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:
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