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Lemon Meringue Pie with Marshmallow Meringue Recipe

This Lemon Meringue Pie features a bright, citrusy lemon custard paired with a soft, mile-high marshmallow meringue.
With a crisp pastry crust and layers of sweet and tart flavors, this dessert is perfect for any occasion and keeps fresh for up to a week.
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Active Time 1 hour
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Lemon Custard

  • 1 ¾ cups sugar
  • ¼ teaspoon kosher salt
  • ½ cup cornstarch
  • ½ cup egg yolks from 8 large eggs
  • 3 tablespoons lemon zest from 3 large lemons
  • 1 cup freshly squeezed lemon juice from 4 medium lemons
  • 2 ¼ cups water
  • ¼ teaspoon orange flower water optional

For Assembly

  • 1 fully baked No-Stress All-Butter Pastry Crust
  • 1 batch Marshmallow Meringue

Instructions
 

Prepare the Custard

  • In a nonreactive saucier, whisk together sugar, salt, and cornstarch. Gradually whisk in egg yolks, lemon zest, lemon juice, and water until smooth.
  • Cook over medium-low heat, whisking constantly, until the mixture steams (around 5 minutes). Increase heat to medium, cooking until thickened (about 3 more minutes), whisking gently. Once bubbling sluggishly, continue whisking for 2 minutes to neutralize starch in the egg yolks.
  • Strain the custard through a fine-mesh sieve into a bowl, pressing with a spatula to extract all liquid. Stir in orange flower water if desired.
  • Spread the custard evenly into the prepared crust and let it cool at room temperature until a skin forms (approximately 30 minutes). Cover with plastic wrap and refrigerate for up to 24 hours.

Assemble the Pie

  • Preheat the oven to 375°F and adjust the rack to the lower-middle position.
  • Gently spread Marshmallow Meringue over the chilled custard, ensuring it touches the crust all around. Use a fork to create swoops and swirls in the meringue.
  • Place the pie on a baking sheet and bake for about 20 minutes, or until the meringue peaks are lightly golden.
  • Cool the pie at room temperature for 1 hour. Wrap it loosely in plastic and refrigerate until completely chilled, about 4 hours if warm, or 1 hour if cold when starting.

Serve

  • Slice the pie using a chef’s knife dipped in hot water, wiping clean between cuts. Use an angled pie server to lift out slices.
  • Loosely cover leftovers with plastic wrap, storing in the refrigerator for up to 1 week.

Notes

Troubleshooting: Use a nonreactive saucier and utensils to prevent a metallic taste. Measure all ingredients precisely for best results.
Make-Ahead Tips: The custard can be stored in an airtight container in the refrigerator for up to 1 week. Stir until creamy before assembling.
Variations
  • Coconut Lemongrass: Replace water in custard with 4 oz coconut water and 1 ½ cups unsweetened coconut milk. Infuse with 2 chopped lemongrass stalks.
  • Elderflower: Add ¼ cup elderflower liqueur to the custard. Reduce water to 2 cups for a floral twist.
  • Lemon Mousse: Chill custard and fold in whipped cream. Serve as parfaits with fruit and cookies.
Keyword Classic lemon dessert, dessert recipes, Homemade lemon pie, Lemon custard pie recipe, Marshmallow meringue pie, Refreshing citrus dessert
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