Thursday, April 28, 2016

Lemon Angel Pie

Lemon Angel Pie Recipe and Tips for making a Meringue Pie Crust! (It's crazy easy!!) recipe at
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With little more than a handful of eggs, cream, sugar, and a lemon, you have what it takes to make this amazing Lemon Angel Pie. I can not get over how simple and how fantastic this pie is. When I first saw this pie on my friend Leigh Anne's blog, I knew that I needed to make it. With a name like "Lemon Angel" and those creamy cold lemony layers, this was a guaranteed win with my family.

My favorite pie for as long as I can remember has been a Lemon Meringue Pie. While that will forever hold a special place in my heart, (thanks for all the years you've made that one for me, Mom!) Lemon Angel Pie? This officially and beyond a doubt trumps the classic lemon meringue pie.

This pie may never be a beauty queen, but it is the most memorable pie I have ever made. Not one person has failed to sigh and smile as they take that first bite! The meringue crust is simply the airiest, lightest, slightly crunchy crust you can imagine. I adore it. The layers here are lighter, fluffier, and creamier than a classic lemon meringue pie could ever hope to be.

I've teased you with this pie on Snapchat for weeks now. I keep making it, because I can not get enough of it. I have fallen in love with this crazy easy meringue crust and I already have plans for more angel pies all summer long!

The meringue crust is so EASY to make, please don't be intimidated! I even snapped a few pictures for you. Basically, you whip the eggs until they are fluffy, add sugar, stir, and scoop it into the pie pan. Way less than 10 minutes start to finish and you'll have a perfect meringue crust headed into the oven.

Tips for making a Meringue Pie Crust! (It's crazy easy!!) recipe at
COOK'S NOTE: Pay attention to the times listed below when you are preparing to make this recipe. You'll want to make this pie the day before you plan to serve it.

If for some reason, your egg white mixture does not whip to soft peaks, the crust will still work! Just pour the mixture into the buttered pan. It might not be quite as fluffy, but it's every bit as tasty. (This happened to me once when I added the sugar a little earlier than I should have.)

Lemon Angel Pie
recipe lightly adapted from Your Homebased Mom
Yield: 8-10 servings
(printable recipe)

4 eggs, separated
1 1/2 cups sugar, divided
1/4 teaspoon cream of tartar
1/4 cup lemon juice, about 1 large lemon worth
1 tablespoon finely grated and chopped lemon zest, about 1 large lemon worth
1/4 teaspoon kosher salt
2 cups heavy whipping cream

Crust directions:
Preheat the oven to 300°F. Place the egg whites in a mixing bowl and beat until white and fluffy, about 3 minutes. Gradually add in 1 cup of sugar and cream of tartar. Beat another minute to combine. Scoop into a buttered glass pie pan and bake for 50 minutes, until puffy, lightly browned, and beginning to crack. While the crust is baking, make the filling and let it cool.

Remove from the oven and let cool completely. The crust will begin to crack and fall as it cools.

Filling directions:
While the crust is in the oven, whisk together the egg yolks, 1/2 cup sugar, lemon juice, zest, and salt. Microwave for 3-4 minutes, stirring every 45 seconds. (I microwave it five times for 45 seconds each, whisking until smooth between each cooking time.) The whole process takes about 5 minutes. Let cool.

When both the crust and the lemon filling have cooled, whip the cream into peaks and whisk 1/2 the whipped cream into the lemon mixture. Spoon the lemon mixture over the crust and spread with a spatula. Scoop dollops of the remaining whipped cream over the lemon filling and smooth with a spatula.

Refrigerate 12-24 hours before serving. The pie will keep nicely in the refrigerator for 2-3 days. Enjoy!

Lemon Angel Pie - the fluffiest, creamiest, dreamiest pie you'll ever make! get the recipe at

Here are some more lemon desserts you might like:
Coconut Lemon Pudding Parfaits by Taste and Tell
Luscious Lemon Poke Cake by Love From The Oven
Sunburst Lemon Bars by Barefeet In The Kitchen
Gooey Lemon Cake Bars by Shugary Sweets
Lemon Pudding Bars by The Baker Mama
Sweet and Tart Lemon Ice Cream by Barefeet In The Kitchen
Classic Lemon Bars by The Lemon Bowl

Lemon Angel Pie - the fluffiest, creamiest, dreamiest pie you'll ever make! get the recipe at
 How To Make A Meringue Pie Crust in just minutes! (It's EASY!) get the recipe at


  1. .. pie ... will ... never ... be ... the ... same.

    1. I can NOT believe you actually signed in and left a comment, Miles! I am so happy that you loved the pie as much as we do. Just don't blame me in a few weeks when you and Cristina have made the pie 17 times. Love you!

  2. Oh my gosh, this looks like a dream. Perfect Summer pie!

  3. Wow, I absolutely adore lemon chiffon pie because it's easier than lemon meringue, and this is like a another deconstructed version. Must try! Lemon trumps chocolate for me. :D

  4. Hey Mary, I just want to make sure I do this right before I attempt to make it. I kept reading and rereading your directions for assembling the pie, because your picture looks like you put a layer of whipped cream on the crust, then a layer of lemon and topped it with a thick layer of more whipped cream. But your directions say to put the lemon layer on the crust and then top it with whipped cream. I want to do it just like Mary! lol

    1. That bottom layer in the picture IS the meringue crust. It softens a little with the lemon layer spread over it and turns out thick and fluffy with just a little crunch on the bottom. It's the craziest pie ever, but I promise it works as written. I hope you love it every bit as much as we do!

    2. Ok. Thanks. I will make it as written! Can't wait to try it!

  5. I made a sugar free version of this using Truvia Baking was to die for! SOOOO yummy, thank you!

  6. Do you think you could freeze the pie (in slices) without ruining the texture too much?

    1. I haven't tried it myself, but I honestly don't think the meringue and whipped cream layers will hold up to being frozen. It's worth a try with a leftover slice, (I'll probably try that next time, just to check for myself.) but I wouldn't freezer very many slices with hopes of enjoying them later.