By Bring Lemon Angel Pie to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Lemon Angel Pie captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Lemon Angel Pie becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 eggs, separated
1 ½ cups sugar, divided
¼ teaspoon cream of tartar
¼ cup lemon juice (about 1 large lemon)
1 tablespoon finely grated and chopped lemon zest (about 1 large lemon)
¼ teaspoon kosher salt
2 cups heavy whipping cream
PREPARATION STEPS
Crust:
– Preheat the oven to 300°F
In a mixing bowl, beat the egg whites until white and fluffy, about 3 minutes
Gradually add in 1 cup of sugar and cream of tartar
Beat for another minute until well combined.
– Scoop the mixture into a buttered glass pie pan and bake for 50 minutes, until the crust is puffy, lightly browned, and beginning to crack
Remove from the oven and let cool completely.
Filling:
– While the crust is baking, whisk together the egg yolks, ½ cup sugar, lemon juice, lemon zest, and salt
Microwave the mixture for 3-4 minutes, stirring every 45 seconds until thickened
Let the lemon filling cool.
Assembly:
– Once both the crust and lemon filling have cooled, whip the heavy cream into stiff peaks. Gently fold half of the whipped cream into the lemon mixture until well combined.
– Spoon the lemon filling over the cooled crust and spread it evenly with a spatula. Dollop the remaining whipped cream over the lemon filling and smooth it out with a spatula.
Refrigeration:
– Refrigerate the pie for 12-24 hours before serving to allow the flavors to meld together. The pie will keep nicely in the refrigerator for 2-3 days.
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
