Pioneer Woman Lemon Meringue Pie

This classic Pioneer Woman Lemon Meringue Pie is made with a flaky, buttery pie crust, a rich lemon curd filling using fresh lemon juice and egg yolks, and a fluffy, toasted Swiss meringue. The result is a perfectly balanced dessert that is tart, sweet, and tangy all at once, with an incredible combination of textures. Perfect for any special occasion from Mother’s Day to a summer dinner, this stunning pie serves 6 to 8 people.

Pioneer Woman Lemon Meringue Pie Ingredients

For the Crust:

• 1 ball perfect pie crust
• Flour, for dusting
• 1 Tbsp. heavy cream

For the Lemon Filling:

• 1 1/4 cups granulated sugar
• 1/3 cup cornstarch
• 2 Tbsp. all-purpose flour
• 1/2 tsp. kosher salt
• 5 egg yolks
• 1/4 cup unsalted butter
• 1/4 cup fresh lemon juice
• 1 Tbsp. finely grated lemon zest

For the Meringue:

• 5 egg whites
• 1/2 tsp. vanilla extract
• 1 1/3 cups granulated sugar
• 1/4 tsp. kosher salt
• 1/4 tsp. cream of tartar

How To Make Pioneer Woman Lemon Meringue Pie

1. Blind bake the crust: Preheat your oven to 400°F (200°C). On a floured surface, roll the pie dough into a 13-inch circle and fit it into a 9-inch pie plate. Trim and crimp the edges. Chill for 30-60 minutes. Line the crust with parchment paper, fill with pie weights, and bake for 16-18 minutes. Remove the weights, brush the crust with heavy cream, prick the bottom with a fork, and bake for another 12-14 minutes until golden brown. Let cool completely.
2. Start the filling: In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. Gradually whisk in 1 1/2 cups of cold water until smooth. Cook over medium heat, stirring, until the mixture boils and thickens, about 5 minutes. Boil for 1 full minute while stirring constantly, then remove from heat.
3. Temper the egg yolks: In a small bowl, whisk the egg yolks. While whisking continuously, slowly pour about 1/4 cup of the hot sugar mixture into the yolks to warm them. Gradually stir this warm yolk mixture back into the saucepan.
4. Finish the filling: Return the saucepan to medium heat and cook, stirring constantly, until an instant-read thermometer reads 160°F to 180°F. Remove from the heat and immediately stir in the butter, lemon juice, and zest until the butter melts.
5. Chill the filling: Pour the hot lemon filling into the cooled pie crust. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 2 hours to set.
6. Make the Swiss meringue: Fill a medium saucepan with about an inch of water and bring it to a simmer. In the bowl of a stand mixer (that can be set over the saucepan), whisk together the egg whites, vanilla, sugar, salt, and cream of tartar.
7. Heat the meringue: Place the mixer bowl over the simmering water to create a double boiler. Whisk constantly until the sugar has completely dissolved and the mixture reaches 160°F on a thermometer, about 3-5 minutes.
8. Whip and toast the meringue: Transfer the bowl to your stand mixer fitted with the whisk attachment. Whisk on medium-high speed for 4-5 minutes until the meringue is thick, glossy, and holds medium-stiff peaks. Spread the meringue over the chilled pie filling, creating decorative swirls. Use a kitchen torch or your oven’s broiler to toast the meringue until lightly golden. Serve once cooled to room temperature.

Recipe Tips

• Fully Blind Bake the Crust: To prevent a soggy bottom, ensure your pie crust is fully baked and golden brown before adding the filling. A sturdy, crispy crust is the essential foundation for a great pie.
• Use a Thermometer for the Filling: The lemon filling needs to reach 160°F-180°F to properly activate the thickening power of the cornstarch and egg yolks. Using a thermometer is the best way to guarantee your filling sets up perfectly and isn’t soupy.
• Make a Stable Swiss Meringue: Gently cooking the egg whites and sugar over a double boiler creates a Swiss meringue. This technique ensures the sugar dissolves completely for a smooth texture and makes the meringue very stable, so it is less likely to “weep” or release liquid onto your pie.
• Cover Filling While Chilling: When cooling the lemon filling in the pie crust, press a piece of plastic wrap directly onto its surface. This simple step prevents a rubbery skin from forming as it chills.

What To Serve Lemon Meringue Pie

This stunning pie is a complete dessert and is best served on its own to allow its incredible flavors and textures to shine. The balance of the flaky crust, tart lemon curd, and sweet, fluffy meringue needs no accompaniment. If you wish to serve a beverage alongside it, a simple cup of black coffee or unsweetened iced tea makes a perfect pairing.

How To Store Lemon Meringue Pie Leftovers

Room Temperature: This pie is best enjoyed the day it is made. It can be left at room temperature for several hours before and after serving.

Refrigerate: While refrigeration can sometimes cause the meringue to become weepy, you can store leftovers. Loosely cover the pie with plastic wrap, trying not to let it touch the meringue, and place it in the refrigerator for up to 2 days. Be aware that the texture of the meringue and crust may change slightly.

Pioneer Woman Lemon Meringue Pie Nutrition Facts

(Note: These are estimated values.)

• Serving Size: 1 slice (1/8th of pie)
• Calories: 495 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 155mg
• Sodium: 310mg
• Total Carbohydrate: 70g
• Sugars: 55g
• Protein: 6g

Frequently Asked Questions

Why is my lemon meringue pie soupy? A soupy filling is almost always because it was not cooked long enough. The cornstarch and egg yolk mixture must come to a low boil and then be cooked until a thermometer reads between 160°F and 180°F. This temperature range is crucial for the ingredients to activate their full thickening power.

What is the trick to making the meringue? The trick to this incredibly stable and glossy topping is making a “Swiss meringue.” This involves gently heating the egg whites and sugar over a double boiler until the sugar dissolves and the mixture is warm (160°F). This step creates a much smoother and more reliable meringue that won’t easily weep.

How do you keep the pie from getting soggy? There are three keys to preventing a soggy pie. First, fully “blind bake” your crust until it’s golden and crisp. Second, cook the lemon filling to the proper temperature so it sets firmly. Finally, make a stable Swiss meringue that won’t release liquid onto the filling.