Lemon Meringue Pie #BRMHolidays

Lemon meringue pie is bursting with both fresh lemon juice and lemon zest! It’s sweet, tart and topped with mile-high meringue!

I love the tart creamy filling and that pile of fluffy mile-high meringue on top of this lemon meringue pie! It’s pretty technical but with a few tips and tricks you can easily whip up a stunning pie in no time. For more must-make lemon desserts try Lemon Bars, Lemon Cream Pie, and Lemon Cupcakes.

Lemon Meringue Pie

Sweet + Tart

Lemon Meringue pie may take a bit of work, but is by far worth the effort. This sweet and tangy pie starts with quality ingredients.

When it comes to baking from scratch, I like to use high-protein flour that produces high, well-textured light and airy baked goods. Bob’s Red Mill Organic Unbleached White Flour is perfect for pie dough, bread, cookies, cakes and so much more! I love how versatile it is and that it’s not enriched with additives. I also love their Whole Wheat Organic Flour and Gluten-Free 1 to 1 Baking Flour– I can’t wait to share more about those!!! There are going to be some seriously delicious whole wheat and gluten-free recipes flying out of my kitchen during this next month, so stay tuned! Anyway, back to the pie!

This lemon meringue pie is sure to become a family favorite. It’s perfectly sweet, tart and full of lemon flavor. And who doesn’t love toasty fluffy meringue?! Click here to download a $1 off coupon for any Bobโ€™s Red Mill product!

Lemon Meringue Pie

Homemade Pie Crust

DRY INGREDIENTS. To prepare the dough, in a large bowl whisk together the flour, sugar and salt.

WET INGREDIENTS. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form.

REFRIGERATE. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 1 hour.

ROLL. After the dough has chilled, roll it out into a circle approximately โ…›” thick. Place into a 9-inch pie dish. Trim the dough so that it sticks up at least ½ inch above the rim, then fold over and crimp with your fingers or a fork. Using a fork lightly prick the bottom of the crust, taking care not to go all the way through. Place a piece of aluminum foil or parchment paper over top and pour in pie weights (see NOTES if you don’t have weights).

BAKE. Place in the oven and bake at 325 degrees for 20 minutes, remove the foil and weights and bake for 5 more minutes or until pale golden brown. Allow to cool while preparing the filling.Lemon Meringue Pie

Pie Filling

DRY INGREDIENTS. To make the filling, in a medium saucepan, whisk together the sugar, flour, cornstarch, and salt.

WET INGREDIENTS. Stir in the milk, water, lemon juice and lemon zest.

COOK. Cook over medium-high heat, stirring frequently, until mixture comes to a boil, then stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick.Lemon Meringue Pie

Meringue

COMBINE. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and vanilla for 1 minute on medium-high speed until frothy, then gradually beat in the cream of tartar and sugar, 1 tablespoon at a time, until the sugar is fully incorporated.

BEAT. Turn speed up to medium-high beating until the mixture forms soft peaks. Add the cornstarch mixture, 1 tablespoon at a time, while the mixture is still beating. Continue to beat until stiff peaks, about 1-2 minutes.

BAKE. Remove filling from heat, whisk in the vanilla extract, then pour into the baked pastry shell. Spread the meringue on top of the HOT filling, spreading all the way to the crust. You want to make sure it touches the crust so that it seals the pie and prevents weeping. Place in the oven and bake the pie until the meringue is lightly browned, about 15-20 minutes. Transfer to a wire rack and allow to cool until room temperature.

Lemon Meringue Pie

Tips + Storing Info

The purpose of blind-baking the crust is to help avoid a soggy crust. If you are really worried about a wet crust you can bake the crust for even a little longer than we recommend. Using an egg wash will also help the crust retain its crisp texture during baking.

Separate the eggs while they are cold and then bring the whites to room temperature before incorporating them. This helps decrease the risk of the yolk breaking.

If you have a torch you can torch the meringue for 1-2 minutes instead of baking the pie to toast the meringue. There is a risk with baking the meringue in the fact that overbaking the meringue could yield a weepy pie so be careful with that!

To make the top of your pie beautiful, spread your meringue on your pie using decorative peaks.

Make sure to temper the eggs slowly to avoid any clumping or ruining your mixture.

If you plan to FREEZE this pie I would recommend actually leaving the meringue off. The texture of the whipped egg whites will change after freezing and thawing. When freezing the pie make sure to wrap it tightly in plastic wrap and foil.

To make this pie ahead, make the dough and wrap the ball of dough in plastic wrap and keep it in the fridge for up to 24 hours. Let it come to room temperature before rolling it out and baking it.

Lemon Meringue Pie

Other fruity desserts:

Lemon Meringue Pie

Lemon Meringue Pie

This lemon meringue pie is bursting with both fresh lemon juice and lemon zest! It's sweet, tart and topped with mile-high meringue!
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Pin Rate
Course: Pastries, Pies & Tarts
Cuisine: American
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8 slices
Calories: 515kcal
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Ingredients

For the Crust
  • 1 1/4 cup all purpose flour
  • 1 1/2 tbsp granulated sugar
  • 1/4 tsp salt
  • 7 tbsp butter - cold, cut into 1/4'' pieces
  • 1 egg yolk
  • 1/2 tsp vanilla bean paste - OR vanilla extract
  • 2 1/2 tbsp ice cold water
For the Filling
  • 1 1/2 cup granulated sugar
  • 2 tbsp all purpose flour
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 1/4 cup whole milk
  • 1 cup water
  • 3 lemons - juiced
  • 2 lemons - zested
  • 3 tbsp butter
  • 6 egg yolks - lightly beaten
  • 1 tsp vanilla extract
For the Meringue
  • 1 tbsp cornstarch - whisked with 1/3 cup water
  • 1/4 tsp cream of tartar
  • 1/3 cup granulated sugar
  • 4 large egg whites - room temperature
  • 1 tsp vanilla extract

Instructions

Preparing the Crust:
  • To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 1 hour.
  • After the dough has chilled, roll it out into a circle approximately โ…›" thick. Place into a 9-inch pie dish. Trim the dough so that it sticks up at least 1/2 inch above the rim, then fold over and crimp with your fingers or a fork. Using a fork lightly prick the bottom of the crust, taking care not to go all the way through. Place a piece of aluminum foil or parchment paper over top and pour in pie weights (see NOTES if you don't have weights). Place in the oven and bake at 325 degrees for 20 minutes, remove the foil and weights and bake for 5 more minutes or until pale golden brown. Allow to cool while preparing the filling.
Preparing the Filling:
  • To make the filling, in a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Stir in the milk, water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil, then stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick.
Preparing the Meringue
  • Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and vanilla for 1 minute on medium-high speed until frothy, then gradually beat in the cream of tartar and sugar, 1 tablespoon at a time, until the sugar is fully incorporated. Turn speed up to medium-high beating until the mixture forms soft peaks. Add the cornstarch mixture, 1 tablespoon at a time, while the mixture is still beating. Continue to beat until stiff peaks, about 1-2 minutes.
  • Remove filling from heat, whisk in the vanilla extract, then pour into the baked pastry shell. Spread the meringue on top of the HOT filling, spreading all the way to the crust. You want to make sure it touches the crust so that it seals the pie and prevents weeping. Place in the oven and bake the pie until the meringue is lightly browned, about 15-20 minutes. Transfer to a wire rack and allow to cool until room temperature.

Nutrition

Serving: 8g | Calories: 515kcal | Carbohydrates: 78g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 326mg | Potassium: 233mg | Fiber: 3g | Sugar: 52g | Vitamin A: 741IU | Vitamin C: 36mg | Calcium: 91mg | Iron: 2mg

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I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Natalie! Thank so much for this recipe, it looks scrumptious! I’m going to make this as soon as I can with the tips you provided ๐Ÿ™‚ Beautiful photography btw!

  2. Lemon meringue pie is one of my favorites. My grandmother made it a lot.

    I had no idea that Bob’s Red Mill makes a gluten free 1:1 flour. That is exciting. I want to try it. I use the all- purpose gluten free flour.

    Happy Friday!

  3. Pie looks incredible! Lemon is such a common flavor since we’re quickly approaching spring time ๐Ÿ™‚

  4. This pie is beautiful! And I love meringue anything – thank you for this recipe!

  5. What a beautiful dessert. I have never attempted a lemon meringue but yours sure has me thinking about it.

  6. I love the organic whole wheat BRM! I love your pictures.. and I LOVE that pie crust – could it be any more perfect?!? Can I come cook and take photos with you? I’d LOVE to learn from you!