Mimi's Lemon Meringue Pie

Mimi's Lemon Meringue Pie is a timeless dessert that balances the bright tang of freshly zested and juiced lemons with the cloud-like sweetness of perfectly browned meringue. This homemade pie features a flaky, buttery crust made from scratch, encasing a silky lemon custard filling that bursts with citrus flavor. Topped with an airy meringue whipped to glossy perfection, it’s baked to create golden peaks that melt in your mouth. Ideal for celebrations or a refreshing treat any day, this classic recipe combines simple ingredients and traditional techniques for pure dessert bliss. Perfectly sliceable, impressively beautiful, and utterly irresistible, Mimi's Lemon Meringue Pie will leave your guests craving seconds!

Nutriscore Rating: 50/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Unsalted butter (cold, diced)
• 1 tablespoon Granulated sugar
• 0.25 teaspoon Salt
• 4 tablespoons Cold water
• 1 cup Granulated sugar (for filling)
• 3 tablespoons Cornstarch
• 0.25 teaspoon Salt (for filling)
• 1.5 cups Water
• 2 Lemons (juiced and zested)
• 3 Egg yolks
• 2 tablespoons Unsalted butter (softened)
• 3 Egg whites
• 6 tablespoons Granulated sugar (for meringue)

Directions

Step 1

In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, diced butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Step 2

Gradually add cold water, one tablespoon at a time, mixing just until the dough holds together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 3

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trim the edges, and crimp as desired.

Step 4

Use a fork to prick the bottom of the crust lightly. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 5 minutes until lightly golden. Allow to cool.

Step 5

In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Gradually whisk in 1.5 cups of water, ensuring no lumps remain.

Step 6

Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble. Remove it from the heat, then whisk in the lemon juice, lemon zest, and egg yolks until smooth.

Step 7

Return the mixture to medium heat and cook for 2 more minutes, stirring constantly. Remove from heat and stir in the softened butter until melted and glossy. Pour the filling into the cooled pie crust.

Step 8

Preheat your oven to 350°F (175°C) for the meringue. In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.

Step 9

Gradually add 6 tablespoons of sugar, beating on high speed until stiff peaks form and the meringue is glossy.

Step 10

Spread the meringue over the hot lemon filling, ensuring it reaches the edges to seal in the filling completely.

Step 11

Bake the pie for 12-15 minutes, or until the meringue is lightly browned. Remove from the oven and let the pie cool at room temperature for 1-2 hours before slicing.

Step 12

Refrigerate any leftovers and enjoy within 2-3 days for the freshest flavor.

Nutrition Facts

Serving size	(1326.9g)

Amount per serving	% Daily Value*
Calories	3177.5

Total Fat 135.9g	0%
Saturated Fat 81.4g	0%
Polyunsaturated Fat 0g
Cholesterol 877.5mg	0%
Sodium 1363.4mg	0%
Total Carbohydrate 462.4g	0%
Dietary Fiber 8.3g	0%
Total Sugars 292.5g
Protein 39.6g	0%

Vitamin D 145.0IU	0%
Calcium 188.8mg	0%
Iron 10.9mg	0%
Potassium 607.4mg	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: 37.9%

Protein: 4.9%

Carbs: 57.2%