Blue Ribbon Mile High Lemon Meringue Pie
Indulge in the award-worthy perfection of this Blue Ribbon Mile High Lemon Meringue Pie, a show-stopping dessert that brings together a crisp, buttery prebaked crust, a luscious lemon filling, and a cloud-like meringue. Crafted with the bright zest and juice of fresh lemons, every bite delivers a harmonious balance of tangy sweetness, while the golden-brown meringue layer, whipped to glossy peaks, adds a light, airy finish. This recipe uses simple pantry staples like eggs, sugar, and cornstarch but achieves bakery-level sophistication through precise techniques like tempering egg yolks and sealing the meringue against the crust for flawless presentation. Ready in just over an hour with a few hours of chilling time, this pie is perfect for celebrations, holidays, or simply treating yourself to citrusy bliss. Serve it chilled for a refreshing dessert that's sure to impress every guest with its towering elegance and irresistible flavor.
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Recipe Information
Ingredients
- 1 piece prebaked 9-inch pie crust
- 1.5 cups granulated sugar
- 0.3333333 cup cornstarch
- 0.25 teaspoon salt
- 1.5 cups water
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 0.5 cup lemon juice
- 1 tablespoon lemon zest
- 4 large egg whites
- 0.5 cup granulated sugar (for meringue)
- 0.25 teaspoon cream of tartar
Instructions
Preheat your oven to 375°F (190°C). Position the middle oven rack.
In a medium saucepan, combine 1.5 cups sugar, cornstarch, and salt. Gradually whisk in water until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This usually takes about 5-7 minutes.
In a small bowl, lightly beat the egg yolks. Slowly whisk about 1 cup of the hot sugar mixture into the yolks to temper them, then gradually whisk the egg yolk mixture back into the saucepan.
Cook for an additional 2-3 minutes, stirring constantly, until the mixture becomes very thick. Remove from heat.
Stir in the butter, lemon juice, and lemon zest until fully incorporated. Pour the lemon filling into the prebaked pie crust and smooth the top with a spoon or spatula.
To make the meringue, place the egg whites and cream of tartar in a clean, grease-free mixing bowl. Using an electric mixer, beat on medium speed until soft peaks form.
Gradually add the 1/2 cup granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to seal. Use the back of a spoon to create peaks and swirls.
Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
Cool the pie at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
Slice and enjoy your Blue Ribbon Mile High Lemon Meringue Pie!
Nutrition Facts
Calories |
2813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 512.3 g | 186% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 425.2 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 618 mg | 13% | |
*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.
