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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Delight in our luscious Mile-High Lemon Meringue Pie with Foolproof Pie Crust. Whether in tartlets or a full pie, this recipe offers easy preparation and options like Vegan Lemon Curd and Meringue, ensuring a treat that’s both versatile and irresistible. Perfect for any gathering, it’s sure to impress with its delicious taste and stunning appearance.
- Foolproof Crust: Achieve a perfect crust that bakes up beautifully golden and crisp effortlessly, setting the stage for the lemony goodness.
- Make-Ahead Ease: Prepare components such as the pie crust and lemon curd in advance for convenient assembly whenever the craving strikes.
- Versatile Options: Choose from traditional Lemon Curd, Whole Lemon Curd, Microwave Lemon Curd, or Vegan Lemon Curd. Plus, indulge in variations like Vegan Meringue for an egg-free delight.
IMPORTANT NOTE: This recipe was improved and updated on 6/15/2024, to include explanations of updated ingredients, a better method, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is a Mile-High Lemon Meringue Pie with Foolproof Pie Crust?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Mile-High Lemon Meringue Pie?
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Show-stopping Pies and Tarts
What is a Mile-High Lemon Meringue Pie with Foolproof Pie Crust?
This Mile-High Lemon Meringue Pie Recipe features a classic lemon meringue pie with a reliable pie crust recipe that ensures a crisp, perfect base for the tangy lemon pie filling and fluffy meringue topping.
It is designed to be visually appealing and flavorful, suitable for various occasions.
Tools You Need
- 6 individual (3 inch/7 ⅓ cm) tartlet pans
- or one 9-inch (23 cm) pie plate
- Measuring cups and measuring spoons
- Measuring jugs
- Rolling pin
- Fork
- Knife
- Pastry brush
- Pie weights or dried beans
- Double boiler
- Whisk
- Stand mixer
- Spatula
Key Ingredients and Substitutes
For the Crust
- 1 recipe Homemade Perfect Pie Crust. Either salted or unsalted butter will work.
- Egg wash
For the Meringue Topping
- Egg whites
- Egg whites at stiff peaks provide structure and volume to the meringue and create a fluffy topping for the pie.
- You use a commercial egg replacer or aquafaba instead. Check out our Complete Guide To Aquafaba, A Surprising Vegan Egg Substitute for details.
- Sugar
- Sugar is vital in stabilizing the structure of meringue by dissolving in the protein film on the surface of the air bubbles.
- Alternatively,
- coconut sugar can be used as a strict-vegan alternative, but it will change the color and flavor of the meringue.
- Or use agave syrup to reduce the amount of sugar in the recipe and make it vegan.
- Cream of tartar
- Cream of tartar is a dry-acid-byproduct of wine production.
- It stabilizes the egg whites and helps them to whip up better to ensure the meringue is firm and glossy.
- Alternatively, For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon of lemon juice or white vinegar. NOTE that the result may not be so stable or glossy.
For the Lemon Filling
- Lemon Curd
- You can choose from traditional Lemon Curd, Whole Lemon Curd, Microwave Lemon Curd, or Vegan Lemon Curd.
How to Make Mile-High Lemon Meringue Pie
Blind bake the Pie Crust:
-
Prep: preheat the oven to 350°F (180°C).
-
Roll and assemble the pie dough:
-
On a floured surface, roll the pie crust ⅛ inch (3 mm) thick and line 6 individual (3 inch/7 ⅓ cm) tartlet pans or one 9-inch (23 cm) pie pan with it. Trim the edges (crimp if using a pie tin), dock the bottom with a fork and freeze for 10 minutes.
-
-
Bake the pie crust:
-
Brush the pastry with egg wash, line with parchment paper and fill with pie weights (or dried beans).
- Bake for 15-20 minutes, until the edges are lightly golden, then carefully remove the pie weights and parchment and continue baking for another 10-15 minutes, until the crust is dry and golden brown. Let cool on a wire rack completely.
-
Make the Meringue Topping:
-
When ready to serve the pie, add the egg whites, sugar and cream of tartar to the top of a double boiler over simmering water and cook, whisking constantly, for about 5 minutes, or until the sugar has dissolved.
-
Transfer to the bowl of a stand mixer fitted with a whisk attachment (or use a large bowl and hand held electric mixer) and whip on high speed for 5-7 minutes until the meringue has cooled and you have stiff, glossy peaks.
Assemble the Pie:
-
Fill the pie crust (or crusts) with lemon curd to the rim. Pile your meringue high on top.
- Toast the meringue with a kitchen torch or brown it in a 400°F (200°C) oven for about 5-8 minutes. (It can burn easily so watch carefully and remove as soon as it’s nicely browned). Serve immediately!
Gemma’s Pro Chef Tips
- Make ahead tips
- When making a recipe that calls for one pie crust, we often make a double recipe and freeze the second half to save time when we next want to make a pie. (Defrost frozen pie dough in the refrigerator overnight.)
- Lemon curd can be made up to 3 days in advance.
- When heating the egg whites for the meringue, check that the sugar has dissolved by rubbing a bit of the mixture between your fingers. If it feels smooth and not grainy, you are good to go.
- For an extra crisp crust, you can brush a thin layer of melted white chocolate on the baked crust and let harden before filling.
- You can add more lemon zest to the pie filling for a more refreshing flavor.
- For more meringue-topped pies, try our Raspberry Curd Pie or Sweet Potato Pie!
Make Ahead and Storage Instructions
-
Can Lemon Meringue Pie be made ahead of time?
- Yes, you can prepare Lemon Meringue Pie ahead by making the pie crust and lemon curd in advance. However, it’s best to add the meringue topping just before serving for optimal texture.
-
How should Lemon Meringue Pie be stored?
- Store Lemon Meringue Pie in the refrigerator, covered loosely with plastic wrap or foil, to keep it fresh. It’s best eaten within 2-3 days.
FAQs
Can you freeze Lemon Meringue Pie?
- It’s not recommended to freeze Lemon Meringue Pie once assembled because the meringue may become soft and lose its texture upon thawing.
- However, you can freeze the pie crust and lemon curd separately.
How do you prevent the meringue from shrinking or separating from the crust?
- Spread the meringue over the hot lemon filling, ensuring it touches the crust all around. This helps create a seal that prevents shrinking or separation.
- Check out The Perfect Pavlova in 5 Simple Steps for more pro tips for meringues.
More Show-stopping Pies and Tarts
- Authentic Irish Apple Amber Pie
- Mile-High Raspberry Meringue Pie Recipe
- Irresistible Whiskey Chocolate Meringue Tart
- Decadent Chocolate Pudding Pie
- Mile-High Sweet Potato Pie
IMPORTANT NOTE: This recipe was improved and updated on 6/15/2024, to include explanations of updated ingredients, a better method, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe
Enjoy a classic Lemon Meringue Pie with a tart, refreshing filling, and the perfect foolproof pie crust that you can make in no time.
Servings: 8 people
Enjoy a classic Lemon Meringue Pie with a tart, refreshing filling, and the perfect foolproof pie crust that you can make in no time.
Servings: 8 people
Ingredients
For the Crust
- 1 recipe Homemade Perfect Pie Crust
- Egg wash
For the Meringue Topping
- 4 (4 fl oz/120 ml) egg whites, at room temperature
- ⅔ cups (5 oz/142 g) granulated sugar
- ¼ teaspoon cream of tartar
For the Lemon Filling
- 1 recipe Lemon Curd, chilled
Instructions
Blind bake the Pie Crust
- Preheat the oven to 350°F (180°C).
- On a floured surface, roll the pie crust ⅛ inch (3 mm) thick and line 6 individual (3 inch/7 ⅓ cm) tartlet pans or one 9-inch (23 cm) pie pan with it. Trim the edges (crimp if using a pie tin), dock the bottom with a fork and freeze for 10 minutes.
- Brush the pastry with egg wash, line with parchment paper and fill with pie weights (or dried beans).
- Bake for 15-20 minutes, until the edges are lightly golden, then carefully remove the pie weights and parchment and continue baking for another 10-15 minutes, until the crust is dry and golden brown. Let cool completely.
Make the Meringue Topping
- When ready to serve the pie, add the egg whites, sugar and cream of tartar to the top of a double boiler over simmering water and cook, whisking constantly, for about 5 minutes, or until the sugar has dissolved.
- Transfer to the bowl of a stand mixer fitted with a whisk attachment (or use a large bowl and hand held electric mixer) and whip on high speed for 5-7 minutes until the meringue has cooled and you have stiff, glossy peaks.
Assemble the Pie
- Fill the pie crust all the way to the rim. Pile your meringue high on top. The BIGGER the BETTER!!
- Toast the meringue with a kitchen torch or brown it in a 400°F (200°C) oven for about 5-8 minutes. (It can burn easily so watch carefully and remove as soon as its nicely browned). Serve immediately!
Recipe Notes
- Make ahead tips
- When making a recipe that calls for one pie crust, we often make a double recipe and freeze the second half to save time when we next want to make a pie. (Defrost frozen pie dough in the refrigerator overnight.)
- Lemon curd can be made up to 3 days in advance,
- When heating the egg whites for the meringue, check that the sugar has dissolved by rubbing a bit of the mixture between your fingers. If it feels smooth and not grainy, you are good to go.
- For an extra crisp crust, you can brush a thin layer of melted white chocolate on the baked crust and let harden before filling.
- You can add more lemon zest to the pie filling for a more refreshing flavor.
- For more meringue-topped pies, try our Raspberry Curd Pie or Sweet Potato Pie!
when adding egg to hot liquid, we learned to add a bit of hot to the egg and mix so egg doesn’t cook
Hi Gemma. Made this today for dessert, it was amazing. I’ve never made my own pie base before and it was so easy. Can I ask, if you don’t freeze the base before baking. Do you have to use baking beads? I don’t always have room in the freezer but luckily I did today. Thank you
Sorry, there was no option to rate that I could see but its easily a 5 star recipe as always 🙂
Can I use lime instead of lemons? If so how many
I’m making for 45 people single serves, how long will they keep in fridge before serving
Hi Gemma! Thx for the delicious recipe…if I would like to double or triple the crust/lemon filling/meringue do I need to tweak some of the measurements to produce the same results?
Can you tell me what icing sugar is please does that mean powdered sugar? Someone gave me six bags of lemons help! What am I gonna do with all these lemons. I need some ideas please thank you
I made this again today for my Dad’s birthday tomorrow. I still need a bit of help with the actual decoration part, but this looks better than last time, and that is all that counts. I am sure it will be delicious.
I made this into a 9 inch pie. My family complained that the meringue was too sweet and there should of been more lemon. I think this recipe must work better as a tart so there is better balance of tart and sweet.
I just made this for my family and new year celebrations. While my hubby says he thinks the large pie rather than individual ones would give more filling and less pie per person, I thought the little individual ones were very special. My decoration of meringue was not perfect, but it baked well and they were very well received indeed. I am very fussy about poie crust, and think that this one is particularly good. This recipe will be in the front of my recipe book as a special thing to make to impress guests. Thank you for sharing your… Read more »
I made it using lime curd ahead of time ( I just use the same proportion of lemon to lime from your recipe). The taste of the curd is a little bitter, I think I grated too much zest into it, but if we eat it with the meringue, man, the taste is marvelous! I mean, the tangy lime and sweet meringue, they’re just meant to be each other 😀 I used 9 inch deep dish pie pan and out 1/4 tsp cream of tartar since I skipped baking the sugar in the oven. 5 stars again for you, Gem!