There’s a reason lemon meringue pie is a Southern classic: it’s the perfect balance of tart, sweet, creamy, and cloud-like—all in one slice. And on a hot summer day? Nothing beats that bright citrus filling capped with a towering swirl of golden meringue.
The best part? You don’t need to be a pastry chef to make it. With a few simple techniques (and yes, a store-bought crust is totally fine!), you can create a showstopper dessert that tastes like it came from a bakery.
Inspired by Southern Living’s famous “mile-high meringue” recipe, this guide walks you through every step—with pro tips to avoid common pitfalls (like weeping filling or flat meringue).
Why This Pie Works (And Why It’s Not Scary!)
No fancy equipment needed
Store-bought crust = 100% acceptable (seriously!)
Only 8 core ingredients—most are pantry staples
Make-ahead friendly (filling can be made a day ahead)
Fun fact: The “mile-high” nickname comes from the lofty, billowy meringue that puffs up dramatically when baked.
Ingredients You’ll Need
For the Crust:
1 (9-inch) unbaked pie crust (store-bought or homemade)
For the Lemon Filling:
1 cup granulated sugar
¼ cup cornstarch
¼ tsp salt
1½ cups water
4 large egg yolks (save whites for meringue!)
½ cup fresh lemon juice (about 3–4 lemons—do not use bottled!)
2 tbsp unsalted butter
1 tbsp lemon zest (optional, but adds brightness)
For the Mile-High Meringue:
4 large egg whites, at room temperature
½ tsp cream of tartar (key for stability!)
½ cup granulated sugar
½ tsp vanilla extract (optional)
Step-by-Step Instructions (With Foolproof Tips!)
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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