🍋 Lemon Meringue Pie with Mile-High Meringue

If sunshine were a pie, it would be this one.

Now, I don’t like to stir the pot too much—but when it comes to lemon meringue pie, folks have opinions. Some want it extra tart, others like it silky smooth. Me? I say give me that luscious lemon layer with a big ol’ fluffy cloud of toasted meringue and I’m a happy gal.

If your granny made lemon meringue pie on Sundays, you already know this isn’t just dessert—it’s a ritual. That moment when the pie comes out of the oven, meringue golden and glossy, and everyone grabs a fork before it’s even cooled? Pure magic.

So, let’s talk lemon meringue. This version is downright easy, packed with that bright citrus zing, and topped with a sky-high meringue that’ll make your oven proud. Are you team extra lemony, or do you like a little more sweet in your slice?

🍋 Ingredients You’ll Need

For the Lemon Filling:

4 egg yolks (save those whites—we’ll use them in the meringue)
1/3 cup + 3 tablespoons corn flour
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
5 tablespoons butter
1/2 cup fresh lemon juice (bottled works in a pinch, but fresh is best)
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell (store-bought or homemade)

For the Meringue Topping:

4 egg whites
Pinch of cream of tartar
8 tablespoons sugar

👩‍🍳 Step-by-Step Instructions

Step 1: Prep That Filling

Start by whisking your egg yolks in a medium bowl and set ’em aside. Over medium heat, combine your corn flour, water, sugar, and salt in a saucepan. Whisk until smooth and keep stirring—it’ll thicken as it comes to a boil. Once it starts bubbling, let it boil for about a minute.

Now, here’s the trick: you’ve gotta temper the eggs. Slowly whisk in a bit of the hot mixture into the yolks, about a half cup at a time, until you’ve added at least half. This keeps the eggs from scrambling—trust me, nobody wants lemony scrambled eggs.

Pour that eggy mix back into the saucepan and cook it for one more minute on low heat, stirring constantly. Remove it from heat and stir in the butter, lemon juice, and zest until smooth and glossy.

Pour that sunshine into your pre-baked pie shell while it’s still hot.

Step 2: Fluff the Meringue

In a clean mixing bowl (any grease will mess with your meringue!), beat the egg whites until soft peaks form. Add a pinch of cream of tartar and beat a little more, then slowly add sugar and keep going until stiff peaks stand tall.

Spoon the meringue over the hot filling, spreading it all the way to the crust’s edge—this seals it and keeps it from weeping. Go ahead and swirl the top—those peaks toast up beautifully.

Step 3: Bake It to Golden Perfection

Pop that pie into a 375°F oven for 10–12 minutes, or until the meringue is golden and slightly crisp on top. Once it’s out of the oven, let it cool completely on a wire rack.

Pro Tip: Slicing too early will make the filling run. Give it time to set—trust the process!

🔄 Variations, Tips & Troubleshooting

Want more tang? Up the lemon juice to 3/4 cup and reduce the sugar slightly.
No cream of tartar? A splash of lemon juice or white vinegar helps stabilize the meringue.
Pie crust shrinking? Chill your crust before baking and use pie weights.

Common Issues:

Meringue weeping or shrinking: Always spread it over hot filling and seal the edges to the crust.
Runny filling: Make sure you cooked the mixture long enough after tempering the eggs. It should coat the back of a spoon.

Feeling fancy? Add a dash of vanilla or swap lemon zest with lime or orange for a citrus twist.

🥄 Let’s Dish

So, what’s the verdict? Is this how your grandma made it—or did she have a little secret like a splash of condensed milk or a graham cracker crust?

Leave a comment below and let me know your favorite way to make lemon meringue pie. Have you ever tried making mini versions in tart pans? (Dangerous… because you’ll eat three.)