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Lemon Angel Pie Recipe

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Lemon Angel Pie is a delightful dessert featuring a light, airy meringue crust filled with a luscious lemon custard. This unique pie is the perfect balance of sweet and tangy, making it a crowd-pleasing treat for any occasion.

Why You’ll Love This Recipe

  • Light and Refreshing: The lemon filling is vibrant and tangy, perfect for a refreshing dessert.
  • Unique Texture: The meringue crust is crisp on the outside and soft on the inside, creating a wonderful contrast to the creamy filling.
  • Great for Any Occasion: Its elegant presentation makes it a showstopper for gatherings or celebrations.
  • Naturally Gluten-Free: Made with a meringue crust, it’s a great option for those avoiding gluten.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Egg whites
  • Granulated sugar
  • Cream of tartar
  • Lemon juice
  • Lemon zest
  • Egg yolks
  • Sweetened condensed milk
  • Whipped cream (optional, for garnish)

Directions

this recipe
  1. Preheat the Oven: Set your oven to 275°F (135°C).
  2. Prepare the Meringue: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.
  3. Shape the Crust: Spread the meringue into a greased pie pan, forming it into a crust shape. Bake for 50-60 minutes, then let it cool completely.
  4. Make the Lemon Filling: In a medium saucepan, whisk egg yolks, lemon juice, and lemon zest. Cook over medium heat until thickened, stirring constantly. Remove from heat and let cool slightly.
  5. Combine with Condensed Milk: Fold the lemon mixture into sweetened condensed milk until smooth.
  6. Assemble the Pie: Pour the lemon filling into the cooled meringue crust. Chill in the refrigerator for at least 2 hours, or until set.
  7. Serve: Garnish with whipped cream if desired, slice, and enjoy!

Servings and Timing

  • Servings: 6-8 slices
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Chilling Time: 2 hours
  • Total Time: Approximately 3 hours and 20 minutes

Variations

  • Key Lime Angel Pie: Substitute lemon juice and zest with key lime juice and zest for a tropical twist.
  • Berry Topping: Add fresh berries on top for extra sweetness and color.
  • Chocolate Drizzle: Drizzle melted white or dark chocolate over the pie for a decadent touch.
  • Mini Pies: Make individual servings by dividing the meringue into muffin tins and filling them with lemon custard.

Storage/Reheating

  • Refrigerator: Store leftover Lemon Angel Pie covered in the fridge for up to 3 days.
  • Freezing: Freeze the pie (without whipped cream garnish) for up to 1 month. Thaw in the fridge before serving.
  • Reheating: This pie is best enjoyed chilled and does not require reheating.

FAQs

1. Can I use store-bought meringue for the crust?

While homemade meringue is recommended for its fresh taste and texture, you can use store-bought meringue if you’re short on time.

2. Can I make this pie ahead of time?

Yes! You can make the pie up to a day in advance and store it in the refrigerator until serving.

3. What can I use instead of sweetened condensed milk?

You can substitute it with a homemade version by simmering milk and sugar until thickened, but the flavor may vary.

4. Can I use bottled lemon juice?

Freshly squeezed lemon juice is best for optimal flavor, but bottled lemon juice can work in a pinch.

5. Why is my meringue crust sticky?

Humidity can affect meringue, making it sticky. Ensure the pie is stored in a dry, cool environment.

6. Can I make this pie without cream of tartar?

Cream of tartar helps stabilize the meringue, but you can substitute it with a small amount of lemon juice or white vinegar.

7. How do I know when the filling is set?

The filling should be firm and slightly springy to the touch after chilling for at least 2 hours.

8. Can I double the recipe?

Yes, but make two separate pies rather than trying to double the meringue in one pan, as it may not bake evenly.

9. Can I use a hand mixer for the meringue?

Absolutely! A hand mixer works well, but it may take slightly longer to achieve stiff peaks compared to a stand mixer.

10. How do I prevent the meringue from cracking?

Bake the meringue at a low temperature and avoid opening the oven during baking to ensure even cooking.

Conclusion

Lemon Angel Pie is a showstopping dessert that is as light as it is flavorful. With its crisp meringue crust and tangy lemon filling, it’s the ultimate treat for lemon lovers. Whether served at a special event or enjoyed as a simple family dessert, this pie is sure to impress!

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Lemon Angel Pie Recipe

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  • Author: clara
  • Prep Time: 25 minutes
  • Chill Time: 2 hours
  • Cook Time: 1 hour
  • Total Time: 3 hours 25 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

Lemon Angel Pie is a light, airy dessert featuring a delicate meringue crust, a tangy lemon filling, and a fluffy whipped cream topping. Perfect for spring gatherings or as a refreshing treat after a rich meal.

Ingredients

Units Scale
For the Meringue Crust:
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
For the Lemon Filling:
  • 4 large egg yolks
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3-4 lemons)
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1/2 cup (120ml) heavy cream, whipped to soft peaks
For the Topping:
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Lemon zest or curls (for garnish)

Instructions

1. Make the Meringue Crust:
  1. Preheat your oven to 275°F (135°C). Lightly grease a 9-inch (23cm) pie pan.
  2. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
  3. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
  4. Spread the meringue evenly over the bottom and up the sides of the prepared pie pan, creating a crust.
  5. Bake for 50–60 minutes, or until the meringue is crisp and lightly golden. Turn off the oven, crack the door slightly, and let the crust cool completely inside the oven.
2. Prepare the Lemon Filling:
  1. In a medium saucepan, whisk together the egg yolks, lemon juice, sugar, and cornstarch until smooth.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5–7 minutes.
  3. Remove from heat and stir in the butter until melted and incorporated. Let the lemon curd cool to room temperature.
  4. Once cooled, gently fold in the whipped cream to create a light, airy filling.
3. Assemble the Pie:
  1. Spoon the lemon filling into the meringue crust, spreading it evenly. Refrigerate for at least 2 hours to set.
4. Make the Topping:
  1. In a clean bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  2. Spread or pipe the whipped cream over the set lemon filling. Garnish with lemon zest or curls for a decorative touch.
5. Serve:
  • Slice carefully and serve chilled. Enjoy this delightful, tangy, and creamy dessert!

Notes

  • The meringue crust is fragile, so handle with care when slicing. Use a serrated knife for best results.
  • The pie can be made a day ahead; add the whipped cream topping just before serving.
  • For extra flavor, mix a little lemon zest into the whipped cream topping.

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