Lemon meringue pie is a classic dessert that can be enjoyed year-round. The tart lemon filling is offset by the sweet meringue topping, making for a delightful treat. In this blog, i will share with you a mile high lemon meringue pie recipe that is extremely simple.This rich, creamy pie is perfect for summer. Serve it in a glass dish to show off its light, airy meringue topping.
The pie is named for its high meringue topping, which rises to about one inch above the pie dish. This mile high lemon meringue pie is the perfect summer dessert! It’s light and refreshing, with a tart lemon filling and fluffy meringue topping. The best part is that it’s easy to make, so you can enjoy it any time of the year. If you’ve never had lemon meringue pie before, you’re in for a treat!
How To Make Mile High Lemon Meringue Pie
This recipe for lemon meringue pie is sure to please, with its easy-to-follow instructions and delicious results. The key to making a great mile high lemon meringue pie is to start with a great lemon filling. This means using fresh lemons, and plenty of them. The fresher the lemons, the more tart and flavorful your filling will be. This recipe is perfect for summertime gatherings or anytime you want to impress your guests with a beautiful and delicious dessert. Give it a try today!
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons cold vegetable shortening
- 6 tablespoons cold butter (unsalted)
- 1 teaspoon apple cider vinegar
- 3 to 4 tablespoons ice water
For the Filling:
- 4 large egg yolks
- 1 1/4 cups sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1 tablespoon finely grated lemon zest (plus 1/2 cup lemon juice)
- 3 tablespoons butter (unsalted)
For the Meringue:
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
Step By Step Instructions To Make Mile High Lemon Meringue Pie
For the Crust:
Step 1
In a food processor, blend the flour, sugar, and salt. Pulse a few times to combine the shortening with the flour. Pulse the butter into the mixture until it forms coarse crumbs. Mix together the vinegar and 3 tablespoons of ice water; pulse until the dough comes together but is still crumbly.
Step 2
Add more ice water a teaspoon at a time if the dough is crumbly. Place the dough on a large piece of plastic wrap. Roll the dough into a disk and flatten it. Place in the refrigerator until firm, at least 1 hour or overnight.
Step 3
Lay out the dough on a lightly floured surface and roll it into a 13-inch circle. Put the mixture into a pie plate that measures 9 inches in diameter. Crimp the edges of the overhanging dough. Once the crust is firm, refrigerate it for at least an hour.
Step 4
Bake the pie at 375°F for 30 minutes. Fill the crust with pie weights or dried beans after you prick the bottom with a fork. Bake the crust for 15 minutes on a rimmed baking sheet until golden brown around the edges.
Step 5
Remove the parchment and weights and continue baking until the bottom of the crust is a deep golden brown, about 20 to 30 minutes. Leave the oven on while preparing the filling, and remove from the oven once cooled.
For the Filling:
Step 6
In a medium bowl, whisk the egg yolks until smooth. Combine the sugar, cornstarch, and salt in a medium saucepan. Add the water and lemon juice and heat over medium heat. Cook over a gentle simmer, whisking constantly, until thickened, about 5 minutes.
Step 7
Add about a quarter of the sugar mixture to the egg yolks and whisk slowly. Add another quarter of the sugar mixture, whisking until smooth, then pour it back into the saucepan. Continue to cook, whisking constantly to prevent the egg yolks from scrambling, for about one more minute. Remove from the heat and stir in the butter and lemon zest.
Step 8
Make the meringue immediately while the filling is still hot by mixing the egg whites and cream of tartar in a large bowl and beating on medium-high speed for one to two minutes. Add the sugar very slowly; continue beating until glossy peaks form, about 4 minutes.
Step 9
Pour the lemon filling into the crust after it has been stirred. Spread the meringue on top of the hot filling, reaching the crust with a spoon; use swoops and peaks to make the meringue look like a waterfall. To prevent weeping, bake the meringue for 5 to 7 minutes until it is golden brown in spots.
Step 10
Allow the pie to cool on a rack for one hour, then refrigerate until completely cooled before slicing. Enjoy!
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In Closing
We hope you enjoyed this recipe for Mile High Lemon Meringue Pie. This Mile High Lemon Meringue Pie is the perfect summer dessert! It’s light and fluffy, with a tart lemon flavor that will leave you wanting more. The best part is that it’s easy to make, so you can enjoy it any time of year. Give it a try today and let us know what you think in the comments below! Thanks for reading!
Mile High Lemon Meringue Pie Recipe
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons cold vegetable shortening
- 6 tablespoons cold butter (unsalted)
- 1 teaspoon apple cider vinegar
- 3 to 4 tablespoons ice water
For the Filling:
- 4 large egg yolks
- 1 1/4 cups sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1 tablespoon finely grated lemon zest (plus 1/2 cup lemon juice)
- 3 tablespoons butter (unsalted)
For the Meringue:
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
For the Crust:
- In a food processor, blend the flour, sugar, and salt. Pulse a few times to combine the shortening with the flour. Pulse the butter into the mixture until it forms coarse crumbs. Mix together the vinegar and 3 tablespoons of ice water; pulse until the dough comes together but is still crumbly.
- Add more ice water a teaspoon at a time if the dough is crumbly. Place the dough on a large piece of plastic wrap. Roll the dough into a disk and flatten it. Place in the refrigerator until firm, at least 1 hour or overnight.
- Lay out the dough on a lightly floured surface and roll it into a 13-inch circle. Put the mixture into a pie plate that measures 9 inches in diameter. Crimp the edges of the overhanging dough. Once the crust is firm, refrigerate it for at least an hour.
- Bake the pie at 375°F for 30 minutes. Fill the crust with pie weights or dried beans after you prick the bottom with a fork. Bake the crust for 15 minutes on a rimmed baking sheet until golden brown around the edges.
- Remove the parchment and weights and continue baking until the bottom of the crust is a deep golden brown, about 20 to 30 minutes. Leave the oven on while preparing the filling, and remove from the oven once cooled.
For the Filling:
- In a medium bowl, whisk the egg yolks until smooth. Combine the sugar, cornstarch, and salt in a medium saucepan. Add the water and lemon juice and heat over medium heat. Cook over a gentle simmer, whisking constantly, until thickened, about 5 minutes.
- Add about a quarter of the sugar mixture to the egg yolks and whisk slowly. Add another quarter of the sugar mixture, whisking until smooth, then pour it back into the saucepan. Continue to cook, whisking constantly to prevent the egg yolks from scrambling, for about one more minute. Remove from the heat and stir in the butter and lemon zest.
- Make the meringue immediately while the filling is still hot by mixing the egg whites and cream of tartar in a large bowl and beating on medium-high speed for one to two minutes. Add the sugar very slowly; continue beating until glossy peaks form, about 4 minutes.
- Pour the lemon filling into the crust after it has been stirred. Spread the meringue on top of the hot filling, reaching the crust with a spoon; use swoops and peaks to make the meringue look like a waterfall. To prevent weeping, bake the meringue for 5 to 7 minutes until it is golden brown in spots.
- Allow the pie to cool on a rack for one hour, then refrigerate until completely cooled before slicing. Enjoy!
