Mile-High Lemon Pie Recipe

Introduction

This Mile-High Lemon Pie is a delightful treat featuring a tangy lemon filling topped with a fluffy, golden meringue. It’s perfect for those who love a bright citrus dessert with a light, airy finish. With a crisp crust and towering meringue, this pie is sure to impress at any gathering.

Ingredients

• 1 (9-inch) pie crust, blind-baked
• 1 tbsp sugar (optional)
• 1 cup granulated sugar
• 3 large eggs, separated
• 1/3 cup fresh lemon juice (2–3 lemons)
• 1 tbsp lemon zest
• 2 tbsp all-purpose flour or cornstarch
• 4 large egg whites
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar (for meringue)
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Roll out the pie crust into a 9-inch pan. Prick the bottom with a fork, line with parchment paper, and add pie weights. Bake for 12 minutes. Remove the weights and bake 5 more minutes until the crust is golden. Let it cool.
3. Step 3: In a saucepan, whisk together 1 cup sugar and the flour. Add the egg yolks, lemon juice, and lemon zest, then whisk until smooth.
4. Step 4: Cook the mixture over medium heat, stirring constantly until it becomes thick and bubbly, about 4–5 minutes. Remove from heat.
5. Step 5: Pour the lemon filling into the baked crust and smooth the top.
6. Step 6: Bake the pie for 10 minutes at 350°F. Then let it cool to room temperature.
7. Step 7: In a clean bowl, whisk the 4 egg whites and cream of tartar until frothy.
8. Step 8: Gradually add 1/2 cup sugar while beating until stiff, glossy peaks form. Beat in the vanilla extract.
9. Step 9: Top the cooled lemon filling with the meringue, swirling into peaks.
10. Step 10: Toast the meringue with a kitchen torch or bake for 3–5 minutes at 350°F until golden on top.
11. Step 11: Chill the pie for at least 4 hours, preferably overnight. Slice with a warm knife to serve.

Tips & Variations

• For extra brightness, add a bit more lemon zest to the filling. Use cornstarch for a clearer filling or flour for a slightly thicker texture.
• If you don’t have a kitchen torch, baking briefly works well to brown the meringue.
• Make sure the egg whites are free of any yolk to achieve the best meringue peaks.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, avoid microwaving as it can soften the meringue; instead, bring to room temperature before serving. The meringue is best eaten fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but frozen lemon juice can be used in a pinch. Make sure it’s pure lemon juice without additives.

Why is my meringue weeping?

Meringue can weep if overbeaten or if the pie hasn’t cooled enough before applying the meringue. Make sure the filling is cooled completely and beat the egg whites just until stiff peaks form.

Mile-High Lemon Pie Recipe

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★★★★★

4.5 from 100 reviews

• Author: Matteo
• Total Time: 45 minutes plus chilling time (4 hours to overnight)
• Yield: 8 servings 1x

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Description

Mile-High Lemon Pie is a classic, tangy lemon custard pie topped with a fluffy, golden meringue. Featuring a crisp blind-baked pie crust and a luscious lemon filling thickened on the stovetop, this dessert is finished with a perfectly toasted meringue for an impressive presentation and delightful texture. Perfect for any occasion, this pie combines bright citrus flavors with a sweet, cloud-like topping.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 (9-inch) pie crust, blind-baked
• 1 tbsp sugar (optional)

Lemon Filling

• 1 cup granulated sugar
• 3 large eggs, separated
• 1/3 cup fresh lemon juice (2–3 lemons)
• 1 tbsp lemon zest
• 2 tbsp all-purpose flour or cornstarch

Meringue

• 4 large egg whites
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar (for meringue)
• 1 tsp vanilla extract

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Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the proper temperature while you prepare your pie crust and filling.
2. Blind-Bake Crust: Roll out the pie crust into a 9-inch pie pan. Prick the crust all over with a fork to prevent bubbling. Line it with parchment paper and pie weights or dried beans. Bake for 12 minutes, then remove weights and parchment and bake an additional 5 minutes until golden. Allow to cool.
3. Prepare Lemon Filling: In a saucepan, whisk together 1 cup granulated sugar and 2 tablespoons of flour or cornstarch. Add egg yolks, fresh lemon juice, and lemon zest, whisking until smooth and fully combined.
4. Cook Filling: Place the saucepan over medium heat and cook the mixture, stirring constantly to avoid lumps or burning, until it thickens and begins to bubble, approximately 4–5 minutes. Remove from heat immediately.
5. Fill Pie Crust: Pour the hot lemon filling into the cooled pie crust and smooth the top with a spatula for an even layer.
6. Bake Filling: Bake the pie for 10 minutes at 350°F to set the lemon custard. Then, remove from the oven and cool to room temperature.
7. Prepare Meringue Base: In a clean, dry bowl, whisk 4 egg whites and 1/2 teaspoon of cream of tartar until frothy to begin forming the meringue structure.
8. Add Sugar to Meringue: Gradually add 1/2 cup granulated sugar to the egg whites while continuing to beat until stiff, glossy peaks form. Stir in 1 teaspoon vanilla extract for flavor.
9. Top with Meringue: Spread the meringue evenly over the cooled lemon filling, creating swirls or peaks for a decorative effect.
10. Toast Meringue: Using a kitchen torch, toast the meringue peaks until golden brown. Alternatively, bake the pie in a 350°F oven for 3–5 minutes until the meringue is lightly browned.
11. Chill Pie: Refrigerate the pie for at least 4 hours, preferably overnight, to allow the filling to set fully. For clean slices, use a warm knife when cutting.

Notes

• Using freshly squeezed lemon juice and zest enhances the flavor significantly.
• Be careful not to overcook the filling to prevent curdling.
• Ensure the bowl and beaters are clean and free of fat when making meringue for best volume.
• If you don’t have a kitchen torch, the oven method works well to toast the meringue.
• Allowing the pie to chill overnight improves texture and flavor development.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon pie, meringue pie, lemon meringue, citrus dessert, pie recipe, classic dessert