Best 7 Piled High Lemon Meringue Pie Recipes

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If you're looking for a classic dessert that is both sweet and tart, then you need to try a piled high lemon meringue pie. This pie is made with a flaky crust, a creamy lemon filling, and a towering meringue topping. It's perfect for any special occasion, or even just as a treat for yourself. With its bright citrus flavor and fluffy meringue, this pie is sure to be a hit with everyone who tries it.

Check out the recipes below so you can choose the best recipe for yourself!

MY MOM'S LEMON MERINGUE PIE



My Mom's Lemon Meringue Pie image

This is my mother's lemon meringue pie recipe and it is one of my all time favorite desserts. You can add a bit more lemon zest if you want it to be more tart! Don't let pie cool before putting on meringue.

Provided by CollinW

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h55m

Yield 8

Number Of Ingredients 7

1 refrigerated pie crust
1 (14 ounce) can sweetened condensed milk
3 eggs, separated
½ cup lemon juice
2 teaspoons lemon zest
¼ teaspoon cream of tartar
½ cup white sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
  • Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
  • Bake in the preheated oven for 25 minutes.
  • Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
  • Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
  • Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 51 g, Cholesterol 86.4 mg, Fat 13.6 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 5.1 g, Sodium 205.6 mg, Sugar 39.7 g

MILE-HIGH LEMON PIE



Mile-High Lemon Pie image

This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy Swiss meringue crown.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 8 to 10

Number Of Ingredients 15

All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
1 large egg
2 tablespoons heavy cream
1/3 cup cornstarch
1/3 cup sifted cake flour
1/4 teaspoon salt
1 1/4 cups sugar
5 large egg yolks, lightly beaten
1/2 cup fresh lemon juice
2 tablespoons lemon rind
4 tablespoons unsalted butter, cut into small pieces
7 large egg whites
3/4 cup sugar
1/4 teaspoon salt

Steps:

  • Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
  • To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
  • Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
  • Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
  • Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
  • To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
  • Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  • To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  • Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

LEMON MERINGUE PIE



Lemon Meringue Pie image

A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Pie     Lemon     Egg     Butter     Soy Free     Peanut Free     Tree Nut Free

Yield 8 servings

Number Of Ingredients 15

1 Blind-Baked Pie Crust
Filling:
1 cup sugar
⅓ cup cornstarch
2 large eggs
4 large egg yolks
Zest of 4 lemons
1 cup fresh lemon juice
1 tsp. kosher salt
3 Tbsp. chilled unsalted butter
Assembly:
4 large egg whites
¾ cup sugar
½ tsp. kosher salt
¼ tsp. cream of tartar

Steps:

  • Filling:
  • Whisk sugar and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in lemon zest and juice, salt, and 1½ cups water.
  • Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8-10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let cool 5 minutes, whisking every minute.
  • Add butter to filling and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days.
  • Assembly:
  • Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer or another large heatproof bowl; set over a large saucepan filled with 1" simmering water (bowl shouldn't touch the water). Heat, stirring constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes.
  • Fit bowl onto mixer fitted with whisk attachment (or use an electric mixer) and beat on medium-high speed until meringue is more than tripled in volume and medium peaks form, about 4 minutes. Transfer to a piping bag fitted with a large round tip (or a resealable plastic bag will work-just snip off a corner after bag is filled). Pipe meringue over filling and toast with a kitchen torch or under the broiler.
  • Do Ahead: Pie (without meringue) can be made 2 days ahead. Keep chilled.

PILED HIGH LEMON MERINGUE PIE



Piled High Lemon Meringue Pie image

Found this in Canadian Family Circle magazine many years ago & loved it. Hope you enjoy it too.

Provided by Heydarl

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups plain flour
1/2 teaspoon baking powder
125 g butter, chilled
2 tablespoons cold water
1/2 cup plain flour
1/2 cup cornflour
1 cup caster sugar
1 1/4 cups lemon juice
1 cup water
125 g butter
6 egg yolks
6 egg whites
1 1/2 cups caster sugar

Steps:

  • Brush a 23cm fluted flan tin with melted butter or oil. Place flour, baking powder and butter in food processor.
  • Process for 30 seconds using the pulse action. Add water and process a further 30 seconds or until the mixture comes together.
  • Turn onto a lightly floured surface and press together until smooth. Roll out the pastry between 2 sheets of plastic wrap, to cover base and side of the tin.
  • Ease pastry into the tin and trim edges. Cover with plastic wrap and refrigerate 20 minutes.
  • Preheat oven to moderate 180°C/350°F Cut a sheet of greaseproof paper to cover pastry-lined tin.
  • Spread a layer of dried beans or rice evenly over the greaseproof paper. Bake for 10 minutes, then remove from the oven and discard paper and beans. Return the crust to the oven and bake for a further 10 minutes or until it is lightly golden. Allow to cool completely.
  • To make filling: Combine flour, cornflour and sugar in a medium pan. Gradually stir in lemon juice and water and blend until smooth. Stir over a low heat until mixture boils and thickens.
  • Remove from heat, stir in butter and egg yolks. Return to low heat and stir until butter has melted. Cover with plastic wrap and cool completely. Place in prepared pastry.
  • To make topping: Beat egg whites in a large, clean, dry mixing bowl with electric beaters until stiff peaks form. Add sugar gradually, beating constantly until mixture is glossy and thick.
  • Preheat oven to moderately hot 210°C.
  • Spread the filling over the pastry base and then spoon the meringue on top of the filling, spreading it to the edges of the pie to seal. Peak the meringue using a flat bladed knife.
  • Bake for 5 minutes or until meringue is lightly browned on top.
  • NOTE: For best baking results make the pastry and the filling the day before and store separately. The meringue only needs to cook for about 5 minutes - enough for it to brown lightly. If left in the oven too long, the pie filling will warm and this makes the pie difficult to cut.

Nutrition Facts : Calories 663.1, Fat 29, SaturatedFat 17.2, Cholesterol 191.3, Sodium 294.1, Carbohydrate 95.3, Fiber 1.5, Sugar 63.7, Protein 8.7

MILE HIGH LEMON MERINGUE PIE



Mile High Lemon Meringue Pie image

Make and share this Mile High Lemon Meringue Pie recipe from Food.com.

Provided by internetnut

Categories     Pie

Time 27m

Yield 8 serving(s)

Number Of Ingredients 10

4 eggland's best eggs, separated
15 ounces folded refrigerated pie crusts
1 1/2 cups sugar, divided
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
1 tablespoon butter
1/2 cup fresh lemon juice
1/4 teaspoon cream of tartar

Steps:

  • Unfold the pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate, then flute if desired. Bake the pie shell according to the package directions; let cool.
  • Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in the water and milk, stirring until the cornstarch is dissolved. Cook over medium heat, whisking until the mixture comes to a boil.
  • In a medium bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the milk mixture, then whisk the yolk mixture back into the saucepan. Simmer over low heat for 2 to 3 minutes,whisking occasionally.
  • Remove the pan from the heat and whisk in the butter and lemon juice. Pour the filling into the pie shell; set aside.
  • Preheat the oven to 350. In a medium bowl, with an electric beater, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.
  • Spread the meringue over the pie filling, sealing to the edges of the crust. Using a spatula or the back of a tablespoon, form peaks in the meringue, and bake for 12 to 15 minutes, or until the meringue is golden. Let cool, then slice and serve.

Nutrition Facts : Calories 500.7, Fat 21.9, SaturatedFat 7.7, Cholesterol 111.7, Sodium 470.6, Carbohydrate 70.7, Fiber 0.6, Sugar 40.3, Protein 6.1

EXTRA-LEMONY MERINGUE PIE



Extra-Lemony Meringue Pie image

Made with a buttery lemon curd and topped with swirls of lemon zest-infused meringue, this pie is tangier and creamier than many others of its kind. You can make it with regular or Meyer lemons: The regular ones will be sharper and brighter; the Meyers, a little softer and fruitier. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 15

All-purpose flour, for rolling out dough
Dough for 1 (9-inch)
4 egg yolks (save whites for the meringue)
1 large egg
3/4 cup/150 grams granulated sugar
3/4 cup plus 2 tablespoons/207 milliliters freshly squeezed lemon juice (from 4 to 6 regular or Meyer lemons)
2 teaspoons finely grated lemon zest (from 2 lemons)
Pinch of salt
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
4 egg whites, at room temperature
1 cup/200 grams granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Pinch of salt
1 tablespoon finely grated lemon zest (from 3 to 4 lemons), plus more for garnish

Steps:

  • Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
  • Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
  • In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in lemon juice, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
  • Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
  • As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, vanilla, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
  • Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
  • Using a rubber spatula, gently fold in lemon zest. Mix with care to not deflate meringue: A few strokes should do it. Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design, if you like, and bake until lightly browned, about 8 to 12 minutes.
  • Allow to cool completely and top with more lemon zest before serving.

Tips:

  • For the perfect lemon flavor, use freshly squeezed lemon juice and zest. Avoid using bottled lemon juice, as it can have a bitter taste.
  • When making the meringue, make sure the egg whites are at room temperature. This will help them whip up more easily and create a stiffer meringue.
  • Don't overbeat the egg whites. If you overbeat them, they will become dry and crumbly.
  • When baking the pie, place it on the bottom rack of the oven. This will help prevent the meringue from browning too quickly.
  • Let the pie cool completely before slicing and serving. This will help the meringue set and prevent it from becoming runny.

Conclusion:

This piled-high lemon meringue pie is a classic dessert that is sure to impress your friends and family. With its rich and creamy filling, fluffy meringue, and bright lemon flavor, this pie is the perfect way to end any meal. Follow the tips above to make sure your pie turns out perfectly.

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