I coaxed a Homemade Lemon Meringue Pie into a mile high marvel with a silky tart lemon custard nestled beneath a billowy, glossy meringue that somehow refuses to collapse.

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I’ve been chasing the perfect Mile High Lemon Meringue Pie for years, and this version finally makes me pause. The tart lemon filling sings because of fresh lemon juice and the pastry gets that flaky give from all purpose flour, yet the real show is the towering meringue that browns like a cloud.

Folks keep asking for the Best Lemon Meringue Pie Recipe and I cant blame them, its one of those desserts that looks impossible but somehow rewards the brave. Give it a try if you like drama on a plate, you might get hooked.

Ingredients

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All purpose flour gives structure and carbs, some protein but low fiber content too
Butter adds richness, saturated fat and calories, makes crust tender and gives buttery flavor
Lemon juice and zest bring bright sourness, vitamin C boost and fresh aromatic lift
Granulated sugar sweetens filling and meringue, helps browning and adds empty carbs mostly too
Egg yolks thicken custard, give richness and fat, add protein and golden color too
Egg whites whip into meringue, create airy protein foam, light texture and volume too
Cornstarch thickens the lemon filling smoothly, gives glossy set, mostly starch carbs no fiber

Ingredient Quantities

1 1/4 cups (150 g) all-purpose flour

1 tbsp granulated sugar

1/4 tsp salt

1/2 cup (113 g) unsalted butter cold and cubed

3 to 4 tbsp ice water

1 cup (200 g) granulated sugar for the lemon filling

1/3 cup (40 g) cornstarch

1/4 tsp salt for the filling

1 1/2 cups (360 ml) water

3 large egg yolks, lightly beaten

1/2 cup (120 ml) fresh lemon juice (about 2 to 3 lemons)

1 tbsp lemon zest

2 tbsp unsalted butter, room temperature

5 large egg whites, room temperature

3/4 cup (150 g) granulated sugar for the meringue

1/2 tsp cream of tartar

1 tsp vanilla extract

pinch of salt

How to Make this

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1. Make the pastry: in a bowl mix 1 1/4 cups flour, 1 tbsp sugar and 1/4 tsp salt. Cut in 1/2 cup cold cubed butter with a pastry cutter or your fingers until mixture looks like coarse crumbs with some pea sized bits. Sprinkle 3 to 4 tbsp ice water a tablespoon at a time and press until it just comes together. Form a disc, wrap and chill 30 minutes.

2. Roll and fit: on a lightly floured surface roll the dough to fit a 9 inch pie pan, trim and crimp the edges, then prick the base a few times with a fork. Chill the lined pan 15 minutes to keep the shape.

3. Blind bake the crust: preheat oven to 400F (200C). Line the crust with parchment and pie weights or dried beans and bake 15 minutes. Remove weights and parchment, bake another 5 to 8 minutes until golden. Let cool slightly while you make the filling.

4. Cook the lemon filling: whisk 1 cup sugar, 1/3 cup cornstarch and 1/4 tsp salt in a medium saucepan. Stir in 1 1/2 cups water and cook over medium heat, whisking constantly, until it thickens and starts to bubble. Whisk a few tablespoons of the hot mixture into 3 lightly beaten egg yolks to temper, then whisk the yolk mix back into the pan and cook 1 to 2 minutes more until very thick.

5. Finish the curd: remove from heat and stir in 1/2 cup fresh lemon juice, 1 tbsp lemon zest and 2 tbsp room temperature butter until smooth. Pour the hot lemon custard into the baked crust, smoothing the top.

6. Make the meringue: in a perfectly clean bowl beat 5 room temperature egg whites with 1/2 tsp cream of tartar and a pinch of salt until foamy. Slowly add 3/4 cup sugar, a tablespoon at a time, beating well after each addition until the meringue is glossy and holds stiff peaks. Beat in 1 tsp vanilla at the end.

7. Top and seal: immediately spoon or pipe the meringue over the hot lemon filling, making sure to press the meringue all the way to the crust edges so it seals and prevents weeping. You can make pretty peaks with the back of a spoon.

8. Brown the meringue: bake at 350F (175C) for 10 to 12 minutes until the meringue is golden on top. If you prefer quicker browning you can carefully use the broiler for 20 to 60 seconds but watch it like a hawk.

9. Cool and chill: let the pie cool to room temperature, then chill at least 3 to 4 hours (overnight is best) so the filling sets and slices cleanly.

10. Serve: slice with a hot dry knife for neat pieces, and enjoy that billowy sweet meringue with the bright tart lemon filling.

Equipment Needed

1. Mixing bowls (large and medium), you’ll use these for dough, filling and meringue
2. Measuring cups and spoons, dont skimp on accuracy
3. Pastry cutter or two forks (or your fingers) to cut in the butter
4. Rolling pin and a lightly floured surface for rolling the crust
5. 9-inch pie pan (metal or glass)
6. Parchment paper and pie weights or dried beans for blind baking
7. Medium saucepan and a whisk for the lemon filling
8. Electric mixer (stand or hand) or a very sturdy whisk for stiff meringue
9. Spatula, a fork for docking, plus a zester and small citrus juicer for the lemons

FAQ

Q: Can I make the crust ahead of time? Yes. You can make the dough, shape it, and chill it wrapped for up to 48 hours or freeze for 1 month. Let it thaw in the fridge before rolling, and always chill the shaped crust 30 minutes before blind baking so it won't shrink.

Q: Why did my filling not set? Usually it needs more cooking. When you add the tempered egg yolks back to the hot mixture, keep stirring and cook until it boils and thickens, about 1 to 2 minutes more. The filling will firm more as it cools, but if it still seems loose, simmer another minute on the stove and then transfer to the crust.

Q: My meringue wept or got watery, how do I stop that? Weeping comes from moisture leaving the meringue when sugar isn't fully dissolved, or when the meringue doesn't seal to the crust. Beat the whites and sugar until glossy and the sugar feels dissolved between your fingers, and press the meringue right to the hot lemon filling and to the crust edge so steam can't escape under it. Also avoid making it on very humid days if you can.

Q: How do I get tall, stable meringue peaks? Use room temperature egg whites, add the sugar slowly while beating, and include the cream of tartar to stabilize. Beat to stiff glossy peaks but don't overbeat or it'll look dry and grainy. Pipe or spoon on with big swoops, then bake right away to set the shape.

Q: Can I use bottled lemon juice instead of fresh? You can, but fresh lemon juice will give a brighter, fresher flavor. If you must use bottled, taste first since acidity varies, and add a bit more zest if the flavor seems flat.

Q: How long and how should I store leftovers? Keep pie covered in the fridge for up to 3 days. The meringue will slowly weep over time so it's best the same day or next day. To refresh slightly, bring the pie to room temp for 20 minutes before serving but don't leave it out longer than 2 hours.

Mile High Lemon Meringue Pie Recipe Substitutions and Variations

All-purpose flour: swap with pastry flour cup-for-cup for an extra tender crust, or try whole wheat pastry flour 1:1 for a nuttier, slightly denser crust — expect small texture changes.
Unsalted butter (cold): use salted butter instead and skip any extra salt in the dough, or use cold vegetable shortening (or half butter/half shortening) for a flakier, less buttery-tasting crust.
Cornstarch (in the lemon filling): replace with arrowroot starch 1:1 for a clear, glossy set, or use tapioca starch (about the same amount) though the filling may be a touch chewier; avoid arrowroot if you plan to overcook the filling too long.
5 large egg whites / 1/2 tsp cream of tartar (meringue): use pasteurized liquid egg whites (same volume as fresh) for convenience, and swap cream of tartar with about 1 tsp lemon juice or white vinegar; for a vegan option use aquafaba (chickpea liquid) about 3 tbsp per egg white, you will need to whip longer and maybe add a bit more sugar.

Pro Tips

1) Keep everything really cold when you make the crust, but dont overwork it. If the butter melts into the flour the dough gets tough and the crust will shrink. Work fast, pop the dough in the fridge if your hands get warm, and if you see any big cracks press a little extra dough into them so it bakes evenly.

2) When you cook the lemon custard go by texture and temperature not just time. It should be glossy and coat the back of a spoon, or around 175 to 180 F on a probe, then temper the yolks slowly so they dont scramble. If it seems too thin, keep it over low heat a minute longer, whisking constantly.

3) Make sure the sugar is fully dissolved in the meringue or it will be gritty and can cause weeping. Add the sugar slowly while beating, and rub a bit between your fingers to check for grit. Also press the meringue all the way to the crust edge so it seals the filling, that really helps stop watery gaps from forming.

4) Browning and serving tips: brown the meringue quickly so the inside stays soft, then let the pie cool to room temp before chilling so the filling sets smooth. For clean slices run a knife under hot water, wipe it dry between cuts, and chill the pie overnight if you want perfect, neat pieces.

Mile High Lemon Meringue Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I coaxed a Homemade Lemon Meringue Pie into a mile high marvel with a silky tart lemon custard nestled beneath a billowy, glossy meringue that somehow refuses to collapse.

Servings

servings

Calories

430

kcal

Equipment: 1. Mixing bowls (large and medium), you’ll use these for dough, filling and meringue
2. Measuring cups and spoons, dont skimp on accuracy
3. Pastry cutter or two forks (or your fingers) to cut in the butter
4. Rolling pin and a lightly floured surface for rolling the crust
5. 9-inch pie pan (metal or glass)
6. Parchment paper and pie weights or dried beans for blind baking
7. Medium saucepan and a whisk for the lemon filling
8. Electric mixer (stand or hand) or a very sturdy whisk for stiff meringue
9. Spatula, a fork for docking, plus a zester and small citrus juicer for the lemons

Ingredients

1 1/4 cups (150 g) all-purpose flour
1 tbsp granulated sugar
1/4 tsp salt
1/2 cup (113 g) unsalted butter cold and cubed
3 to 4 tbsp ice water
1 cup (200 g) granulated sugar for the lemon filling
1/3 cup (40 g) cornstarch
1/4 tsp salt for the filling
1 1/2 cups (360 ml) water
3 large egg yolks, lightly beaten
1/2 cup (120 ml) fresh lemon juice (about 2 to 3 lemons)
1 tbsp lemon zest
2 tbsp unsalted butter, room temperature
5 large egg whites, room temperature
3/4 cup (150 g) granulated sugar for the meringue
1/2 tsp cream of tartar
1 tsp vanilla extract
pinch of salt

Directions

Make the pastry: in a bowl mix 1 1/4 cups flour, 1 tbsp sugar and 1/4 tsp salt. Cut in 1/2 cup cold cubed butter with a pastry cutter or your fingers until mixture looks like coarse crumbs with some pea sized bits. Sprinkle 3 to 4 tbsp ice water a tablespoon at a time and press until it just comes together. Form a disc, wrap and chill 30 minutes.
Roll and fit: on a lightly floured surface roll the dough to fit a 9 inch pie pan, trim and crimp the edges, then prick the base a few times with a fork. Chill the lined pan 15 minutes to keep the shape.
Blind bake the crust: preheat oven to 400F (200C). Line the crust with parchment and pie weights or dried beans and bake 15 minutes. Remove weights and parchment, bake another 5 to 8 minutes until golden. Let cool slightly while you make the filling.
Cook the lemon filling: whisk 1 cup sugar, 1/3 cup cornstarch and 1/4 tsp salt in a medium saucepan. Stir in 1 1/2 cups water and cook over medium heat, whisking constantly, until it thickens and starts to bubble. Whisk a few tablespoons of the hot mixture into 3 lightly beaten egg yolks to temper, then whisk the yolk mix back into the pan and cook 1 to 2 minutes more until very thick.
Finish the curd: remove from heat and stir in 1/2 cup fresh lemon juice, 1 tbsp lemon zest and 2 tbsp room temperature butter until smooth. Pour the hot lemon custard into the baked crust, smoothing the top.
Make the meringue: in a perfectly clean bowl beat 5 room temperature egg whites with 1/2 tsp cream of tartar and a pinch of salt until foamy. Slowly add 3/4 cup sugar, a tablespoon at a time, beating well after each addition until the meringue is glossy and holds stiff peaks. Beat in 1 tsp vanilla at the end.
Top and seal: immediately spoon or pipe the meringue over the hot lemon filling, making sure to press the meringue all the way to the crust edges so it seals and prevents weeping. You can make pretty peaks with the back of a spoon.
Brown the meringue: bake at 350F (175C) for 10 to 12 minutes until the meringue is golden on top. If you prefer quicker browning you can carefully use the broiler for 20 to 60 seconds but watch it like a hawk.
Cool and chill: let the pie cool to room temperature, then chill at least 3 to 4 hours (overnight is best) so the filling sets and slices cleanly.
Serve: slice with a hot dry knife for neat pieces, and enjoy that billowy sweet meringue with the bright tart lemon filling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.