Ultimate Lemon Meringue Pie

Hi guys!

We just got back from our little babymoon to the gorgeous Canyon Ranch and I am feeling totally relaxed and renewed. We took hundreds of photos and I’m working on a recap post now to share everything with you guys very soon!

But right now, we need to talk about this pie. I seriously cannot believe I have never shared this recipe with y’all before!

This was my absolute favorite childhood dessert. I actually nicknamed it “Lemon on a Cloud Pie” because, to a seven year old, that’s exactly what this pie is like! I remember sharing the recipe with my third grade class and it was a big hit. 🙂 Still is today!

I called it Lemon on a Cloud Pie back then because the “crust” is just a big mound of fluffy meringue. My mom used to let me help her beat the egg whites until my arms couldn’t take it anymore. And once it went into the oven, no peeking allowed!

sidenote: the above photo was taken just five minutes before I dropped my precious Kitchen Aid glass mixing bowl into the sink and it shattered into a thousand pieces. Thankfully, I had scooped out all the meringue first. I’m not going to lie – I did cry a little about it. Darn pregnancy hormones.

The pie filling is a quick homemade lemon curd mixed with whipped cream. In every bite of pie you get bits of crust that manage to be both soft and crunchy at the same time followed with sweet and tart whipped cream. It never ever fails to impress and is the perfect Spring party dessert to whip out! Trust me, everyone will think it’s way more complicated than it actually is.

The hardest part for me was {and is} letting it set for an hour or so in the fridge. I always want to dive right in and have been known to leave a few finger swipes around the edges. I love to top this pie with raspberries, just cause it’s so pretty, but you don’t have to! You could leave it plain or top with blueberries or blackberries instead.

So there ya have it! I get asked a lot what my favorite dessert is and this pie is definitely up there. It’s very nostalgic for me and reminds me of home. My mom somehow acquired the recipe back in the 70’s when she was a flight attendant, so I can’t take full credit for this one. But trust me, make it! You’ll love it!

Ultimate Lemon Meringue Pie

yields one 9″ pie

Print this Recipe!

Ingredients:

6 eggs, separated

1 1/2 cups sugar

1/4 tsp cream of tartar

juice of 1 large lemon {1/4 cup}

zest of 1 large lemon

1 1/2 cups heavy whipping cream

Directions:

Preheat oven to 275 degrees. Spray a pie tin well with nonstick cooking spray. Set aside.

Whip the egg whites {place the yolks in the fridge for a later step} until foamy. Gradually add 1 cup sugar and cream of tartar while your mixer is running. Increase mixer speed to high and beat for about 8 minutes, or until stiff glossy peaks form. Spread this mixture into your prepared pie tin, making the sides of the crust higher than the middle. Place in oven and bake for 1 hour. Turn off oven and let the crust sit inside for one more hour.

Meanwhile, make the filling. Prepare a double burner {I just use two pots for this} over medium heat. Add the yolks to the top pot and whisk well. Add the remaining 1/2 cup sugar, lemon juice and lemon zest. Continue whisking until the mixture has thickened – about 8-10 minutes. Remove from heat and let cool.

Once your lemon curd has cooled, whip your cream until soft peaks form. Fold the lemon curd into the whipped cream and smooth into your pie crust. Place in fridge and let sit for 1-3 hours.

Enjoy!

Time:

active time ~ 30 minutes

total time ~ 4 hours