This Mile High Lemon Meringue Pie is so fun to make. Reminds you of the pie Grandma used to make…simple, but perfect…and piled high with sweet airy golden Meringue!
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One of the first pies I ever remember falling in love with was Lemon Meringue. It makes my mouth just water to think about it!
I’m not even sure when I had my first taste of this personal favorite. There was something about the creamy lemon filling and the light, sweet, perfectly toasted meringue that made my taste buds soar!
I don’t make it often because “someone” in this house doesn’t like lemon! (I love him…but I seriously question his tastes?)
However…someone at this “Nest” DOES love it, and is selfish enough, at times, to make something just for herself! (No! I did not eat this entire pie by myself…not that I couldn’t have…given the time!)
So a few weeks ago, I made this Mile High Lemon Meringue Pie for ME!
What makes it “Mile High”? I doubled the Meringue! I can’t stand when it shrinks down and you’re left with this thin layer of the good stuff. I’ll have none of that! Not at this Nest.
How To Make Mile High Lemon Meringue Pie
I used Meyer Lemons, you can use either, traditional or Meyer. I just happened to score an amazing deal on a few bags of Meyer Lemons.
TIP: Meyer Lemons are a little sweeter than regular lemons, less acidic, and have a slightly darker flesh.
You’ll need a 9 inch pie crust, baked. I made mine from scratch and baked it at 350° for 15 minutes.
In a medium saucepan, combine sugar, cornstarch, flour, and salt.
TIP: Make sure you have all your ingredients prep’d and ready to use. This comes together quickly and you don’t have time to stop and get things ready.
Slowly stir in water. Cook over medium heat, stirring until your arm falls off! (Okay… I ‘m being a tad over dramatic!) In other words…stirring constantly!!! (It will be worth all the effort…trust me!)
Continue to cook until mixture is thick and bubbly. Remove from heat. (It doesn’t look too appetizing yet…in fact it looks like you’re making glue! Yikes! You’re not.)
It’s important to follow the next steps EXACTLY!
Beat room temperature egg yolks in a small bowl, and gradually add ONE cup of the hot mixture into the egg yolks.
Why are we doing this? To temper the eggs. (If we could just do this with all two-year olds! lol)
TIP: If you were to pour the beaten eggs directly into the sauce pan with the entire hot thickened filling mixture…you’d have scramble eggs. Nobody wants that in their Lemon Meringue pie!
Stir the combined egg and hot filling mixture back into the saucepan.
Add butter, lemon juice, and lemon zest. Cook over low heat for 3 minutes, or until mixture is thick, stirring until your other arm falls off. (Just kidding…but keep stirring it constantly! STIR!!! lol)
You can add a drop or two of yellow food color if you want. I didn’t. The farm fresh egg yolks I used along with the Meyer Lemons had enough deep rich yellow color that I didn’t feel it was necessary.
Pour filling into the cooled pie shell and set aside to cool.
In your mixer, with your whisk attachment, add 6 egg whites at room temperature and 1/4 plus 1/8 teaspoon cream of tartar.
Whip egg whites and cream of tartar until foamy white.
Gradually add 3/4 cup superfine sugar, and continue whipping until meringue is glossy and forms stiff peaks.
Spoon meringue over pie filling using a pretty yellow spatula! (Alright… maybe I’m taking liberties with the spatula colors! lol I guess you can use any color you want. However, yellow is keeping with our theme. Just sayin’…)
TIP: Be sure to push your meringue to the edge of the pie crust. You want to seal it to the crust edge so that it won’t shrink when you bake it.
Use your spatula to create small uniform peaks. If they’re not uniform…start over. (I’m kidding!!! Everyone with O.C.D. just went into a full panic! Including me!) It does NOT have to be perfect!
Pop the pie into your preheated 425° degree oven for 3-5 minutes until Meringue is golden brown.
TIP: You may want to gently turn it half way through baking to uniformly brown the meringue.
Remove from oven. Cool to room temperature and refrigerate for 4 hours to allow filling to set. Keep refrigerated until ready to serve.
Isn’t that a beautiful Lemon Meringue Pie! The meringue is perfect!
Increasing the meringue topping takes this from a great pie to a SPECTACULAR Lemon Meringue Pie! Truly!
There’s something Magical about Meringue. It’s delicate and dreamy! Add it to this incredibly luscious creamy, slightly tart, lemon filling and you have a flavor explosion with every yummy decadent bite! They compliment each other so perfectly.
If you’re a member of the “Lemon Fan Club” then this is a MUST try dessert! It’s just like Grandma made!
If you enjoyed this delicious pie, you may enjoy these other delicious Pie Recipes
- Fresh Classic Blueberry Pie
- Traditional Homemade Cherry Pie
- The Best Key Lime Pie
- No-bake Strawberry Cream Pie
- Dutch Apple Pie
The free printable it below. Be sure to sign-up for my bi-monthly News Letter so you’ll know all the delicious new recipes I have coming your way each month.
Thanks so much for stopping by. I love having you here at my Nest!
Hope you enjoyed this recipe as much as I did…even if I did have to eat it alone! Next time I’ll invite y’all to join me!
- 1 9-inch pie crust, baked
- 1 Cup Granulated Sugar
- 3 Tablespoons corn starch
- 2 Tablespoons All-Purpose Flour
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 egg yolks- at room temperature
- 2 Tablespoons butter
- 2 lemons juiced and zested
- 6 egg whites at room temperature
- 1/4 plus 1/8 teaspoon cream of tartar
- 3/4 cup superfine sugar
- Bake Pie Crust according to your favorite recipe or box instructions.
- Combine sugar, cornstarch, flour, and salt in a medium saucepan. Slowly stir in water. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Remove from heat.
- Beat egg yolks, gradually add ONE cup of the hot mixture to the egg yolks to temper them.
- Stir egg mixture back into the mixture in the saucepan. Add butter, lemon juice, and lemon zest. Cook over low heat for 3 minutes, or until thick, stirring constantly.
- Pour filling into the cooled pie shell and set aside to cool while you make the meringue.
- Place room temperature egg whites and cream of tartar in mixing bowl with whisk attachment. Whip until foamy white. Gradually add sugar and continue whipping until meringue forms stiff peaks and is glossy.
- Spoon meringue over pie filling using a spatula to form small uniform peaks. Make sure Meringue is touching the pie shell to seal it to the edges. This will prevent shrinking during baking.
- Bake in preheated 425° oven for 3-5 minutes. Turn pie as needed for uniform browning.
- Cool to room temperature and refrigerate for 4 hours or over night for filling to set.
Chill time is an additional 4 hours for filling to set.
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M KITCHEN WORLD Heat Resistant Silicone Spatulas Set - Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing - Ergonomic, Dishwasher Safe Bakeware Set of 4, Orange
KitchenAid KSM75SL Classic Plus 4.5-Qt. Tilt-Head Stand Mixer, Silver
Anchor Hocking Oven Basics 9.5-Inch Deep Pie Plate, Set of 3
Serving Size:1 slice
Amount Per Serving: Calories: 286Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 80mgSodium: 182mgCarbohydrates: 49gFiber: 1gSugar: 36gProtein: 5g