Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe

This Mile-High Lemon Meringue Pie is a showstopper, combining a flaky, buttery crust with a tangy-sweet lemon filling and a cloud-like meringue topping. Each bite delivers a perfect balance of textures, from the crisp base to the velvety custard and airy peaks.

Ready in just over an hour, it’s surprisingly simple to make yet looks and tastes like a masterpiece. The bright citrus flavor is refreshing, while the meringue adds a delicate, melt-in-your-mouth finish. Whether for a special occasion or a treat-yourself moment, this pie is guaranteed to impress and satisfy.

With a foolproof pie crust that’s easy to handle and bakes to golden perfection, this recipe takes the stress out of pie-making. The lemon filling is lusciously smooth, with just the right amount of zing to awaken your taste buds.

Topped with a towering meringue that’s lightly toasted for a hint of caramelized sweetness, it’s a feast for the eyes and the palate. In under 45 minutes of prep and 30 minutes of baking, you’ll have a dessert that’s as delightful to make as it is to share. Perfect for lemon lovers and pie enthusiasts alike!

Ingredients for Mile-High Lemon Meringue Pie

• For the Crust:
  • 1 recipe Homemade Perfect Pie Crust (or store-bought for convenience)
  • Egg wash (1 egg beaten with 1 tbsp water)
• For the Meringue Topping:
  • 4 egg whites (about 4 fl oz/120 ml), at room temperature
  • ⅔ cup granulated sugar (5 oz/142 g)
  • ¼ teaspoon cream of tartar (helps stabilize the meringue)
• For the Lemon Filling:
  • 1 recipe Lemon Curd, chilled (homemade or store-bought)

Step-by-Step Instructions

1. Blind Bake the Pie Crust:
   1. Preheat the oven to 350°F (180°C).
   2. On a floured surface, roll the pie crust to ⅛ inch (3 mm) thickness. Line 6 individual tartlet pans (3 inch/7 ⅓ cm) or one 9-inch (23 cm) pie pan with the crust. Trim the edges (crimp if using a pie tin) and dock the bottom with a fork. Freeze for 10 minutes.
   3. Brush the pastry with egg wash, line with parchment paper, and fill with pie weights (or dried beans).
   4. Bake for 15-20 minutes, until the edges are lightly golden. Carefully remove the pie weights and parchment, then bake for another 10-15 minutes, until the crust is dry and golden brown. Let cool completely.
2. Make the Meringue Topping:
   1. When ready to serve, add the egg whites, sugar, and cream of tartar to the top of a double boiler over simmering water. Cook, whisking constantly, for about 5 minutes, or until the sugar has dissolved.
   2. Transfer to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer). Whip on high speed for 5-7 minutes, until the meringue has cooled and forms stiff, glossy peaks.
3. Assemble the Pie:
   1. Fill the cooled pie crust with chilled lemon curd, all the way to the rim.
   2. Pile the meringue high on top. The bigger, the better!
   3. Toast the meringue with a kitchen torch or brown it in a 400°F (200°C) oven for 5-8 minutes. Watch carefully to avoid burning—remove as soon as it’s nicely browned.
   4. Serve immediately and enjoy!

Perfect Pairings: Serving Suggestions for Your Lemon Meringue Pie

Serve your Mile-High Lemon Meringue Pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors. For a refreshing touch, garnish with a few lemon zest curls or a sprig of mint. Pair it with a cup of Earl Grey tea or a glass of sparkling wine to elevate your dessert experience.

Keep It Fresh: Storage and Reheating Tips

Store any leftover pie in the refrigerator, covered loosely with plastic wrap, for up to 2 days. To maintain the meringue’s texture, avoid sealing it tightly. If you’d like to reheat a slice, place it in a preheated oven at 300°F (150°C) for 5-7 minutes. Avoid microwaving, as it can make the meringue soggy.

Mix It Up: Recipe Variations to Try

For a twist, swap the lemon curd with lime or orange curd for a citrusy variation. If you’re feeling adventurous, add a layer of fresh berries or a drizzle of raspberry sauce between the crust and the curd. You can also experiment with a graham cracker crust for a different texture and flavor profile.

Kitchen Essentials: Equipment Guidance

To make this recipe a breeze, ensure you have a stand mixer or hand-held electric mixer for whipping the meringue to perfection. A kitchen torch is ideal for toasting the meringue, but if you don’t have one, your oven works just fine. Tartlet pans or a 9-inch pie pan are essential for shaping your crust, and pie weights (or dried beans) help prevent it from puffing up during baking.

Quick Tips: Time-Saving Hacks

Save time by preparing the lemon curd a day in advance and storing it in the fridge. If you’re short on time, use a store-bought pie crust instead of making your own. For the meringue, ensure your egg whites are at room temperature to achieve stiff peaks faster. These small adjustments can make the process smoother without compromising on taste.