If you’re searching for a dessert that tastes like a sunbeam on a plate, Lemon Angel Pie is about to become your new obsession. This blissfully light confection combines a cloud-like meringue shell, a dreamy lemony filling, and a swoosh of airy whipped cream—truly the stuff of sweet tooth daydreams. It’s gluten-free, show-stoppingly beautiful, and comes together with just a handful of ingredients. Whether you want a summery finish to a casual dinner or a centerpiece for a festive gathering, Lemon Angel Pie is guaranteed to earn rave reviews every single time you serve it.

Ingredients You’ll Need

Meringue Shell:
- 4 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1 tablespoon cornstarch
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Lemon Cream Filling:
- 1/2 cup lemon curd (homemade or store-bought)
- Fresh berries and lemon zest for garnish (optional)

How to Make Lemon Angel Pie

Step 1: Preheat and Prep

Set your oven to 275°F (135°C) to give your meringue a gentle bake. Grab a clean, dry mixing bowl—any grease or moisture can mess with those majestic egg whites! Lightly grease your 9-inch pie plate, and get ready to create the signature crust of Lemon Angel Pie.

Step 2: Whip Up the Meringue

Combine the room temperature egg whites and cream of tartar in your mixing bowl. Using a stand mixer or electric hand mixer, beat until soft peaks form—look for peaks that gently curl when you lift the beaters. Add granulated sugar, one tablespoon at a time, letting the mixer run until you achieve stiff, glossy peaks. This step is all about patience: slow sugar additions make for a melt-away meringue! Gently fold in vanilla extract, white vinegar, and cornstarch for extra stability and flavor.

Step 3: Shape the Pie Shell

Spoon the meringue mixture into your prepared pie plate. Use the back of a spoon or a spatula to spread it evenly across the bottom and up the sides, creating a dramatic swoop for that classic Lemon Angel Pie look. Don’t be afraid to make some little peaks and swirls—the rustic look is part of this pie’s charm.

Step 4: Bake and Cool

Place the pie plate in the oven and bake for 50 to 60 minutes, until the meringue is lightly golden and dry to the touch. Once done, turn off the oven but leave the meringue inside with the door cracked open. This “cool-down” takes about 1 hour and helps prevent cracks, ensuring your Lemon Angel Pie crust is beautifully crisp outside and marshmallow-soft inside.

Step 5: Prepare the Lemon Cream

In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the lemon curd, creating a decadent, sunshine-yellow filling. The key here is not to overmix—keep things luscious and airy!

Step 6: Assemble and Chill

Spoon the lemon cream mixture into your cooled meringue shell, spreading it out evenly. Cover and chill the pie in the refrigerator for at least 2 hours. This sets the filling and makes slicing much easier, though resisting an early taste test will be tough!

How to Serve Lemon Angel Pie

Garnishes

For maximum wow factor, pile a handful of fresh berries—raspberries, blueberries, or whatever looks best at the market—on top of your Lemon Angel Pie. Finish with a flurry of fresh lemon zest for both color and an extra burst of citrus aroma. You can also add a sprig of mint or a sprinkle of powdered sugar if you’re feeling fancy.

Side Dishes

This pie is a light, zesty finish to any meal, but it pairs especially well with buttery shortbread cookies or a glass of iced tea. If you’re serving a crowd, consider a fruit salad or platter of berries on the side to play up the summer vibes Lemon Angel Pie brings to the table.

Creative Ways to Present

Try serving individual Lemon Angel Pies by baking mini meringue shells in ramekins or muffin tins—the presentation is adorable and perfect for parties. You could also scoop some lemon curd cream into elegant glasses with shards of baked meringue for a Lemon Angel Pie parfait that’s equal parts rustic and elegant!

Make Ahead and Storage

Storing Leftovers

If you somehow manage not to eat the whole Lemon Angel Pie in one sitting, just cover the leftovers loosely with plastic wrap and store in the refrigerator for up to 2 days. The meringue will gradually soften but the flavors remain luscious and bright!

Freezing

While the meringue crust doesn’t freeze perfectly due to moisture changes, you can safely freeze any leftover lemon cream filling for up to a month. Whisk it gently before refilling a fresh meringue base for a quick second round of Lemon Angel Pie excitement.

Reheating

Lemon Angel Pie is always best served chilled—no reheating needed! If the meringue softens, simply enjoy it as is, or serve in bowls for a delightfully messy but delicious treat.

FAQs

Can I use store-bought lemon curd?

Absolutely! Store-bought lemon curd saves time and works beautifully in Lemon Angel Pie. If you have the time, however, homemade curd does add that extra zing and freshness.

My meringue cracked—what went wrong?

Cracks typically happen if the meringue cools too quickly. Always cool the shell in the oven with the door ajar to prevent sudden temperature changes.

Can I make Lemon Angel Pie gluten-free?

You’re in luck—Lemon Angel Pie is naturally gluten-free thanks to the meringue base, so it’s ideal for anyone avoiding wheat-based desserts.

Can I assemble the pie a day ahead?

Yes! The assembled pie holds well overnight in the fridge, though the meringue crust will soften slightly. For best texture, assemble it just a few hours before serving.

What can I do with leftover egg yolks?

Don’t toss them! Leftover yolks are perfect for making homemade custards, ice cream, or even more lemon curd for your next Lemon Angel Pie adventure.

Final Thoughts

If you’re ready to impress your guests—or just treat yourself to something gorgeously fresh and light—Lemon Angel Pie is the dessert to bake next. It’s a slice of sunshine that never fails to spark joy, so go on and give it a try—you’ll be hooked after one magical, citrusy bite!

Lemon Angel Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 25 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the light, airy delight of this Lemon Angel Pie, a heavenly combination of crisp meringue shell filled with luscious lemon cream and topped with fresh berries. Perfect for a refreshing dessert on a warm day!

Ingredients

Scale

Meringue Shell:

4 large egg whites (room temperature)
1/4 teaspoon cream of tartar
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon white vinegar
1 tablespoon cornstarch

Whipped Cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Lemon Cream Filling:

1/2 cup lemon curd (homemade or store-bought)
Fresh berries and lemon zest for garnish (optional)

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Instructions

Prepare Meringue Shell: Preheat the oven to 275°F (135°C). Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, then fold in vanilla, vinegar, and cornstarch. Bake in a pie plate.
Cool Meringue: Turn off the oven, crack the door, and let the meringue cool completely inside the oven.
Make Whipped Cream: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in lemon curd.
Assemble Pie: Spoon lemon cream mixture into meringue shell. Chill for at least 2 hours.
Serve: Garnish with berries and lemon zest before serving.

Notes

This pie is best served chilled the same day but can be stored in the refrigerator for up to 2 days.
For a brighter lemon flavor, use homemade lemon curd with fresh lemon juice and zest.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American