If you’re hunting for a show-stopping, sunshine-bright dessert that feels almost effortless, Lemon Angel Pie is about to steal your heart! Imagine fluffy cubes of angel food cake soaking up a luscious, tangy lemon filling, all crowned with a billowy cloud of whipped cream. This pie is perfectly sweet, delightfully soft, and so refreshing that it practically begs to be the star at your next gathering. Lemons and angel food cake were meant to be together, and this recipe is proof—one bite, and you’ll see why Lemon Angel Pie has earned a permanent spot on our family table.
Ingredients You’ll Need
Simplicity is at the heart of this dessert, and every ingredient here serves a delicious purpose. From zippy lemons to dreamy whipped cream, each one adds flavor, texture, or that extra touch of magic to your Lemon Angel Pie.
- Angel food cake: Cubed angel food cake creates the pillowy, naturally sweet “crust” that makes this pie so unique.
- Granulated sugar: Sweetens the lemon filling just enough to balance the tartness without overwhelming it.
- Cornstarch: Helps thicken the filling for that perfect creamy, sliceable texture.
- Salt: A pinch heightens flavors and keeps the sweetness in check.
- Water: Dissolves the dry ingredients, ensuring a silky, smooth lemon mixture.
- Egg yolks: Lend richness and beautiful yellow color to your lemon layer.
- Unsalted butter: Adds a touch of richness and glossy finish to the filling.
- Fresh lemon juice: The star ingredient—fresh is best for that zingy, citrus punch.
- Lemon zest: Tiny flecks bring even more concentrated lemon flavor and pretty speckles.
- Vanilla extract: Deepens the overall flavor and softens the tartness.
- Heavy whipping cream: Whips up light and fluffy for a dreamy pie topping.
- Powdered sugar: Sweetens and stabilizes your whipped cream crown.
How to Make Lemon Angel Pie
Step 1: Build the Cake Base
Start by cutting your angel food cake into bite-sized, 1-inch cubes. Arrange these fluffy pieces in the base of a 9-inch pie dish, nestling them in evenly. This is the whimsical “crust” of your Lemon Angel Pie, soaking up every bit of the tangy filling you’ll add later.
Step 2: Prepare the Luscious Lemon Filling
In a medium saucepan, whisk together the sugar, cornstarch, and a pinch of salt. Now, gradually whisk in the water to create a smooth slurry—no lumps, please! Place the saucepan on medium heat and cook, stirring constantly, until the mixture thickens and just starts to bubble. It should look glossy and pudding-like.
Step 3: Temper and Add the Egg Yolks
Next, carefully whisk about 1/2 cup of the hot lemon mixture into your lightly beaten egg yolks. This gentle process (called tempering) prevents scrambling the yolks. Pour the egg yolk mixture back into the saucepan, stirring constantly to combine, and cook for another 1–2 minutes until thick and velvety.
Step 4: Finish the Filling
Remove the pan from the heat and stir in unsalted butter, fresh lemon juice, lemon zest, and vanilla extract. Mix until everything is completely melted and smooth—the scent will be irresistible! This is where your Lemon Angel Pie earns its signature zing.
Step 5: Assemble and Chill
Pour the warm lemon filling right over the angel food cake cubes, then use a spatula to gently spread it so every piece gets blanketed in sunshine. Cover the dish and refrigerate for at least 3 hours (or up to overnight) until the filling is cold and set.
Step 6: Whip and Top
Just before serving, beat the heavy cream with powdered sugar until soft, billowy peaks form. Mound the whipped cream over the chilled pie, swirling it into pretty waves. Now your Lemon Angel Pie is ready to dazzle!
How to Serve Lemon Angel Pie
Garnishes
A sprinkle of extra lemon zest, a few paper-thin lemon slices, or even a handful of fresh berries all make gorgeous, vibrant toppings. Each adds eye-catching color and a bit more citrus fragrance that tempts everyone to dig in.
Side Dishes
Pair a slice of Lemon Angel Pie with a scoop of vanilla bean ice cream or a handful of juicy seasonal berries. For a breezy brunch, serve with a fresh fruit salad or light herbal tea to keep things refreshingly simple.
Creative Ways to Present
Try layering cubes and filling in individual dessert glasses for an elegant trifled effect, or cut the chilled pie into petite bars for a picnic-worthy treat. You can even use mini angel food cakes or muffin tins to make personalized Lemon Angel Pie servings that will wow a crowd.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Lemon Angel Pie tightly with plastic wrap or an airtight lid. Keep it in the refrigerator for up to three days—the cake will stay fluffy, and the flavors meld even more with time!
Freezing
Freezing is possible, though best before adding the whipped cream. Wrap the baked and cooled pie well in plastic and aluminum foil, and freeze for up to a month. Thaw in the refrigerator overnight, then whip up fresh cream for topping just before serving.
Reheating
This dreamy dessert is at its best served cold, straight from the fridge—no reheating needed! If you do accidentally freeze the pie, simply make sure it’s fully thawed in the refrigerator before you slice and serve.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh really makes a difference in Lemon Angel Pie, bringing brighter, cleaner flavor. Bottled juice will work in a pinch, but the taste won’t be quite as vibrant.
Can I make the pie a day ahead?
Absolutely! In fact, Lemon Angel Pie sets and slices even better when made the night before. Just wait to whip and spread the cream until right before serving.
Is it possible to make Lemon Angel Pie gluten-free?
Yes—just use a gluten-free angel food cake. All the other ingredients are naturally gluten free, so this pie easily fits into a gluten-friendly menu.
Can I replace the whipped cream with store-bought topping?
Definitely! Whipped topping is a lighter, faster alternative, though homemade whipped cream adds a richer, fluffier finish. Choose what fits your taste and time.
What’s the best way to zest a lemon?
Use a fine microplane zester for the brightest, most aromatic results—just be careful to remove only the yellow zest, not the white pith underneath, for pure lemony goodness.
Final Thoughts
Whether you’re a citrus lover or simply want a dessert that feels like summer in every bite, Lemon Angel Pie will always bring smiles and seconds. With a cloud-like base, sunshine-bright filling, and plush whipped cream, it’s a slice above the rest—give it a try and get ready for rave reviews!
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Lemon Angel Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Chilling, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Angel Pie is a delightful no-bake dessert featuring fluffy angel food cake cubes topped with a luscious, tangy lemon filling and a dollop of whipped cream. This refreshing and light pie is perfect for summer gatherings or any time you crave a bright citrusy treat.
Ingredients
For the Pie:
- 1 prepared angel food cake (store-bought or homemade)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks, lightly beaten
- 1 tablespoon unsalted butter
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the Angel Food Cake: Cut the angel food cake into 1-inch cubes and arrange them in a 9-inch pie dish.
- Make the Lemon Filling: In a saucepan, combine sugar, cornstarch, salt, and water. Cook until thickened. Temper the egg yolks, then add back to the saucepan. Cook until thick, then stir in butter, lemon juice, zest, and vanilla.
- Assemble the Pie: Pour the lemon filling over the cake cubes in the dish. Chill for at least 3 hours.
- Prepare the Whipped Cream: Whip the cream and powdered sugar until soft peaks form.
- Finish and Serve: Spread whipped cream over the chilled pie before serving.
Notes
- For a lighter version, use whipped topping instead of heavy cream.
- This pie can be made a day ahead for convenience.
- Garnish with extra lemon zest or thin lemon slices for presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 36 g
- Sodium: 270 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 85 mg
