This Mile High Lemon Meringue Pie is a joy to make. It’s reminiscent of the pies Grandma baked—simple, perfect, and piled high with sweet, airy, golden meringue.

One of the first pies I ever fell in love with was Lemon Meringue. The creamy lemon filling paired with the light, perfectly toasted meringue is irresistible.

I don’t remember the first time I tasted it, but I do remember how the bright lemon and fluffy meringue made my taste buds sing.

I don’t make it often because someone in my house isn’t a lemon fan. Still, when the craving hits, I’ll make it just for myself. (No, I didn’t eat the whole pie—though I could have, given the time.)

Recently I made this Mile High Lemon Meringue Pie just for me. What makes it “Mile High”? I doubled the meringue. I don’t like it when the meringue shrinks into a thin layer—this version stays tall and dramatic.

How To Make Mile High Lemon Meringue Pie

I used Meyer lemons for this pie, but you can use regular lemons if you prefer. Meyer lemons are slightly sweeter and less acidic with a deeper color.

TIP: Meyer lemons are a bit sweeter than regular lemons and can give the filling a smoother flavor and richer color.

You’ll need a 9-inch baked pie crust. I make mine from scratch and blind-bake it at 350°F for about 15 minutes.

In a medium saucepan combine 1 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, and 1/4 teaspoon salt. Slowly stir in 1 1/2 cups water.

TIP: Have all ingredients prepped and ready. The filling thickens quickly and requires constant attention.

Cook the mixture over medium heat, stirring constantly until it becomes thick and bubbly. Remove from heat.

Beat 4 room-temperature egg yolks in a small bowl. Gradually add one cup of the hot filling to the yolks while whisking to temper them—this prevents scrambled eggs in the filling. Then stir the tempered yolk mixture back into the saucepan.

Add 2 tablespoons butter, the juice and zest of 2 lemons, and continue cooking over low heat for about 3 minutes until thick and smooth, stirring constantly. If desired, add a drop of yellow food coloring, though fresh egg yolks and Meyer lemons usually give a lovely natural color.

Pour the filling into the cooled baked pie shell and set it aside to cool while you prepare the meringue.

For the meringue, place 6 room-temperature egg whites and 1/4 plus 1/8 teaspoon cream of tartar in a mixing bowl fitted with a whisk attachment. Whip until foamy.

Gradually add 3/4 cup superfine sugar and continue whipping until the meringue is glossy and holds stiff peaks.

Spoon the meringue over the cooled filling, making sure to seal it to the edge of the crust. This prevents the meringue from shrinking away from the crust as it bakes. Use a spatula to create small peaks—perfection isn’t necessary, but creating peaks gives a pretty browned finish.

TIP: Press the meringue firmly to the pie crust edge to form a seal and reduce shrinking.

Bake in a preheated 425°F oven for 3–5 minutes, or until the meringue is golden brown. Rotate the pie halfway through if your oven browns unevenly.

Remove the pie from the oven and cool to room temperature, then refrigerate for at least 4 hours (or overnight) so the filling can fully set. Keep refrigerated until serving.

The result is a beautiful lemon meringue pie with a high, pillowy topping and a silky, tart-sweet filling. The added meringue transforms a good pie into a spectacular one.

Meringue is delicate and dreamy; paired with a luscious lemon filling it delivers a delightful contrast in texture and flavor. If you love lemon desserts, this pie is a must-try.

If you enjoyed this pie, try these other recipes

• Fresh Classic Blueberry Pie
• Traditional Homemade Cherry Pie
• The Best Key Lime Pie
• No-bake Strawberry Cream Pie
• Dutch Apple Pie

Below is the printable recipe card and full recipe details. Thanks for stopping by—I’m glad you’re here. I hope you enjoy this pie as much as I do. Next time I’ll invite you to share a slice!