This Angel Pie is dreamy, sweet, tangy, refreshing, and creamy with a crisp melt-in-your-mouth meringue crust. The perfect dessert for any and all occasions!
Sorry if you came here today looking for my usual menu plan I post on Fridays. Today I’m shaking things up a bit because I wanted to share this dessert before Easter Sunday. If you’ve been following me for awhile, you’ve probably heard me rave about this chocolate mousse meringue crust pie. It’s heaven in a pie plate. If you’ve made it then I’m sure you will agree. This angel pie is basically a lemon version of that chocolate pie and it is just as heavenly.
I’ve been wanting to make this forever, but every time I get the meringue shell made, I always end up making the chocolate mousse version because you know my love for chocolate runs deep. With Easter just two days away, I wanted to share a new lemon dessert, so I finally went them lemon route instead of chocolate. I’m not regretting it one, single bit.
If you love lemon then you are going to fall madly in love with this pie!
This angel pie is phenomenal my friends. It’s light, refreshing and the perfect dessert for any occasion. The meringue crust is light, sweet, soft and slightly crunchy. The lemon layer is fluffy, creamy and has the perfect lemon flavor.
How To Make Meringue Crust:
- Use a clean and chilled bowl.
- Use room temperature egg whites and beat egg whites until foamy.
- Add the vanilla and vinegar and mix.
- Gradually add in sugar with the mixer still going.
- Increase speed and continue to beat until glossy and holds a stiff peak.
- Pour into a buttered pie plate and bake.
The picture on the left is the meringue crust before it’s baked. The picture on the right is the meringue crust after it bakes. Yes, it’s supposed to be all crackly like that so don’t panic when this happens to yours.
Once the shell is baked, add the lemon layer that is made up of a simple homemade lemon curd with whipped cream folded in. Then top if off with the whipped cream. . . .it’s divine!
What if my egg whites don’t get stiff and seem more runny?
Don’t fret! The crust will still bake up just fine and your pie will be delicious! Also, don’t fret when the meringue shell cracks, it’s supposed to.
Is the lemon filling easy to make?
Yes, and this particular recipe is so simple! It’s made in the microwave and is pretty much foolproof. Once you whisk the egg yolks, add the sugar, lemon juice and lemon zest. Microwave for 3 to 4 minutes, stirring every 30-40 seconds. Fold in the whipped cream and you’re all done. Easy peasy.
There is nothing intimidating about making this pie, I promise. It’s simple and this fresh lemon pie is one that you’ll find yourself going back to again and again.
This pie is going to be the star of whatever show you take it to. The combination of the lemon filling along with the sweet meringue crust is out of this world. This is a recipe that has been around for a long time. I bet your grandma probably made this.
This pie is outstanding my friends and I highly recommend you add it to your must-make list. It truly is the perfect dessert for summer BBQs, birthday celebrations, Mother’s Day, baby showers, Easter, etc.
Oh and did I mention it’s gluten free?! I have taken my chocolate mousse version to many friends that have to eat gluten free and it’s always a winner, this lemon one will be too!
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Angel Pie
- Total Time: 70 mins + 12 to 24 hours chill time
- Yield: 8 slices 1x
Description
This Angel Pie is dreamy, sweet, tangy, refreshing, and creamy with a crisp melt-in-your-mouth meringue crust. The perfect dessert for any and all occasions. ♡
Ingredients
MERINGUE CRUST:
- 2 egg whites (save yolks for lemon filling)
- 1/2 teaspoon vanilla
- 1/2 teaspoon white vinegar
- 2/3 cup sugar
Lemon Filling:
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon rind
- 2 cups whipping cream (whipped and then divided)
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
MERINGUE CRUST:
- Butter one 9-inch pie plate. Set aside.
- Place egg whites in a large mixing bowl and beat until white and fluffy. (I use my KitchenAid stand mixer).
- Add the vanilla and vinegar and then slowly add in the sugar with the mixer still going. Continue beating until mixture is stiff (but not dry). **Sometimes they won’t stiffen up very well, but will still be thick and shiny, that’s ok you can still use them.
- Pour into a buttered 9″ pie dish and press up against the sides. Bake at 300 degrees for 40-50 minutes. Turn off oven and allow to cool in oven.
Lemon Filling:
- In a medium microwave safe bowl, add the egg yolks and whisk slightly.
- Add in the sugar, lemon juice and grated lemon zest and mix well.
- Microwave for 3 1/2 to 4 minutes, whisking until smooth every 30 to 40 seconds (mixture will thicken up). Set in fridge to cool completely.
- Whip 2 cups whipping cream and fold 1/2 of the whipped cream into lemon mixture. Continue folding/mixing until it’s well combined (I first fold it into the lemon until it’s mostly combined and then whisk it to help make it smooth). Pour into cooled meringue shell.
- To the remaining whipped cream, add sugar and vanilla and mix until combined, spread on top of the lemon layer. Chill for 12 to 24 hours.
Notes
- A lot of recipes for angel pie don’t have you sweeten the remaining whipped cream that you spread on top of the lemon layer. I always sweeten mine with a little bit of granulated sugar and a splash of vanilla.
- Prep Time: 15 mins + 12 to 24 hours chill time
- Cook Time: 50 mins
Recipe Source: Meringue shell from 5 Boys Baker; lemon curd adapted slightly from Your Homebased Mom
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