Filling:
- 4 large egg yolks
- ½ cup granulated sugar (for filling)
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ¼ cup unsalted butter
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare Meringue Crust: Preheat the oven to 275°F (135°C). Beat egg whites with cream of tartar and sugar until stiff peaks form. Fold in vinegar and vanilla. Spread meringue in a pie dish and bake.
- Make Lemon Filling: Cook egg yolks, sugar, lemon juice, and zest until thick. Whisk in butter. Let cool.
- Whip Cream: Whip cream with powdered sugar until soft peaks form. Fold half into lemon filling.
- Assemble: Fill meringue crust with lemon mixture, top with remaining whipped cream. Chill before serving.
Notes
- For a stronger lemon flavor, add an extra teaspoon of zest.
- Ensure meringue crust is fully cooled before adding the filling.
- Best served the same day it’s made.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 33 g
- Sodium: 50 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 120 mg
