Piled High Lemon Meringue Pie

Get ready to fall in love with the ultimate dessert showstopper: Piled High Lemon Meringue Pie! This classic recipe features a buttery, flaky homemade crust filled with a luscious, tangy lemon filling made from fresh-squeezed lemon juice and zest for that perfect citrus zing. The true star of the show, however, is the generous, cloudlike meringue topping that's whipped to stiff peaks and toasted to golden perfection, adding a light, airy contrast to the silky lemon base. With its balance of sweet and tart flavors, stunning presentation, and a satisfyingly crisp crust, this pie is perfect for holidays, dinner parties, or any special occasion. Whether you’re a lemon lover or a dessert enthusiast, this towering lemon meringue pie is sure to impress.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 1.25 cups All-purpose flour
• 0.5 cup Unsalted butter (cold, cubed)
• 2 tablespoons Granulated sugar
• 3 tablespoons Ice water
• 4 large Egg yolks
• 0.5 cup Lemon juice (freshly squeezed)
• 2 tablespoons Lemon zest
• 1 cup Granulated sugar (for filling)
• 0.25 cup Cornstarch
• 2 cups Water
• 2 tablespoons Unsalted butter (for filling)
• 4 large Egg whites
• 0.5 cup Granulated sugar (for meringue)
• 0.5 teaspoons Vanilla extract
• 0.25 teaspoons Salt

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

To make the crust, combine the flour, sugar, and a pinch of salt in a medium bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.

Step 3

Add the ice water, one tablespoon at a time, until the dough comes together when pressed. Gently shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 4

Roll the chilled dough on a lightly floured surface to fit a 9-inch pie plate. Gently press the dough into the plate, trim the edges, and prick the bottom with a fork. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes.

Step 5

Remove the weights and parchment, and bake for another 5-7 minutes, or until golden brown. Let the crust cool completely.

Step 6

To make the lemon filling, whisk together granulated sugar, cornstarch, and water in a medium saucepan over medium heat. Cook while whisking until thickened and bubbling, about 5-7 minutes.

Step 7

Reduce the heat to low and whisk in egg yolks, one at a time, followed by lemon juice, lemon zest, and butter. Cook for 2-3 more minutes, stirring constantly, until glossy and thick. Pour into the cooled crust and set aside.

Step 8

For the meringue, beat the egg whites and salt with a hand or stand mixer on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, and beat on high until stiff peaks form. Beat in vanilla extract.

Step 9

Spread the meringue over the lemon filling, ensuring it touches the crust to create a seal. Use the back of a spoon to create peaks and swirls.

Step 10

Bake the pie at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown. Let cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.

Nutrition Facts

Serving size	(1447.0g)

Amount per serving	% Daily Value*
Calories	3100.9

Total Fat 120.8g	0%
Saturated Fat 75.6g	0%
Polyunsaturated Fat 0g
Cholesterol 320.3mg	0%
Sodium 849.4mg	0%
Total Carbohydrate 488.1g	0%
Dietary Fiber 6.8g	0%
Total Sugars 348.1g
Protein 31.6g	0%

Vitamin D 14IU	0%
Calcium 130.3mg	0%
Iron 7.7mg	0%
Potassium 578.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 4.0%

Carbs: 61.7%