Blue Ribbon Mile High Lemon Meringue Pie
A showstopping classic lemon meringue pie featuring a tangy lemon curd filling topped with a tall, billowy meringue that bakes to golden peaks. The bright citrus flavor balances the sweet filling and crisp-edged meringue, while the fluted crust adds visual appeal. Serve this impressive dessert after dinner or at special occasions when you want to impress guests. This version emphasizes proper technique for stable meringue and silky filling, with careful temperature management and egg incorporation preventing curdling and weeping.
Ingredients
- 1 9-inch unbaked pie shell, with high fluted edge
- 1 ½ cups sugar, for filling
- 3 tablespoons cornstarch, for filling
- 3 tablespoons flour, for filling
- 1 dash salt, for filling
- 1 ½ cups water, for filling
- 6 egg yolks, slightly beaten3 tablespoons cornstarch mixed with 3 tablespoons water1:1veganeggs-free
not recommended due to texture changes
Full guide → - 1 ½ teaspoons lemon peel, grated
- 6 tablespoons lemon juice, fresh
- 3 tablespoons butter, for fillingdairy-free butter or coconut oilequal amountdairy-free
coconut oil slightly changes flavor
Full guide → - 6 egg whites, at room temperature
- ½ teaspoon cream of tartar, for meringue
- ¾ cups sugar, for meringue
- 1 teaspoon vanilla extract, for meringue
Instructions
- 1
Preheat oven to 400F and fit unbaked pie shell into 9-inch pie plate with high fluted edge.
- 2
Prick bottom and sides of crust with fork.
- 3
Bake for 5 minutes, then cool.
- 4
Mix sugar, cornstarch, flour, and salt in heavy saucepan.
- 5
Gradually stir in water until blended.
- 6
Bring to boil over medium heat, stirring constantly, and cook 3 minutes.
- 7
Remove from heat and slowly pour half the mixture into beaten egg yolks while stirring constantly.
- 8
Slowly pour egg yolk mixture back into hot mixture, stirring constantly.
- 9
Return to heat, bring to boil, stirring constantly, and cook 3 minutes more.
- 10
Add lemon peel, lemon juice, and butter.
- 11
Cook 2 minutes more, stirring with rubber spatula in circular motion until very thick.
- 12
Cover and keep warm.
- 13
Preheat oven to 350F.
- 14
In large bowl, beat egg whites and cream of tartar until foamy.
- 15
Beat in sugar 1 tablespoon at a time until incorporated.
- 16
Beat in vanilla with final tablespoon of sugar.
- 17
Continue beating until soft peaks form.
- 18
Reheat filling if cooled, stirring constantly.
- 19
Spoon meringue over filling starting at edges, ensuring meringue touches fluting.
- 20
Bake 15 minutes until golden brown.
- 21
Cool 4 hours at room temperature before serving.
Tips
Temper egg yolks by slowly adding hot filling mixture while stirring constantly to prevent scrambling. Return the mixture to the saucepan gradually to ensure even cooking and silky texture.
Make meringue immediately before assembly and ensure it touches the pie crust edges to seal and prevent shrinking. Use soft peaks, not stiff, for the most stable meringue.
Cool the pie at room temperature for full 4 hours before cutting to allow meringue and filling to set properly, preventing weeping between layers.
Good to Know
Cover and refrigerate up to 3 days. Meringue-topped pies are best consumed within 1-2 days as meringue gradually weeps. Store at room temperature if serving within hours.
Prepare pie shell and filling up to 1 day ahead. Refrigerate filling separately. Assemble and bake meringue on serving day for best texture and appearance.
Serve at room temperature or chilled. Slice with sharp knife dipped in hot water between cuts to prevent meringue shattering. Pairs well with coffee, tea, or dessert wine.
Common Mistakes
Do not skip tempering egg yolks to avoid curdled, grainy filling texture.
Do not beat egg whites to stiff peaks to avoid dry, separated meringue that shrinks during baking.
Do not skip the 4-hour cooling period to avoid weeping meringue and runny filling.
Substitutions
Dairy-Free Swaps
coconut oil slightly changes flavor
Full guide →Vegan Options
not recommended due to texture changes
Full guide →General Alternatives
FAQ
Can I make the filling ahead of time?
Yes, prepare filling up to 1 day ahead and refrigerate in separate covered container. Reheat gently over low heat, stirring constantly, before spooning into pie shell. This prevents weeping between layers.
What if my meringue cracks or shrinks after baking?
Cracking occurs from temperature shock or overstiff peaks. Ensure meringue touches crust edges to seal. Shrinking indicates overbeating or too-high oven temperature. Cool pie away from drafts and temperature changes.
How long does leftover pie keep and can I freeze it?
Refrigerate covered for up to 3 days, though meringue quality diminishes after 1-2 days due to weeping. Freezing not recommended because meringue becomes rubbery and may separate upon thawing.