If you are searching for a bright, airy dessert that feels like a celebration in every bite, this Lemon Angel Pie Recipe will become your new best friend. It combines a crisp, lightly golden meringue crust with a luscious, tangy lemon filling that’s perfectly mellowed by clouds of whipped cream. This classic dessert is like sunshine captured on a plate, perfect for any occasion where you want to impress with fresh flavors and a bit of vintage charm.
Ingredients You’ll Need
The beauty of this Lemon Angel Pie Recipe starts with a handful of simple, wholesome ingredients. Each one is essential to building the pie’s delightful balance of textures and flavors, from the fluffy meringue crust to the silky lemon custard filling and smooth whipped cream topping.
- 1 cup granulated sugar: Sweetens and stabilizes the meringue for a perfect crust texture.
- 4 large egg whites: Create the airy base of the angel pie’s crust, giving it its classic lightness.
- 1/4 teaspoon cream of tartar: Helps maintain the stiffness of the egg whites during whipping.
- 1 teaspoon vanilla extract: Adds a warm, mellow note to the meringue and filling.
- 1/8 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 1 tablespoon cornstarch: Provides stability and a slight chew to the meringue crust.
- 4 large egg yolks: The rich base for the lemon custard that perfectly contrasts the meringue.
- 1/2 cup freshly squeezed lemon juice: Delivers fresh, bright acidity essential to the pie’s signature taste.
- 1 tablespoon lemon zest: Intensifies lemon flavor with aromatic oils from the peel.
- 1/3 cup granulated sugar (for filling): Sweetens the tart lemon curd without overpowering it.
- 1 cup heavy whipping cream: Whipped to fluffy perfection, it lightens and smooths the lemon filling.
- 2 tablespoons powdered sugar: Sweetens the whipped cream gently without graininess.
- 1/2 teaspoon vanilla extract: Adds a lovely depth to the whipped cream topping.
How to Make Lemon Angel Pie Recipe
Step 1: Prepare the Meringue Crust
Begin by preheating your oven to 275°F (135°C). Using a clean, dry bowl, beat the egg whites until they start to foam. Then add the cream of tartar, salt, and vanilla extract to begin stabilizing the mixture. Slowly incorporate 1 cup of granulated sugar, continuing to beat until you achieve stiff, glossy peaks—the hallmark of a perfect meringue. Next, gently fold in the cornstarch, which will help keep the texture just right. Spread this fluffy mixture evenly in a well-greased 9-inch pie plate, making sure to form a slight crust up the sides. Bake for 1 hour, or until the meringue is dry and lightly golden. After baking, turn off the oven and leave the crust inside with the door slightly open to cool gradually, preventing any cracking.
Step 2: Make the Lemon Filling
While the crust is cooling, prepare the lemon filling. In a saucepan, whisk together the egg yolks, 1/3 cup sugar, lemon juice, and lemon zest. Cook this mixture over medium-low heat, stirring constantly to prevent curdling, until thickened—about 5 to 7 minutes. It should coat the back of a spoon nicely. Remove it from the heat and allow it to cool completely. This filling is the bright, zesty heart of the pie and requires gentle attention for the perfect silky texture.
Step 3: Whip the Cream and Combine
In a separate chilled bowl, beat the heavy whipping cream along with powdered sugar and vanilla extract until soft peaks form. To lighten the lemon curd and add luscious creaminess, fold half of the whipped cream into the cooled lemon filling. Then gently fold in the remaining cream to create a smooth, airy filling ready to scoop into the meringue crust.
Step 4: Assemble and Chill
Spoon the creamy lemon filling into the cooled meringue crust and spread evenly. Pop the pie into the refrigerator and chill for at least 4 hours, allowing the filling to set firmly. This step is crucial for bringing all the components together so every slice holds its shape and delivers a perfect bite.
How to Serve Lemon Angel Pie Recipe
Garnishes
To make your Lemon Angel Pie even more irresistible, adorn it with a few simple garnishes. Fresh lemon zest can be sprinkled on top for a pop of color and extra citrus aroma. A dollop or two of whipped cream adds a pretty, cloud-like finish that complements the tangy lemon filling beautifully. Feel free to add thin lemon slices or even edible flowers to elevate the presentation for special occasions.
Side Dishes
This pie is a fantastic dessert all on its own thanks to its balanced sweetness and vibrant flavor, but pairing it with some lightly brewed herbal tea or freshly brewed coffee brings out the brightness of the lemon even more. A small bowl of fresh berries or a light fruit salad alongside can also add freshness without overpowering the pie.
Creative Ways to Present
Want to dazzle guests? Serve individual Lemon Angel Pie portions in clear glass cups layered with extra whipped cream and lemon curd drizzles for an elegant twist. Alternatively, a sprinkle of crushed pistachios on top adds unexpected color and crunch. You might even try topping it with a thin layer of toasted meringue for a toasty dimension that contrasts with the creamy filling.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them covered in the refrigerator to keep the meringue crisp and the filling fresh. The pie holds up best when eaten within one to two days, preserving its wonderful texture and vibrant flavor.
Freezing
While the Lemon Angel Pie Recipe is best enjoyed fresh, you can freeze the meringue crust separately for up to a month. Once thawed and cooled, add the filling just before serving. Freezing the whole assembled pie is not recommended because the whipped cream and lemon filling don’t freeze well and can separate upon thawing.
Reheating
This dessert is meant to be served chilled, so reheating is unnecessary. If your meringue loses some crispness, a quick flash under a broiler for a minute or two can help refresh its golden exterior, but be very careful to avoid burning it.
FAQs
Can I make the Lemon Angel Pie Recipe gluten-free?
Absolutely! This recipe is naturally gluten-free since it uses a meringue crust instead of traditional pastry dough, making it a fantastic option for those avoiding gluten.
How do I ensure my meringue forms stiff peaks?
Use room temperature egg whites and make sure your mixing bowl and beaters are completely clean and dry. Adding cream of tartar helps stabilize the whites, and gradually adding sugar while whipping is key to achieving that perfect stiffness.
Can I prepare the pie in advance?
Yes, the pie benefits from chilling for at least four hours to set properly. You can assemble it a day ahead for best results, but it’s ideal to consume within 1 or 2 days to maintain freshness.
Is it okay to use bottled lemon juice instead of fresh?
For the brightest and freshest flavor, always opt for freshly squeezed lemon juice. Bottled lemon juice lacks the vibrant, natural tang that defines this lemon dessert.
What can I substitute for cream of tartar?
If you don’t have cream of tartar, you can use a few drops of lemon juice or white vinegar as a substitute to stabilize the egg whites during whipping.
Final Thoughts
This Lemon Angel Pie Recipe is a joyful burst of sunshine wrapped in crisp meringue and creamy, tangy filling. It’s one of those desserts that feels fancy yet is surprisingly simple to make, perfect for sharing with friends and family. Once you try it, I guarantee it will become a treasured part of your dessert repertoire, bringing smiles and bright flavors every time.
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Lemon Angel Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Angel Pie is a delightful vintage dessert featuring a crisp and airy meringue crust filled with tangy, creamy lemon curd and topped with fluffy whipped cream. This classic American pie offers a perfect balance of sweet and tart flavors, making it an irresistible treat for lemon lovers and a refreshing way to conclude any meal.
Ingredients
Meringue Crust
- 1 cup granulated sugar
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
Lemon Filling
- 4 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/3 cup granulated sugar
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Meringue: Preheat your oven to 275°F (135°C). In a clean mixing bowl, beat the egg whites until they become foamy. Add cream of tartar, salt, and vanilla extract, then gradually add 1 cup of granulated sugar while continuing to beat until the mixture forms stiff, glossy peaks.
- Incorporate Cornstarch and Shape Crust: Gently fold the cornstarch into the meringue mixture to help stabilize it. Spread the meringue evenly into a well-greased 9-inch pie plate, forming the crust along the bottom and up the sides for a stable base.
- Bake the Meringue Crust: Bake the meringue crust in the preheated oven for 1 hour or until it is dry and lightly golden. Once baked, turn off the oven and let the crust cool inside with the oven door slightly ajar to prevent cracking.
- Prepare Lemon Filling: In a saucepan, whisk together egg yolks, 1/3 cup granulated sugar, freshly squeezed lemon juice, and lemon zest. Cook the mixture over medium-low heat, stirring constantly, until it thickens, about 5 to 7 minutes. Remove from heat and allow to cool completely.
- Make Whipped Cream: In a separate bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, creating a light, fluffy topping.
- Combine Filling and Whipped Cream: Fold half of the whipped cream gently into the cooled lemon curd to lighten it, then carefully fold in the remaining whipped cream to maintain a smooth, airy texture.
- Assemble the Pie: Spoon the combined lemon filling and whipped cream into the cooled meringue crust, spreading evenly.
- Chill and Serve: Refrigerate the pie for at least 4 hours to allow it to set properly. Before serving, optionally garnish with extra whipped cream or lemon zest for added visual appeal and flavor.
Notes
- Use room temperature eggs for maximum meringue volume and stability.
- Ensure no egg yolk contaminates the whites to achieve stiff peaks.
- The pie is best served chilled and should be consumed within 1 to 2 days for optimal freshness.
