Cloud Nine Lemon Meringue

Indulge in a timeless classic with this impressive Lemon Meringue Pie Recipe, featuring a luscious, tart lemon custard beneath a sweet, billowy meringue topping, all cradled in a golden, buttery pastry crust.

For anyone who cherishes the bright, zesty flavor of lemon in their desserts, this recipe is an absolute dream come true. It’s reminiscent of those cherished homemade pies found in classic, old-fashioned diners – comforting, utterly delicious, and always leaving you craving another slice. Forget bland, store-bought imitations; this is the authentic taste of a truly exceptional lemon meringue pie, guaranteed to become a family favorite.

Overhead view of a beautiful, mile-high meringue topping on a freshly baked lemon meringue pie, ready to be sliced. — A glorious Mile-High Lemon Meringue Pie with its signature fluffy topping.

Contents

Why This Lemon Meringue Pie Recipe Belongs in Your Kitchen

There are countless reasons to whip up this delightful lemon meringue pie. It’s more than just a dessert; it’s an experience. Here’s why this recipe should be at the top of your baking list:

**A Lemon Lover’s Paradise:** If you adore the vibrant, refreshing taste of lemon, then look no further. This pie delivers an intense lemon flavor perfectly balanced with sweetness, making it the ultimate indulgence for citrus enthusiasts.
**Year-Round Delight:** Lemons are readily available throughout the year, meaning you can enjoy this sensational pie regardless of the season. It’s perfect for a bright summer gathering, a cozy winter treat, or any celebration in between.
**A Timeless Classic:** Lemon meringue pie has charmed palates for over 150 years, solidifying its place as a beloved dessert. This recipe honors that tradition, offering a taste of history that stands the test of time.
**Impressive & Satisfying:** With its towering meringue peaks and golden-brown finish, this pie is a true showstopper. It’s surprisingly rewarding to make and even more satisfying to share.
**Perfect for Any Occasion:** Whether it’s a casual weeknight dessert, a special birthday, or a holiday feast, this pie adapts beautifully. Its refreshing taste provides a perfect end to any meal.

A Legacy of Zesty Delight: The History of Lemon Meringue Pie

While the exact origins of lemon meringue pie are debated, one figure is often credited with popularizing this iconic dessert: Mrs. Elizabeth Goodfellow of Philadelphia. In the 19th century, Mrs. Goodfellow, an accomplished pastry chef who also ran America’s first culinary cooking school, ingeniously combined a lemon pudding with leftover egg whites, topping it with a fluffy meringue. This brilliant innovation transformed a simple lemon dessert into the magnificent creation we adore today.

Her recipe first graced the pages of a cookbook in 1847, and by the 1860s, variations of lemon meringue pie were appearing in numerous culinary texts across the country. Its popularity soared, captivating taste buds with its harmonious blend of tart and sweet, and its elegant appearance. The enduring appeal of lemon meringue pie speaks volumes about its perfect balance and delightful textures, securing its place as a cherished dessert for generations.

Rave Reviews from Our Kitchens

Don’t just take our word for it! Home bakers everywhere are discovering the magic of this particular lemon meringue pie recipe. Here’s what some delighted readers have shared:

“I made this as a request for my husband for his birthday pie! It was absolutely amazing. The recipe is incredibly easy to follow, and my pie turned out fantastic. He couldn’t believe how good the filling was and how high the meringue turned out. Thank you for a great, reliable recipe!”
“This is truly the best and easiest Lemon Meringue recipe I’ve ever tried. My family and I really enjoyed it and keep asking for more. Thanks to this recipe, I’ve got lemon trees, and I’ll never tire of making lemon recipes. Again, yours is the best – no more tedious tempering of yolks!”

My Personal Lemon Journey: A Family Favorite

If I were to guess which dessert my husband ranks second only to chocolate, it would undoubtedly be lemon. He positively swoons over the bright, tangy flavor found in lemon bars and tarts. Desserts like my luscious Lemon Bars are always right up his alley, bringing a smile to his face with every bite.

Recently, I realized it had been far too long since I had baked my favorite lemon meringue pie. The thought alone was enough to quickly put it on our weekend menu. What makes this particular dessert so special in our household is its universal appeal. With two very particular palates among our five family members, it’s a rare occasion when everyone enjoys the same dessert with equal enthusiasm. Let me tell you, that doesn’t happen very often, but this lemon meringue pie consistently delivers! Its irresistible charm brings everyone together around the dessert table, making it a truly cherished family tradition.

A perfectly sliced piece of Mile-High Lemon Meringue Pie on a white plate, showcasing the creamy lemon filling and tall, fluffy meringue. — Every slice of this Mile-High Lemon Meringue Pie is a testament to its deliciousness.

Unveiling the Perfect Lemon Meringue Pie Recipe

I’ve relied on this particular Southern Living recipe for years, and it has never failed to deliver a show-stopping lemon meringue pie. What truly sets this recipe apart is its method for baking the meringue. Instead of simply broiling the meringue, as some recipes suggest, the entire pie is baked for nearly a half-hour. This crucial step ensures the meringue is perfectly cooked through, transforming those delicate egg whites into a stable, toasted cloud without any worry of undercooked sections. It offers superior texture and food safety, preventing any unpleasant weeping or rubbery meringue.

For those who love an extra dramatic presentation, you have the option to make a truly “Mile High” lemon meringue pie. While four egg whites will yield a beautiful meringue, increasing the quantity to six whites creates an impressive, towering meringue that is visually stunning and incredibly satisfying. Follow my detailed tips, and your egg whites will whip up to perfection, forming a gorgeous, stable cloud that elegantly crowns the sweet-tart lemon filling. This recipe guarantees a meringue that is both perfectly set and wonderfully light, offering a delightful contrast to the rich, zesty custard.

Overhead view of a golden Lemon Meringue Pie cooling in a white ceramic pie plate, ready to be served. — The golden perfection of a freshly baked Lemon Meringue Pie.

Essential Tips for Lemon Meringue Pie Success

Crafting the perfect lemon meringue pie can seem daunting, but with these expert tips, you’ll achieve a magnificent result every time. This is the ultimate dessert for any time of year, and these insights will help you treat the lemon lovers in your life to one truly marvelous, mile-high pie!

**Always Use Fresh Lemon Juice and Zest:** This is perhaps the most critical tip for an outstanding lemon meringue pie. Bottled lemon juice often contains preservatives and lacks the vibrant, natural flavor and acidity of fresh lemons. Similarly, dried lemon zest from a jar simply cannot compare to the intense aroma and essential oils found in fresh zest. Using fresh ingredients will elevate your pie from good to truly extraordinary.
**PRO-Tip: Master Egg Separation While Cold:** Eggs are easiest to separate when they are cold, as the yolks are firmer and less likely to break. To avoid contaminating your whites, separate each egg over an empty bowl. If a yolk breaks and contaminates a white, set that white aside for another use (like an omelet) and start fresh with a new egg. Once you have a clean white, pour it into your main collection bowl.
**PRO-Tip: Room Temperature Egg Whites for Optimal Volume:** While separating cold eggs is best, egg whites whip up with significantly more volume and stability when they are at room temperature. After separating, cover your bowl of egg whites with plastic wrap and let them sit on the counter for 20-30 minutes. If you’re short on time, you can carefully place the bowl of whites into a larger bowl of warm (not hot!) water for about 10-15 minutes, stirring occasionally, until they lose their chill.
**PRO-Tip: Scrupulously Clean Equipment is Non-Negotiable:** Any trace of grease or egg yolk in your mixing bowl or on your beaters will prevent the egg whites from whipping into a stiff, fluffy meringue. Ensure your bowl and beaters are spotlessly clean and completely dry before you begin. A quick wipe with a lemon wedge and then a paper towel can help ensure a grease-free surface.
**Add Sugar Slowly for a Stable Meringue:** When adding sugar to your whipping egg whites, do so gradually, one tablespoon at a time. This allows the sugar crystals to dissolve properly, creating a smooth, stable, and glossy meringue. Using superfine sugar (caster sugar) can aid in faster dissolution, resulting in an even silkier meringue.
**Cream of Tartar is Your Meringue’s Best Friend:** Do not skip the cream of tartar! This acidic ingredient helps to stabilize the egg whites, allowing them to reach maximum volume and hold their shape without collapsing. It’s crucial for a sturdy, long-lasting meringue.
**Taste Your Filling Safely:** If you wish to taste your lemon filling for sweetness or tartness before it’s baked, always use a clean spoon each time. While not scientifically proven to prevent thickening, avoiding double-dipping is good kitchen hygiene.
**PRO-Tip on How to Cut a Lemon Meringue Pie for Perfect Slices:** My mom taught me this ingenious trick for cutting cleanly through the delicate meringue topping. Dip a sharp knife into hot water, wipe off the excess moisture, and then make your slice. Re-warm and wipe the knife before each cut. You’ll be amazed at how smoothly it glides through the meringue, creating beautifully neat and presentable slices every time. Give it a try!

How to Make Your Dream Lemon Meringue Pie: A Step-by-Step Guide

Follow these detailed steps to create a truly spectacular lemon meringue pie that will impress everyone.

Lemon meringue pie process shots 1 and 2, showing blind baking a pie crust and mixing dry ingredients for the filling. — Step 1: Blind bake your pie crust. Step 2: Combine dry ingredients for the lemon filling.

**Prepare the Crust:** Begin by blind baking your 9-inch pastry crust. Use pie weights to keep the bottom of the crust flat and prevent it from bubbling up during baking. Bake until lightly golden, then allow it to cool completely.
**Start the Filling – Dry Ingredients:** In a large, heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt. This ensures these dry ingredients are well combined before liquids are added, preventing lumps.

Lemon meringue pie process shots 3 and 4, showing adding wet ingredients to dry and cooking the lemon filling until thickened. — Step 3: Combine wet ingredients. Step 4: Cook the lemon filling until thick and bubbly.

**Add Wet Ingredients:** In a separate bowl, whisk together the egg yolks, water, and fresh lemon juice until thoroughly combined. Gradually stream this liquid mixture into the saucepan with the dry ingredients, whisking constantly to create a smooth base.
**Cook the Filling:** Place the saucepan over medium heat. Cook, stirring continuously with a whisk or rubber spatula, ensuring the bottom doesn’t scorch. The mixture will gradually thicken. Once it comes to a rolling boil, continue to boil for one full minute while stirring. This crucial step activates the cornstarch, ensuring your filling sets perfectly.

Lemon meringue pie process shots 5 and 6, showing stirring in butter and lemon zest, then scraping the hot filling into the baked pie crust. — Step 5: Enhance the flavor with butter and zest. Step 6: Pour the filling into the crust.

**Finish the Filling:** Remove the saucepan from the heat. Stir in the butter until it’s completely melted and incorporated, then fold in the fresh lemon zest. The butter adds richness and a silky texture, while the zest intensifies the lemon flavor.
**Fill the Crust:** Immediately scrape the hot lemon filling into your pre-baked and cooled pie crust. Use a spatula to spread it evenly. The filling should still be warm when the meringue is added for best results.

Lemon meringue pie process shots 7 and 8, showing piping meringue onto the pie and the final toasted meringue. — Step 7: Create your mile-high meringue. Step 8: Bake until golden brown.

**Prepare the Meringue:** In a meticulously clean bowl, make the meringue. For a truly massive, “mile-high” meringue topping, I recommend using six egg whites. Beat the whites with cream of tartar until foamy, then gradually add sugar, beating until stiff, glossy peaks form.
**Top and Toast:** Carefully spread the meringue over the hot lemon filling, ensuring it touches the crust all around the edges to prevent shrinkage. Create beautiful swirls and peaks. Toast the meringue in the oven until it achieves a gorgeous golden-brown hue. This fully bakes the meringue, ensuring it’s stable and delicious.

Frequently Asked Questions About Lemon Meringue Pie

Who Invented the Lemon Meringue Pie?

The credit for popularizing lemon meringue pie often goes to Mrs. Elizabeth Goodfellow of Philadelphia. A prominent 19th-century pastry chef and educator, she is believed to have developed the dessert by topping a lemon pudding with meringue made from leftover egg whites. Her recipe first appeared in a cookbook around 1847, and by the 1860s, it had become a widespread culinary sensation.

Can You Make This Pie Ahead of Time?

While lemon meringue pie is undeniably at its best on the day it’s made, especially with its fluffy, delicate meringue, some components can be prepared in advance. You can bake the pastry crust a day or two ahead and store it at room temperature. For the ultimate texture and to prevent the meringue from weeping, it is highly recommended to prepare the lemon filling and top it with meringue on the same day you plan to serve the pie. This ensures the meringue adheres perfectly to the warm filling and bakes into a stable, glorious cloud.

How Should I Store Leftover Lemon Meringue Pie?

Lemon meringue pie is best enjoyed fresh. If you have leftovers, cover the pie loosely with plastic wrap or foil (without touching the meringue if possible) and refrigerate. It will keep for 1-2 days, though the meringue may begin to weep slightly over time. Freezing is not recommended as it can significantly alter the texture of both the filling and the meringue.

Why Does My Meringue Weep?

Meringue weeping, where a layer of liquid forms between the meringue and the filling, is a common issue. It often happens due to undercooked meringue, humidity, or insufficient sugar in the meringue. This recipe’s method of fully baking the meringue helps to prevent weeping. Ensure your meringue is spread edge-to-edge on a warm filling and baked until golden and firm to the touch.

Why Didn’t My Lemon Filling Set Properly?

A runny lemon filling is usually a result of not cooking it long enough. The cornstarch needs to reach a full boil for at least one minute to fully activate its thickening properties. Make sure you stir constantly over medium heat until the mixture visibly thickens and boils vigorously, then maintain that boil for the full minute. Using accurate measurements for cornstarch and ensuring fresh ingredients also contributes to a perfectly set filling.

A beautifully presented slice of Mile-High Lemon Meringue Pie on a white dessert plate, garnished with fresh lemon slices and mint sprigs. — A perfect slice, ready to be enjoyed.

More Zesty Delights to Explore

If you’ve fallen in love with the vibrant flavors of this lemon meringue pie, you’ll be thrilled to discover other delightful lemon-infused recipes. Explore these equally delicious options:

Lemon Bar Cookie Cups from Barbara Bakes
Strawberry Lemon Tart
The Best Lemon Bars Recipe
Greek Lemon Bundt Cake
And for more classic comfort, explore our collection of Pie Recipes.
Plus, don’t miss these melt-in-your-mouth Simple Meringue Cookies for another tasty dessert, along with all my expert tips for crafting perfect meringue.

Stay connected and share your baking creations with us! You can find me on social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! If you love the results as much as we do, please consider giving it a 5-star rating in the recipe card below – your feedback means the world to us!

The Recipe:

Ultimate Mile-High Lemon Meringue Pie

Prep Time
30 minutes

Cook Time
33 minutes

Total Time
1 hour 3 minutes

Yield
8 servings

A truly classic lemon meringue pie featuring a rich, tart lemon custard and an incredibly generous, perfectly baked meringue topping, all nestled in a flaky, buttery pastry crust. This showstopper is perfect for any occasion!

Rated 4.8 out of 5 stars based on 180 reviews.

Ingredients

1 baked and cooled 9-inch pastry shell

For the Lemon Filling:

1 ½ cups granulated sugar
½ cup cornstarch
⅛ teaspoon salt
4 large egg yolks (reserve the whites for the meringue!)
1 ¾ cups water
½ cup fresh lemon juice (from approximately 3-4 lemons)
3 tablespoons unsalted butter
1 teaspoon fresh lemon zest

For the Mile-High Meringue:

4-6 large egg whites, at room temperature (use 6 for a truly “mile-high” meringue)
½-¾ teaspoon cream of tartar (use ¾ tsp for 6 egg whites)
½ cup granulated sugar (superfine sugar is ideal for easier incorporation)
½ teaspoon pure vanilla extract

Instructions

**Preheat Oven:** Preheat your oven to 325ºF (160ºC).
**Combine Dry Filling Ingredients:** In a medium saucepan, combine the 1 ½ cups sugar, ½ cup cornstarch, and ⅛ teaspoon salt. Whisk these dry ingredients together thoroughly; set aside.
**Prepare Wet Filling Ingredients:** In a separate bowl, whisk together the 4 egg yolks, 1 ¾ cups water, and ½ cup fresh lemon juice until well blended.
**Cook the Filling:** Pour the wet mixture into the saucepan with the dry ingredients. Cook over medium heat, stirring constantly with a whisk or rubber spatula, until the mixture comes to a rolling boil and thickens significantly. Once boiling, continue to boil for one full minute, stirring continuously to prevent scorching.
**Finish Filling & Pour:** Remove the saucepan from the heat. Stir in the 3 tablespoons butter until completely melted and smooth, then stir in the 1 teaspoon fresh lemon zest. Immediately pour the hot lemon filling into the pre-baked pastry shell, spreading it evenly.
**Prepare the Meringue:** In a very clean, dry bowl (preferably a stand mixer bowl), beat the room temperature egg whites and cream of tartar on high speed with an electric mixer until they become foamy. Gradually add the ½ cup sugar, one tablespoon at a time, continuing to beat on high speed until stiff, glossy peaks form and the sugar is completely dissolved (this usually takes 2-4 minutes). Beat in the ½ teaspoon vanilla extract for a final few seconds.
**Top & Bake the Pie:** Carefully spread the meringue over the hot lemon filling, ensuring that the meringue touches the pastry crust all around the edges. This creates a seal and helps prevent the meringue from shrinking or weeping. Create decorative swirls and peaks with the back of a spoon or spatula.
**Final Bake:** Bake the pie in the preheated oven for 25-28 minutes, or until the meringue is beautifully golden brown on top and set.
**Cool & Serve:** Allow the pie to cool completely at room temperature for several hours before slicing and serving. This allows the filling to set fully.

Notes

For a true mile-high lemon meringue pie, definitely use the additional two egg whites (total of 6). This yields a more dramatic and substantial meringue topping that truly lives up to its name.

Always place your pie on a rimmed baking sheet before putting it in the oven. This makes for easier and safer transfer in and out of the oven, especially if any filling bubbles over.

This exceptional recipe has been adapted from a trusted Southern Living classic, known for its reliable results and delicious flavor.

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