Food and Recipes Recipes Best-Ever Lemon Meringue Pie 4.5 (6) 6 Reviews A slice of cool, creamy lemon meringue pie is the perfect summer treat. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on November 22, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Bake Time: 22 mins Total Time: 45 mins Yield: 8 serves Jump to recipe In the dog days of summer, there's no sweet relief like a slice of cool, creamy lemon meringue pie. We love this pie for its silky, sharp, curd-like lemon filling, perfectly complemented by a light, fluffy meringue topping. The lemon filling, thickened with corn starch, is so good on its own, you'll want to lick it right off the spoon (but resist the temptation! It's made with raw egg yolk). You can use a pre-made, grocery-store pie crust or feel free to bake your own. Appropriately named "Mile-High Meringue," be sure to pile a generous amount of the pillowy whipped topping on top of the pie. Use your spatula to create those signature swoops. When baked, the meringue develops a beautiful golden-brown exterior, replicating the visual effect of a baked Alaska or a torched marshmallow. While you can serve this pie straight out of the oven, we prefer giving it some time to chill in the fridge to ensure you get a perfectly cool, refreshing slice. Southern Living Ingredients Lemon Filling 1 ½ cups sugar 5 tablespoons cornstarch ⅛ teaspoon salt 4 egg yolks 1 ¾ cups milk ½ cup fresh lemon juice 3 tablespoons butter 1 teaspoon lemon zest Mile-High Meringue 6 egg whites ½ teaspoon cream of tartar ½ cup sugar ½ teaspoon vanilla extract Additional Ingredient 1 (9-in.) baked piecrust shell Directions Preheat oven to 325°F. Whisk together first 3 ingredients in a medium-size heavy non-aluminum saucepan. Whisk together egg yolks and next 2 ingredients in a large bowl; whisk into sugar mixture in pan over medium heat, stirring constantly until mixture thickens, about 9 minutes. Bring to a boil, and boil, whisking constantly, 1 minute. Remove from heat. Stir in butter and zest until smooth. Spoon into piecrust. Prepare the Meringue: Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add vanilla, beating well. Makes enough for 1 (9-inch) pie. Spread Mile-High Meringue over hot filling, sealing edges. Bake at 325°F for 20 to 22 minutes or until meringue peaks are lightly browned. Let cool completely on a wire rack (about 1 hour). Store in refrigerator. Rate it Print