Zesty Cloud of Sunshine: Divine Lemon Angel Pie Recipe

Baking a perfect lemon angel pie demands precision and passion for citrus-infused desserts.

Light meringue creates an ethereal base that melts smoothly on your palate.

The delicate crust whispers promises of tangy brightness and creamy indulgence.

Zesty lemons dance through each layer, bringing vibrant flavor and unexpected elegance.

Whipped cream crowns this masterpiece with silky softness and delicate peaks.

Sweet and tart notes harmonize in a dessert that feels both luxurious and comforting.

You’ll adore every celestial bite of this show-stopping pie that transforms simple ingredients into pure culinary magic.

Tips to Balance Sweetness in Lemon Angel Pie

• Meringue Mastery Tips: Ensure egg whites are at room temperature for better volume and stability.
• Lemon Zest Magic: Add extra lemon zest to the filling for a more intense citrusy punch.
• Gluten-Free Heaven: This naturally gluten-free dessert is perfect for those with wheat sensitivities.
• Make-Ahead Marvel: Prepare the pie a day in advance to allow flavors to meld and filling to set perfectly.
• Texture Twist: For a crunchier meringue, leave the pie in the turned-off oven with the door slightly open to dry out completely.

Serving Suggestions for a Heavenly Lemon Dessert

• Citrus Summer Soirée: Serve this pie at an afternoon garden party, paired with chilled white wine or sparkling prosecco to enhance the lemon's bright flavors.
• Brunch Showstopper: Present alongside fresh berries and a light mimosa for an elegant weekend breakfast gathering that will impress your guests with minimal effort.
• Seasonal Celebration: Decorate with edible flowers like lavender or candied lemon peels during spring and summer events to create a visually stunning dessert centerpiece that feels both sophisticated and welcoming.
• Tea Time Treat: Slice into small, delicate portions and serve with Earl Grey or chamomile tea, creating a perfect mid-afternoon indulgence that balances the pie's tangy and creamy profile.

Keep Lemon Angel Pie Fluffy in the Fridge

• Chilled Storage Shield: Refrigerate the lemon angel pie in an airtight container for up to 3 days to maintain its delicate texture and prevent absorbing other food odors.
• Freezing Friendly: Wrap the pie tightly in plastic wrap and aluminum foil to freeze for 1-2 weeks, ensuring no moisture or freezer burn compromises its delicate meringue and creamy filling.
• Counter Caution: Keep the pie away from direct sunlight or warm kitchen areas, as the delicate meringue and lemon filling can quickly lose their perfect consistency when exposed to heat.
• Slice-and-Serve Strategy: Cut clean, precise slices using a knife dipped in hot water and wiped dry between each cut to create smooth, elegant servings without disrupting the pie's delicate layers.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Calories: 320 kcal

Servings: 8

Lemon Angel Pie Recipe Ingredient List

• Egg Whites: Provides structure and volume for the delicate, cloud-like base with pristine white appearance.
• Cream of Tartar: Stabilizes egg whites, ensuring smooth and robust meringue texture.
• Sugar: Sweetens and helps create glossy, sturdy meringue with beautiful golden edges.
• Vanilla Extract: Adds subtle aromatic depth and enhances overall flavor profile.

• Egg Yolks: Creates rich, silky base for intense lemon curd with luxurious texture.
• Lemon Juice: Delivers bright, zesty tang and signature citrusy punch to the filling.
• Sugar: Balances tartness and provides smooth sweetness in lemon curd.
• Cornstarch: Thickens and stabilizes lemon curd, creating perfect creamy consistency.
• Butter: Enriches flavor, adds glossy sheen, and contributes velvety mouthfeel.
• Heavy Cream: Lightens lemon curd, creating airy, decadent filling with cloud-like texture.

• Heavy Cream: Creates billowy, soft peaks for elegant finishing layer.
• Powdered Sugar: Sweetens and helps stabilize whipped cream topping.
• Vanilla Extract: Enhances cream's flavor with warm, comforting notes.
• Lemon Zest: Provides bright garnish and intensifies citrus aroma.

Tools to Make a Cloud-Like Lemon Angel Pie

• Electric mixer: Essential for whipping egg whites and cream to perfect peaks.
• 9-inch pie pan: Crucial for creating the meringue base and holding the dessert.
• Medium saucepan: Needed for cooking the lemon curd smoothly.
• Whisk: Perfect for blending lemon curd ingredients without lumps.
• Clean mixing bowls: Required for separating ingredients and whipping.
• Spatula: Helps spread meringue and fold cream into lemon filling.
• Measuring spoons and cups: Ensures accurate ingredient proportions.
• Zester or grater: Optional for creating lemon zest garnish.

How to Bake a Light and Tangy Lemon Angel Pie

Create The Meringue Shell

Whip egg whites in a spotless bowl using an electric mixer until they become fluffy. Sprinkle cream of tartar and continue beating until soft billowy peaks emerge. Slowly introduce sugar while mixing on high speed until peaks become glossy and stiff. Blend in vanilla extract for extra flavor.

Carefully Spread Meringue

Transform the meringue into a beautiful shell by evenly coating the pie pan’s bottom and sides. Create smooth, elegant curves with your spatula.

Bake And Cool The Shell

Slide the pan into a 275F oven. Bake for roughly an hour until the meringue turns delicately golden and crisp. Turn off the oven, leave the door slightly open, and allow the shell to cool completely inside.

Craft The Lemon Filling

Combine egg yolks, lemon juice, sugar, and cornstarch in a saucepan. Whisk until silky smooth. Cook over medium heat, stirring continuously until the mixture thickens dramatically. Remove from heat and swirl in butter until melted.

Finish The Filling

Let the lemon mixture cool to room temperature. Gently fold in whipped cream to create a light, airy texture.

Assemble The Pie

Pour the lemon filling into the cooled meringue shell. Spread evenly and refrigerate for two hours to set.

Crown With Whipped Cream

Whip heavy cream with powdered sugar and vanilla until soft peaks form. Generously top the pie with billowy cream. Optional: Sprinkle lemon zest for a bright finish.

Serve And Enjoy

Slice carefully and serve chilled. Savor each creamy, tangy bite of this heavenly dessert.

Heavenly Lemon Angel Pie Recipe

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4.8 from 25 reviews

• Total Time: 1 hour 25 minutes
• Yield: 9 1x

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Description

Heavenly lemon angel pie blends delicate meringue with zesty citrus cream on a crisp base. Silky layers create an elegant dessert that delights palates with its perfect balance of sweetness and tartness.

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Ingredients

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• 4 egg whites (large, room temperature)
• 1 cup (200 g) granulated sugar
• ½ tsp cream of tartar
• ½ tsp vanilla extract
• 4 egg yolks
• ½ cup (120 ml / 4 fl oz) lemon juice (freshly squeezed, about 3–4 lemons)
• ½ cup (100 g) granulated sugar
• 2 tbsps cornstarch
• 2 tbsps unsalted butter
• 1 cup (240 ml / 8 fl oz) heavy cream
• 2 tbsps powdered sugar
• 1 tsp vanilla extract
• Lemon zest or curls (for garnish)

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Instructions

1. Preparation: Preheat oven to 275F (135C) and lightly grease a 9-inch pie pan, creating a pristine baking environment.
2. Meringue Creation: Whip egg whites with cream of tartar until soft peaks form, then gradually add sugar while beating on high speed until stiff, glossy peaks develop with a whisper of vanilla extract.
3. Meringue Shaping: Spread the luminous meringue across the pie pan, meticulously covering bottom and sides to form a delicate, crisp foundation.
4. Meringue Baking: Bake for 50-60 minutes until pale golden, then switch off oven and leave door slightly open, allowing the crust to cool and set within the residual warmth.
5. Lemon Curd Crafting: In a saucepan, combine egg yolks, lemon juice, sugar, and cornstarch, whisking constantly over medium heat until the mixture thickens and coats the back of a spoon (5-7 minutes).
6. Curd Refinement: Remove from heat, incorporate butter until fully melted, then cool to room temperature, creating a silky, vibrant lemon base.
7. Filling Composition: Fold whipped cream into the cooled lemon curd, generating a light, ethereal filling with cloud-like consistency.
8. Assembly: Pour the lemon filling into the meringue crust, ensuring an even distribution, then refrigerate for minimum 2 hours to achieve perfect set.
9. Crowning Glory: Whip heavy cream with powdered sugar and vanilla until soft peaks form, then lavishly spread or pipe over the chilled pie.
10. Final Flourish: Garnish with delicate lemon zest or elegant cream curls, then slice and serve this exquisite dessert thoroughly chilled, ready to enchant discerning palates.

Notes

• Manage Egg Whites Perfectly: Ensure absolutely clean, grease-free bowl and beaters when whipping egg whites to guarantee maximum volume and stable meringue structure.
• Prevent Meringue Collapse: Beat egg whites gradually and consistently, adding sugar slowly to maintain structural integrity and avoid deflation during baking.
• Control Baking Temperature: Use low oven temperature to create crisp meringue without browning, allowing gentle drying process that preserves delicate texture.
• Stabilize Lemon Curd Consistency: Continuously stir curd mixture while cooking to prevent scrambling and achieve smooth, silky texture without lumps or burning.

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 282
• Sugar: 24 g
• Sodium: 56 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 122 mg