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Happy Pi(e) Day! We’re celebrating with my favorite Meyer lemon meringue pie: bright, buttery, and so scrumptious!
I first shared this recipe here in 2014! Five years ago, classic lemon meringue pie was my arch nemesis – my first pie landed straight in the garbage, and the second wasn’t much better. As they say, the third time is the charm! Fast forward to now, and a newly updated recipe plus all my tips for meringue pie success!
With a flaky all-butter crust, bright and tangy Meyer lemon filling, and silky Swiss meringue topping, this pie is a lemon lover’s dream (and is unreal with a side of Meyer lemon ice cream!).
Pie or Tart
Bake this recipe in a classic 9-inch pie pan or a 9 to 10 inch round removable-bottom tart pan. Depending on the size of your tart pan, you may have some extra filling. Bake the extra filling in ramekins until set, or turn the extra filling into mini Meyer lemon tarts.
In this recipe, we start by partially baking our pie crust before we add the Meyer lemon filling. Also known as pre-baking or blind baking, this process ensures that the pie crust is fully cooked, taking into account that our filling bake time is shorter than our pie crust bake time.
To blind bake, roll out the pie dough and transfer to the pie pan or tart pan. After a 30 minute rest in the freezer, line the pie dough with a piece of crinkled parchment paper. Next, add plenty of weight to prevent the pastry from puffing up in the oven – an even layer of granulated sugar, dried beans, or pie weights work perfectly here.
Bake for 30 to 35 minutes, until the pie crust is pale golden and the bottom is completely set. At that point, carefully lift out the parchment and the weights. Return the crust to the oven for another 3 to 5 minutes, until the bottom crust is golden brown. While the crust blind bakes, whisk up the Meyer lemon filling. When the pie shell is golden, carefully add the Meyer lemon filling (while the crust is still hot) and continue baking as directed.
Swiss meringue adds a show-stopping finish to this pie. To make the meringue, whisk egg whites and sugar together in a mixer bowl set over a pan of simmering water. When the sugar is fully dissolved and the mixture reaches 160°F, transfer mixer bowl to a stand mixer and whip on medium-high speed for 8 to 10 minutes, until fluffy and glossy. Swiss meringue is more stable than uncooked French meringue, and practically melts in your mouth – for stability and taste, it’s an absolute winner!Print
With an all-butter crust, bright and tangy Meyer lemon filling, and silky Swiss meringue topping, this Meyer lemon meringue pie is a dream lemon dessert!
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup cold unsalted butter, cubed
- 2 to 4 Tbsp ice water
- 4 large eggs, at room temperature
- 1 cup + 2 Tbsp sugar
- 3 Tbsp Meyer lemon zest
- 2/3 cup fresh Meyer lemon juice
- 1/4 cup flour
- 1/8 tsp salt
- 5 large egg whites, at room temperature
- 1 cup sugar
- For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Place disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is 1/4-inch thick, approximately a 12-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared pie or tart pan, lightly pressing down into the bottom and sides of the pan. For a pie, trim the overhang to 1 inch and crimp the edges. For a tart, run the rolling pin across the top of the pan to remove the excess dough. Chill in the freezer for 30 minutes.
- Preheat oven to 350°F and place a rimmed baking sheet in the middle of the oven. Line the chilled pie dough with a piece of crinkled parchment paper, and fill with granulated sugar, dried beans, or pie weights.
- Place pan on pre-heated baking sheet and blind bake for 30 to 35 minutes, until the pie crust is pale golden and the bottom is completely set. At that point, carefully lift out the parchment and the weights. Return the crust to the oven for another 3 to 5 minutes, until the bottom crust is golden brown.
- While the crust blind bakes, prepare the filling. Lightly whisk eggs in a large bowl. Whisk in sugar, Meyer lemon zest and juice, flour, and salt until smooth and fully incorporated.
- Reduce oven temperature to 325°F and slowly pour filling over hot crust; carefully return pan to oven and continue baking until filling is firm, 24 to 27 minutes. Cool pie completely in pan on wire rack, then cover and chill in the refrigerator for 2 hours.
- For the Swiss meringue, combine egg whites and sugar in a mixer bowl and place the bowl over a pan of simmering water. Heat mixture to 160°F while whisking constantly to dissolve the sugar, about 5 minutes.
- Transfer mixer bowl to stand mixer fitted with wire whip attachment. Starting on low and increasing to medium-high speed, whisk for 8 to 10 minutes, until the mixture is fluffy and glossy, forms stiff peaks, and the mixer bowl is cool to the touch.
- Pipe or pile meringue over pie, then toast carefully with a blow torch or under a broiler. Refrigerate until ready to serve (meringue can be added 2-3 hours before serving). To slice, dip a sharp knife in hot water and let excess drip off before cutting each slice.
Depending on the size of your tart pan, you may have some extra filling. Bake the extra filling in ramekins until set, or turn the extra filling into mini Meyer lemon tarts.