Mile High Lemon Pie
Elevate your dessert game with the Mile High Lemon Pie, a show-stopping combination of tangy lemon custard and billowy meringue atop a crisp graham cracker crust. Bursting with bright citrus flavor from freshly squeezed lemon juice and zest, this pie is perfectly balanced by the sweetness of its cloud-like meringue topping. The velvety-smooth lemon filling is carefully prepared with tempered egg yolks for a creamy, custard-like texture, while the meringue is whipped to stiff peaks and toasted to golden perfection in the oven. Ideal for holidays, special occasions, or whenever you’re craving a refreshing dessert, this Mile High Lemon Pie is a visual and flavorful masterpiece. Refrigerate until set, slice, and marvel at the towering layers of citrus excellence!
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Recipe Information
Ingredients
- 1 piece Graham cracker crust (pre-made or homemade)
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 1.5 cups Water
- 4 large Egg yolks
- 0.5 cup Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 2 tablespoons Unsalted butter
- 4 large Egg whites
- 0.25 cup Granulated sugar (for meringue)
- 0.25 teaspoon Cream of tartar
- 0.5 teaspoon Vanilla extract
Instructions
Prepare the graham cracker crust by pressing it into a 9-inch pie dish if using homemade. Bake according to recipe instructions or set aside if pre-made.
In a medium saucepan, combine 1 cup of granulated sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
Cook the sugar mixture over medium heat, stirring constantly, until it thickens and starts to bubble. This will take about 3-5 minutes.
In a separate bowl, whisk together the egg yolks. Temper the egg yolks by gradually whisking in a small amount (about 1/2 cup) of the hot sugar mixture. Then, pour the tempered yolks back into the saucepan and cook for 2 more minutes, stirring constantly.
Remove the saucepan from the heat and stir in the lemon juice, lemon zest, and butter. Mix until the butter is melted and the filling is smooth. Set aside to cool slightly.
Preheat your oven to 375°F (190°C).
Pour the lemon filling into the prepared graham cracker crust, smoothing the top with a spatula.
To prepare the meringue, place the egg whites in a clean, grease-free bowl. Beat them with an electric mixer on medium speed until frothy.
Add the cream of tartar and gradually add 1/4 cup of sugar while beating. Increase the speed to high and continue beating until stiff peaks form. Beat in the vanilla extract.
Spoon the meringue over the lemon filling, spreading it to seal the edges of the crust. Use a spoon to create peaks and swirls on the meringue.
Bake the pie in the preheated oven for 8-10 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent burning.
Remove the pie from the oven and let it cool to room temperature. Then, chill it in the refrigerator for at least 4 hours or until fully set before serving.
Slice and serve your Mile High Lemon Pie chilled. Enjoy!
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 38.7 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 104 mg | 2% | |
*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.
