Home » Desserts » Mile High Lemon Meringue Pie
posted by Liz Berg
on May 9, 2021 (updated 3/11/23)
This impressive Lemon Meringue Pie Recipe with lemon custard and a sweet, billowy meringue topping is nestled in a buttery pastry crust.
If you’re a fan of Lemon Desserts. this recipe is your dream come true! Just like a homemade pie from an old-fashioned diner!
Table of Contents hide
1 Why You Should Make this Lemon Pie
2 Reader Endorsem*nts:
3 The BEST Lemon Meringue Pie Recipe
4 Recipe Tips
5 How to Make:
6 Frequently Asked Questions
7 You May Also Like:
8 Lemon Meringue Pie Recipe
Why You Should Make this Lemon Pie
- If you’re a lemon lover, this is THE dessert to make!
- Lemons never go out of season, so this pie can be made all year long.
- This pie has been around, and beloved, for over 150 years!!
Reader Endorsem*nts:
- I made this as a request for my husband for his birthday pie! It was amazing, the recipe is easy to follow and my pie turned out fantastic, he couldn’t believe how good the filling was and how high the meringue was. Thank you for a great, reliable recipe!
- This is the best and easiest Lemon Meringue recipe. We really enjoyed it and keep asking for more. Thanks. I’ve got lemon trees and will never tired of making lemon recipes. Again yours is the best, no more tempering of yolks.
If I were to guess what kind of dessert the hubby would rank second to chocolate, I’d have to say lemon. He swoons over lemon bars and tarts. Desserts like my luscious Lemon Bars are right up his alley!
When I realized I hadn’t baked my favorite lemon meringue pie in years, I quickly put it on our weekend menu. With two very picky palates in our household, this was a rare dessert that all five of us enjoyed. Let me tell you, that doesn’t happen very often!!
The BEST Lemon Meringue Pie Recipe
I’ve been using this Southern Living recipe for eons. The whole pie is baked for nearly a half-hour so the meringue is perfectly cooked. Instead of just broiling it, as some recipes prefer, this method prevents you from eating under-cooked egg whites.
Although you can use just four egg whites, you have the option of making a “Mile High” lemon pie by increasing your whites to six. Follow my tips and your whites will whip to perfection and form a gorgeous cloud atop the sweet-tart lemon filling.
Recipe Tips
So if you’re looking for the perfect lemon meringue pie recipe, I’ve got you covered! This is the perfect dessert any time of year. Go ahead and treat the lemon lovers in your life to one marvelous pie! If you’re going to make a lemon pie, go BIG with this Mile High Lemon Meringue Pie!
- Always use fresh lemon juice and zest. You will be disappointed if you use bottled juice and/or dried lemon zest from a jar.
- PRO-Tip: Separate your eggs while they are cold to minimize yolk breakage. And always separate the whites into an empty bowl because each has a chance of being contaminated with some yolk if the yolk breaks. If that egg white is without any yolk bits, then pour it into another bowl used to collect all the whites.
- PRO-Tip: Egg whites whip best at room temperature. So after you separate your eggs, cover each bowl with plastic wrap and let them come to room temperature (mainly for the whites for the best meringue volume). If you’re in a hurry, you can set the bowl of whites into a larger bowl of warm (not boiling as that will cook the eggs) water.
- PRO-Tip: Make sure your beaters and bowl are scrupulously clean. Any grease on either or egg yolk in your whites will prevent the whites from whipping into a fluffy meringue.
- Add the sugar slowly (use superfine sugar for easier incorporation).
- Cream of tartar stabilizes the egg whites, so do not omit this ingredient.
- For the filling, if you want to taste it, use a spoon. I haven’t found documentation, but when I made this pie when I was in high school, I was told that saliva can prevent the filling from thickening.
- PRO-Tip on How to Cut a Lemon Meringue Pie: To cut cleanly through a meringue topping for perfect slices, my mom taught me to use a knife dipped in hot water. Shake off the excess water and slice. You’ll be amazed how slick this trick works! Give it a try.
How to Make:
- Blind bake pie crust using pie weights to keep the bottom of the crust flat.
- Start making pie filling by mixing together the sugar, cornstarch, and salt in a large saucepan.
- Combine yolks, water, and juice and add to the saucepan.
- Cook over medium heat until the mixture thickens, stirring regularly. Once it boils, let it boil for one full minute.
- Stir in Butter and Lemon Zest.
- Scrape into Baked Pie Crust.
- Make the meringue (I used 6 egg whites for a massive meringue topping), and top the pie.
- Toast Meringue in the oven until browned.
Frequently Asked Questions
Who Invented the Lemon Meringue Pie
Mrs. Elizabeth Goodfellow of Philadelphia, a 19th-century pastry chef who ran America’s first culinary cooking school, invented this dessert. She took the leftover egg whites from making a lemon pudding and topped it with meringue.
The recipe first appeared in an 1847 cookbook and by the 1860s, it was in numerous cookbooks.
Can You Make This Pie Ahead of Time?
It’s best on the day it’s made, but you can bake the crust ahead of time. The meringue bakes best when it’s placed on a warm filling from edge to edge, so it’s recommended to fill and bake the meringue on the day you plan to serve it.
You May Also Like:
- Lemon Bar Cookie Cups from Barbara Bakes
- Strawberry Lemon Tart
- The Best Lemon Bars Recipe
- Greek Lemon Bundt Cake
- More Pie Recipes
- Plus check out these melt-in-your-mouth Simple Meringue Cookies for another tasty dessert plus all my tips for making perfect meringue.
Stay in touch through social media@Instagram,Facebook, andPinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.
The Recipe:
Lemon Meringue Pie Recipe
Prep Time30 minutes
Cook Time33 minutes
Total Time1 hour 3 minutes
Yield8 servings
A classic lemon meringue pie with a generous meringue topping!
Ingredients
- 1 baked and cooled 9-inch pastry shell
For the lemon filling:
- 1 ½ cups sugar
- ½ cup cornstarch
- ⅛ teaspoon salt
- 4 egg yolks (save the whites for the meringue!)
- 1 ¾ cups water
- ½ cup fresh lemon juice (from 3-4 lemons)
- 3 tablespoons butter
- 1 teaspoon fresh lemon zest
For the meringue:
- 4-6 egg whites, at room temperature
- ½-¾ teaspoon cream of tartar (depending on the number of egg whites used)
- ½ cup sugar, use superfine sugar if you have it
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 325º.
- Combine the first three ingredients in a saucepan; set aside.
- Combine yolks, water, and juice, and stir into the sugar mixture. Cook over medium heat, stirring constantly till the mixture boils and thickens. Boil for one minute, stirring constantly.
- Remove from heat. Stir in butter and zest. Pour into the baked pastry shell.
- Beat whites and cream of tartar on high speed with an electric mixer until foamy. Gradually add sugar, one tablespoon at a time, until stiff peaks form and sugar is dissolved, about 2-4 minutes. Add vanilla and beat well.
- Spread meringue over hot filling, making sure meringue covers all filling.
- Bake for 25-28 minutes.
Notes
For a true mile-high lemon meringue pie, you'll want to use the two additional egg whites.
Place the pie on a rimmed baking sheet for easy transfer in and out of the oven.
Adapted from Southern Living
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Nutrition Information:
Yield:
8Serving Size:
1 slice
Amount Per Serving:Calories: 366Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 109mgSodium: 151mgCarbohydrates: 67gFiber: 1gSugar: 52gProtein: 6g
HOW MUCH DID YOU LOVE THIS RECIPE?
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posted by Liz Berg on May 9, 2021
79 Comments // Leave a Comment »
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Kim — Reply
The best lemon meringue pie I’ve ever tasted!
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KAT — Reply
My first try, think it is a winner for Easter. Thank you. Now my go-to lemon pie. I left out the cream of tarter, just never use it.
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Liz Berg — Reply
I’m so glad it was a success. And nice to know your meringue worked without the cream of tartar, too. Happy Easter!
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Yvonne Johnson — Reply
Very easy to make. I put a little more lemon for more tang.
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Liz Berg — Reply
Thanks for reporting back, Yvonne! A little more tang sounds great!!
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Karen Edwards — Reply
This pie turned out beautifully! I cut the recipe in half and made two little pies and the were great!
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Liz Berg — Reply
Karen, with 2/3 of our kids out of the house, I love the idea of 2 little pies! So happy you enjoyed this pie recipe!
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Erica — Reply
This recipe is fantastic. I do have a suggestion. I noticed my pie weeped some so I suggest baking it at a higher temp about 350 for about 15 min instead of lower temp and longer time in the oven. The longer merengue is in the oven the more likely weeping will occur. I would also place the pie on a lined cookie sheet so weeping doesn’t fall on the oven racks and it’s easier to remove from the oven without fear of any weeping dripping and possibly burning you. The pie is absolutely delicious and I highly recommend this recipe.
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Liz Berg — Reply
Thanks, Erica, for your tips! Hope you have a wonderful Thanksgiving!
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Coleen — Reply
Just put mine in the oven. Just a suggestion. Put the baked pie crust, especially if it’s in an aluminum pan, on a sheet pan. I almost lost it half way in the oven when the pan started to bend. Yikes!
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Liz Berg — Reply
Yes, great suggestion, Coleen! I do this frequently but need to note it in more of my pie recipes. Hope you enjoy!!
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Susan — Reply
If I make this pie in the morning to serve at dinner in the evening, should it be refrigerated once cooled, or is it ok to leave it at room temperature all day?
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Liz Berg — Reply
Hi, Susan, Yes, it should be refrigerated after it’s cooled. It tastes best chilled and because of the meringue, it’s safest not to keep it at room temperature more than a couple of hours. Hope you enjoy!
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missy — Reply
Easy and Delicious!!!!!!!!
Great Lemon taste! -
Emily — Reply
This is a fantastic recipe. My family loved it soon much. Thank you for sharing it.
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Liz Berg — Reply
So happy to hear this, Emily!!! Thanks for letting me know 🙂
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Melanie — Reply
This is my second time making this recipe. My boyfriend loves it so much!
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Liz Berg — Reply
I’m so glad to hear this!! Thanks so much, Melanie.
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Fe kramer — Reply
This is the best and easiest Lemon Meringue recipe. We really enjoyed it and keep asking for more. Thanks. I’ve got lemon trees and will never tired of making lemon recipes. Again yours is the best, no more tampering of yolks.
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Krystle — Reply
The ultimate lemon dessert. Mine did not look nearly as beautiful as yours, but it sure tasted amazing!
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Danielle — Reply
I’m so sad. I whipped and whipped and whipped till my arm was about to fall off. I had high peaks and everything was great. Tasted amazing. Then I baked it for 25 minutes like it said. Now I have flat froth. What did I do wrong? Why did I have to bake it?
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Liz Berg — Reply
Oh, that’s awful, Danielle. I would guess you overbeat the meringue. That can mess with the egg white bonds, making them too tight, and then the meringue releases moisture when it cooks. It’s baked to firm up the meringue (plus most people are wary of eating raw eggs). If you can, I’d scrape off the meringue and cover the pie with whipped cream. It will still taste great.
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John / Kitchen Riffs — Reply
Yes! I love, love, LOVE lemon desserts as I know I’ve mentioned before. 🙂 Can never, ever resist lemon meringue pie. This is gorgeous! Thanks so much.
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mjskitchen — Reply
This really takes me back to my childhood. My siblings and I all loved my mother’s lemon meringue, but my brother was always stealing my meringue. So mother solved it by making bigger meringues. 🙂 SO GOOD!
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gloria Roa Baker — Reply
Lizzy I love lemon meringue pie and this looks stunning!!
I was thinking in make something like this but I was so tired, maybe tomorrow!! -
Kim Beaulieu — Reply
This looks insanely good! I love lemon pie.
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Abbie — Reply
In your steps it says to bake the shell first but it does not say this in the recipe. Do you bake the crust alone first?
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Liz Berg — Reply
Yes, bake the pie shell first, then add the filling and meringue when cool. I’ll make sure the recipe card is updated to clarify. Hope you enjoy!
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Andrea@thekitchenlioness — Reply
What a stunning dessert pie, Liz. Although I have baked many pies in my life, I have not made a lemon meringue pie, let alone a ‘mile high lemon meringue pie’. But I have eaten a slice or two years ago and I loved the flavors and textures. And I would certainly not mind a big, beautiful slice of your pie right now (with that freshly brewed cup of tea that I am drinking while I type 😉
Hope you are all keeping safe, my friend! -
mjskitchen — Reply
Well you certainly named this pie appropriately. 🙂 My brother would love this pie because he always scrapped the meringue off the pie and ate it, then gave me the lemon custard part. Lucky me. Ha Ha.
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Shannon — Reply
I made this as a request for my husband for his birthday pie! It was amazing, the recipe is easy to follow and my pie turned out fantastic, he couldn’t believe how good the filling and how high the meringue was. Thank you for a great, reliable recipe !
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Liz Berg — Reply
Oh, I’m so happy you loved this as much as my family does! Thanks for taking the time to let me know, Shannon.
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Aysegul Sanford — Reply
Such a gorgeous pie for all lemon lovers out there.
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Joy — Reply
The meringue on this is to die for!
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Brenda — Reply
You are one of my go-to pie people. BEAUTIFUL lemon meringue!!!
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Melissa — Reply
I could eat the whole lemony thing it’s so delicious!
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Jennifer Farley — Reply
So loaded with goodness! Love that huge meringue.
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Toni — Reply
My kids’ new favorite pie! It was a huge hit!
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Susie — Reply
It truly is mile high! Delicious!
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Kat (The Baking Explorer) — Reply
I am loving that big chunky layer of meringue!!
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Carolyn — Reply
This lemon Meringue Pie is breathtaking! I can not wait to try making it!
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Megan @ MegUnprocessed — Reply
I’m such a fan of citrus! This looks delicious and I love that meringue!!!
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Barbara Schieving — Reply
What a gorgeous pie!
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MARY H HIRSCH — Reply
OK, you win today. I just attended a birthday party at the Bells where the birthday cake was Paleo Fig Newtons. So, although I bookmarked this pie before, it is now time to really do the deed. Even in the altitude if my meringue is 1/2 as high as yours, I will be a happy camper.
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Claudia Lamascolo — Reply
cant wait to make this will have to do it soon. We usually have four kinds on thanksgiving week not the day since I use to work onthe day of but this year I am going to make it on thanksgiving cant wait!
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Vicki Bensinger — Reply
Absolutely beautiful! You’re right – no matter what time of year there’s always a place for citrus!
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shelby — Reply
I love meringue, but Grumpy won’t touch it (bad boy). This looks amazing!
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Nicole Lindstrom | Simply Happenstance — Reply
I am so in love with this pie and your recipe….I LOVE lemons….but do you think you can do this with limes too? I just found out I have a sensitivity to lemons and I drink them daily in water and love them in baked goods. This pie looks to be perfection!
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Liz Berg — Reply
I don’t see why it wouldn’t work with limes, Nicole. Let me know how it tastes if you give it a try 🙂
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Sandra — Reply
Several years ago the Mr decided he was going to bake pies and this sounds like the one he used from Southern Living. I will show him this post and maybe he’ll get the hint!
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Abbe @ This is How I Cook — Reply
This is one gorgeous pie, Liz. I have an awful confession to make though. I’ve never liked lemon meringue pie. It is my mom’s favorite. Even though my birthday is right before Xmas one year she bought a lemon meringue pie for me. (I am a chocolate cake girl.) She knew it, but I think she was feeling the urge for her favorite pie!
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Little Cooking Tips — Reply
This is one of Mirella’s favorite pies:) We don’t have cream of tartar here (I think), so what should I use instead with the eggs Liz? I’ve read about using white vinegar, does that sound right to you?
Wonderful recipe and beautiful pictures, I know she’ll appreciate it if I make this for her:)
Lots and lots of greetings,
Panos-
Liz Berg — Reply
Hi, Panos,
I don’t think you have to add the cream of tartar to still have a wonderful meringue. Adding a teaspoon or so of vinegar would be a perfect substitution (I know I do that with my pavlovas). I hope you make this for Mirella—fingers crossed she loves it 🙂 xoxo
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Ella-HomeCookingAdventure — Reply
I really love how this turned for you, this pie is on my list for a while, now I definitely need to try it, you really made me craving for some.
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Annamaria @ Bakewell Junction — Reply
Lizzy,
What a fantastic pie! I’ve always wanted to try making lemon meringue pie. I used to think the meringue was like whipped cream (which I hate), so would never try it until a few years ago. Then I was hooked but I always thought it would be too difficult for me to make. I can’t wait to give yours a try.
Annamaria -
Kelly — Reply
Lemon desserts are my favorite! This lemon meringue pie looks stunning, Liz! I love how sky high the meringue is!
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Eva — Reply
I must recognize that the meringue is the part I prefer ! Your cake is made for me! So many meringue…looks terrific!
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Thao @ In Good Flavor — Reply
That mile high meringue layer looks so light, airy, and luscious! I love that it is baked completely through. Great recipe, Liz! No wonder your entire family loves it.
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Hotly Spiced — Reply
I was thinking of putting a passionfruit meringue pie on my blog but instead made mini passionfruit meringue tarts! I do love the height of your meringue – very impressive. I love lemon desserts too but my Archie can’t stand anything with lemon in it! xx
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Leslie Limon — Reply
That is one gorgeous slice of pie! It’s like a little piece of sunshine on a plate. 😀
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John@Kitchen Riffs — Reply
Love lemon meringue pie! Used to be my favorite until I discovered Key lime pie. But I still love lemon meringue, and if I see it on a restaurant menu I’ll always order it. Yours looks terrific — good job! Thanks so much.
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Manila Spoon — Reply
Wow, Liz, this is one perfect looking Lemon Meringue Pie! I can’t wait to bite into all the sweet-tangy goodness! 🙂
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Cakelaw — Reply
Yum Loving the high peak on the meringue.
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Dawn @ Words Of Deliciousness — Reply
Wow, this looks like the perfect lemon pie. I also love my chocolate, but I love lemon meringue almost as much,
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Oana — Reply
That thick layer of meringue looks so tempting. I love every single components of this recipe and can’t wait to make it myself. Well done!
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The Ninja Baker — Reply
Southern Living has my vote on luscious pie recipes, too, Liz…Mile High meringue is indeed the way to go =)
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Evelyne@cheapethniceatz — Reply
Gorgeous! Look at that meringue! I have not made one in years too.
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Sippitysup — Reply
That is truly beautiful pie and when it comes to Lemon Meringue that no easy feat (I know from experience how persnickety meringue can be). I have to ask, did you rotate during baking or are you blessed with a perfect oven (maybe it was convection)? I so want to emulate your results. Thanks GREG
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Liz Berg — Reply
Thanks so much, Greg. I have a newish oven so that may have been the key. No turning and regular bake, not convection. Good luck!
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Linda | Brunch with Joy — Reply
Liz, I’m in love with this already. This looks beautiful and I need a big slice of this lemon meringue pie.
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Kayte — Reply
Okay, THIS ONE is my FAVORITE OF FAVORITES on all your blog posts. This is IT! This is my last meal choice…seriously. I can’t think of anything more beautiful or delicious. I pinned this before I ever finished reading the post. I love the idea of baking it and not using the broiler, I hardly ever make this because I don’t like the broiler routine. Thank you. I’ll probably regret this as I’m certain I could not just have one small piece and call it a day. 🙂
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Catherine — Reply
Dear Lizzy, what a gorgeous summer pie. I love lemon meringue and this looks like perfection. xo, Catherine
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Jennifer Eloff — Reply
Beautiful mile high meringue!!
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Katerina — Reply
My husband loves this type of dessert and lately i have come to love them too! This is such a beautiful lemon tart Liz!
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Medeja — Reply
Looks amazing! One of the pies that I know I must learn 🙂 it’s classic!
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Lynn@Happier Than A Pig In Mud — Reply
Oh boy… 5AM and I’m puckering up and wishing I had a big ole slice:@)
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Laura (Tutti Dolci) — Reply
Such a pretty pie, Liz! That billowy meringue topping is perfectly cloud-like!
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Rosella — Reply
Wow – another beautiful pie!!!
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Nancy/SpicieFoodie — Reply
I have wanted to attempt making one of these for a very long time. Your pictures are so pretty and tempting.
