angelic lemon pie

Angelic lemon pie on a striped towel with a basket in the background.

Easter dessert? I could count on mom to serve lemon angel pie for special occasions, perhaps because it was her favorite, although she was a chocolate lover at heart. This version of lemon meringue pie skips the pastry crust and floats the lemon filling on top of frothy egg whites. Top it off with whip cream and it becomes divine. This pie might not win a beauty contest, but I haven’t heard any complaints, or seen any crumbs left behind.

lemon angel pie

Serves: 8


  • 4 eggs separated, room temperature
  • 1½ cups granulated sugar
  • ¼ teaspoon cream of tartar
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • ¼ teaspoon kosher salt
  • 2 cups heavy whipping cream



Heat the oven to 300°F. Butter a 9-inch deep glass pie pan.


Beat the egg whites until white and fluffy, about 3 minutes. Gradually add 1 cup of sugar and the cream of tartar. Beat for another minute to combine.


Scoop the egg white mixture into the prepared glass pie pan. Gently spread evenly to cover the pan. Bake for 50 minutes, until puffy, lightly browned and beginning to crack along the edges. Remove from oven and let cool.


To make the filling, place the 4 egg yolks in a medium heatproof bowl and beat slightly.


Stir in ½ cup sugar, lemon juice, zest and salt.


Place the bowl in the microwave and cook for 3-4 minutes, whisking every 45 seconds until it thickens. Let cool.


Whip the heavy cream until it forms peaks. Fold ½ of the whipped cream into the cooled lemon mixture. Spoon this filling into the meringue crust.


Top the pie with the remaining whipped cream. Refrigerate for 12-24 hours before serving.


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