Lemon Meringue Pie with Meringue Crust – A Family Tradition Since 1950
Big Poppa usually smokes meat, but when the holidays hit, he heads to his sister Nova’s for a nostalgic slice of their mom’s famous Lemon Meringue Pie. This isn't your average pie — it’s gluten-free, made with a delicate meringue crust, a silky tart lemon curd, and a lightly sweetened whipped cream topping. A 1950s classic passed down through generations, it’s simple, beautiful, and loaded with love (and a few great tips from Nova).
Big Poppa’s Family Lemon Meringue Pie (with Meringue Crust)
Big Poppa ft. his sister Nova
8
30 minutes
1 hours
American
Desserts
A show-stopping lemon meringue pie made with a gluten-free meringue crust, tangy lemon curd filling, and lightly sweetened whipped cream. A timeless family recipe since 1950.
Ingredients
blank
4 egg whites
1 cup sugar
⅛ tsp cream of tartar (or ¼ tsp if doubling for 2 pies)
Butter (for greasing pie pan)
blank
4 egg yolks
Zest of 1 lemon
Juice of 1–2 lemons (about ¼ cup)
½ cup sugar
Optional: 1 tbsp butter (for richness)
blank
1 cup heavy whipping cream
1–2 tbsp sugar (to taste)
Optional: lemon zest for garnish
Directions
blank
Preheat oven to 280°F.
Separate egg whites carefully (ensure no yolk gets in).
Beat egg whites until foamy, then add cream of tartar.
Gradually add sugar and beat until stiff peaks form.
Butter a pie pan thoroughly, including the rim.
Spoon the meringue into the pan and shape it into a crust form.
Bake at 280°F for 1 hour, then let cool completely for another hour. Crust should be dry and crisp.
blank
In a double boiler, whisk together egg yolks, lemon zest, lemon juice, and sugar.
Stir constantly until mixture thickens into a curd consistency (about 5–8 minutes).
Optional: Stir in a bit of butter for extra richness.
Let cool completely.
blank
Using a mixer, whip the cream until soft peaks form.
Add sugar to taste and continue whipping to medium-stiff peaks.
Do not overbeat — if you do, a splash of cream can bring it back.
blank
Gently spoon cooled lemon curd into the cooled meringue crust.
Top with whipped cream and smooth or pipe as desired.
Garnish with lemon zest if you’d like.
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.