Mile High Lemon Meringue Pie
Experience the ultimate citrus indulgence with this stunning Mile High Lemon Meringue Pie, a zesty dessert that’s as visually impressive as it is delicious. Featuring a luscious lemon filling made with fresh juice and zest, this pie strikes the perfect balance of tart and sweet. Topped with billowy peaks of golden-brown meringue, whipped to perfection with cream of tartar for unbeatable stiffness and shine, this irresistible treat is encased in a buttery, flaky pre-made crust for convenience. Ideal for any occasion, this dessert is as easy to make as it is to devour, requiring just 30 minutes of prep time before baking. Serve chilled for a refreshing, crowd-pleasing finale to your next gathering.
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Recipe Information
Ingredients
- 1 piece Pre-made 9-inch pie crust
- 1 cup Granulated sugar (for filling)
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 1.5 cups Water
- 4 large Egg yolks
- 0.5 cup Lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Unsalted butter
- 4 large Egg whites
- 0.5 cup Granulated sugar (for meringue)
- 0.25 teaspoon Cream of tartar
Instructions
Preheat your oven to 350°F (175°C). Blind bake the pre-made pie crust according to the package instructions, ensuring it is fully cooked and golden brown. Let it cool completely before filling.
In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Gradually whisk in 1.5 cups of water until smooth. Cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble (about 5-7 minutes).
Reduce to low heat. In a small bowl, whisk together 4 egg yolks. Temper the egg yolks by slowly adding about 1/4 cup of the hot sugar mixture to them, whisking constantly. Then, slowly whisk the tempered yolks back into the pan.
Increase the heat to medium, whisking constantly, until the filling is thick and glossy (about 2 more minutes). Remove from heat and stir in 1/2 cup lemon juice, 1 tablespoon lemon zest, and 2 tablespoons unsalted butter until fully combined. Pour the hot lemon filling into the cooled pie crust.
To make the meringue, place 4 egg whites in a clean, grease-free bowl. Using a hand or stand mixer, beat the egg whites on medium speed until foamy. Add 1/4 teaspoon cream of tartar and increase the speed to high.
Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form (about 5-7 minutes).
Spread the meringue evenly over the hot lemon filling, ensuring it touches the edges of the crust to seal and prevent shrinking. Use the back of a spoon to create decorative peaks on the meringue.
Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
Remove from the oven and let the pie cool to room temperature. Chill in the refrigerator for at least 3 hours before serving to allow the filling to fully set.
Slice and enjoy your Mile High Lemon Meringue Pie!
Nutrition Facts
Calories |
3015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 1811 mg | 79% | |
| Total Carbohydrate | 488.1 g | 177% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 328.8 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 178 mg | 14% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 687 mg | 15% | |
*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.
