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Perfect Lemon Meringue Pie Recipe with Mile-High Topping

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A classic lemon meringue pie with a tangy lemon curd filling and a fluffy, toasted mile-high meringue topping. This easy recipe delivers a perfect balance of tart and sweet with a cloud-like meringue that holds its height beautifully.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water
  • 1 cup (200g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup (240ml) water
  • 3 large egg yolks, lightly beaten
  • 1/3 cup (80ml) freshly squeezed lemon juice (about 2 lemons)
  • 2 teaspoons lemon zest
  • 2 tablespoons unsalted butter, cut into small pieces
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together flour and salt. Cut in cold, cubed butter until mixture resembles coarse crumbs. Slowly add ice-cold water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
  2. Form the dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  3. Roll Out the Dough: Lightly flour surface and roll chilled dough to about 12 inches in diameter. Transfer to 9-inch pie dish, pressing gently into corners. Trim edges leaving 1-inch overhang, fold under and crimp.
  4. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Let cool completely.
  5. Prepare the Lemon Filling: In medium saucepan, whisk sugar and cornstarch. Gradually stir in water until smooth. Cook over medium heat, whisking constantly until thickened and boiling (5-7 minutes). Boil 1 minute, remove from heat.
  6. Temper egg yolks by slowly whisking in about 1/2 cup hot mixture, then return all to saucepan. Bring to gentle boil, stirring constantly, cook 2 more minutes until thickened.
  7. Remove from heat, stir in lemon juice, lemon zest, and butter until smooth. Pour filling into cooled crust.
  8. Make the Mile-High Meringue: With clean beaters, whip egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, increase to high speed until stiff, glossy peaks form. Beat in vanilla if using.
  9. Spread meringue generously over lemon filling, sealing edges to prevent shrinking. Use back of spoon to create peaks and swirls.
  10. Bake at 350°F (175°C) for 12-15 minutes or until meringue is golden brown. Watch closely to avoid burning.
  11. Cool pie on wire rack for at least 1 hour, then chill in fridge for 2 hours before serving.

Notes

If meringue weeps, it likely wasn’t baked long enough or sugar wasn’t fully dissolved. Seal meringue edges tightly to crust to prevent shrinking. Chill pie well before serving for best filling set. For gluten-free crust, use almond flour or store-bought gluten-free shell. For dairy-free, substitute butter with coconut oil and use coconut milk in filling. Fresh berries make a lovely garnish.

Nutrition

Keywords: lemon meringue pie, lemon pie, meringue topping, dessert, easy pie recipe, homemade pie, lemon curd, mile-high meringue

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