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Mile-High Lemon Pie Recipe

★★★★★

4.5 from 100 reviews
  • Author: Matteo
  • Total Time: 45 minutes plus chilling time (4 hours to overnight)
  • Yield: 8 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://todayplates.com/mile-high-lemon-pie-recipe/