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
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
1 hour
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
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4 egg whites
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1 cup sugar
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⅛ tsp cream of tartar (or ¼ tsp if doubling for 2 pies)
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Butter (for greasing pie pan)
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4 egg yolks
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Zest of 1 lemon
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Juice of 1–2 lemons (about ¼ cup)
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½ cup sugar
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Optional: 1 tbsp butter (for richness)
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1 cup heavy whipping cream
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1–2 tbsp sugar (to taste)
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Optional: lemon zest for garnish
Meringue Crust (makes 1 pie):
Lemon Curd Filling:
Whipped Cream Topping:
Directions
Step 1: Make the Meringue Crust
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.
Prepare the Lemon Curd
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.
Step 3: Whip the Cream
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.
Step 4: Assemble the Pie
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.
Recipe Video
Recipe Note
Pro Tips from Nova:
- Always separate egg whites over a separate bowl in case of yolk breaks.
- If your meringue overwhips and gets frothy, add one egg white to save it.
- Use butter, not spray, to grease the pie pan — it holds the delicate crust better.
- For a fun twist, try a tangerine curd using the same method but with less sugar (2 tbsp) due to natural sweetness.
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