Easy Lemon Meringue Pie and Dreams

Last Updated on February 27, 2025 by Lisa Keys

This easy lemon meringue pie is inspired by my FB cooking buddy, Lois. She posted about dreaming of her dad. Lois took great care of her father and prior to his passing spoke with him on the phone on a daily basis. She had been struggling with her grief until her dad came to her in a dream. They were talking on the phone. Dreaming of a shared experience affirming his life brought her peace. Comforting dreams are a gift and so is this pucker power pie.

I have comfort dreams of my own. One year after William’s death, I knew I needed out of my old life…that I would never heal if I did not move on, move away and simply just take care of myself. It is my first brave decision…but one full of incredible conflict, as I will be leaving our home in Connecticut. A home filled with 30 years of delicious memories and the place my son adored.

Imagine me packing up his room. The scent of his cologne still on his pillow. His dirty hand-print on the wall. Touching his things I was transported back to the places we had been, the fun we had had and the plans we had made…. the memories flooded over me.  Preserving these memories would allow me to move forward, but how? On our very first night in the new house in PA I had the most vivid dream. I got up from my bed and looked out the window and in the driveway was my son looking up at me. It was then I knew he goes where I go. I carry him in my heart.

Comfort dreams are moments of light and hope. They are stories of support and faith and what is most precious. To tell the story is a way of moving our grief along, but also is a gift to those we share it with. We all heal in the telling of our stories. It's an uncomfortable blessing to express our pain, but in doing so there is a release and relief. Thank you, Lois for having the courage to mourn out loud. I'd like to think that your dad was telling you in that dream that he is always with you and that everything is going to be all right.

In honor of Lois' dad I am sharing a recipe for the best lemon meringue pie. It was one of Jerry's favorites and a recipe I have been tinkering with recently. The mile high cloud of meringue featured in the first photo above is an Italian meringue made with roasted sugar. It is light and fluffy with less sticky sweetness than the meringue featured in my lattice recipe design. As much as I love the lattice design the real reason behind it was to use less of the meringue I did not want to eat because it's so sweet.

How to make roasted sugar

To roast the sugar: spread ½ cup of sugar on a piece of foil and place it in a pie plate at 350F for 30 minutes. You will also fine the full recipe for Italian meringue in the recipe card notes.

Delicious citrus fruit is abundant this time of year, but if you can't find meyer lemons go ahead and use regular lemons which will yield just a slight more pucker power.

Easy Lemon Meringue Pie with Roasted Sugar Lattice

Lisa Keys

The perfect balance of tart and sweet 

5 from 4 votes

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 400 kcal

Ingredients

  

1x2x3x

Crust*

• 1 ½ cups (6 oz) all purpose flour
• 1 tablespoon sugar plus additional for pie edge
• ½ teaspoon salt
• 10 tablespoons (4 oz) vegetable shortening, cold
• 2 tablespoons (1 ounce) cold water
• 1 egg white

Meyer Lemon Filling

• 2 eggs
• 7 egg yolks
• 1 cup plus 2 tablespoons sugar
• ⅔ cup meyer lemon juice, about 4 lemons
• 1 tablespoon meyer lemon zest
• 4 tablespoons unsalted butter
• 3 tablespoons heavy cream

Lattice Topping**

• 2 egg whites
• ⅛ teaspoon cream of tartar
• ¼ cup sugar see notes to roast sugar, if desired
• ½ teaspoon vanilla

Instructions

 

• For the crust combine the flour, sugar and salt in a mixing bowl; cut in shortening.
• Add water and mix until just combined. Shape into a disc, wrap in plastic and chill at least 15 minutes or as long as overnight.
• Roll out dough on a lightly floured surface and fit into a 9-inch pie dish. Decorate edge with pastry cut-outs or simply crimp.
• Line the pie shell with aluminum foil and weigh down with dry beans or pie weights. Place pie dish on a baking sheet. Bake at 375F for 20 minutes. Remove foil and weights.
• Lightly brush edge of crust with egg white; sprinkle with sugar. Return crust to oven and bake 10 minutes more or until a light golden brown.  
• Reduce oven temperature to 325F.  
• Meanwhile, prepare filling. In a medium saucepan, whisk eggs, egg yolks, sugar, lemon juice and zest. Add butter and stir over medium heat for 5 minutes or until mixture thickens and reaches 170F. on an instant read thermometer.
• Remove from heat; stir in heavy cream. Pour filling into warm pie shell.  
• For lattice topping, beat egg whites and cream of tartar to soft peaks.
• Gradually add sugar and vanilla beating to stiff peaks.
• Pipe meringue over pie in a lattice pattern.
• Bake 20 minutes or until meringue is golden brown. Cool and chill pie before serving. 

Notes

*ready made pie crust can be substituted for home made crust

**double the lattice topping ingredients if you want to skip the lattice and cover the whole pie with meringue

** I suggest taking your meringue to the next level with this mile high light Italian Meringue made with roasted sugar. To roast the sugar: spread ½ cup of sugar on a piece of foil and place it in a pie plate at 350F for 30 minutes. Then continue with this recipe from Rose Levy Beranbaum's The Pie and Pastry Bible

In small heavy saucepan, (I use one that has a pouring spout edge), stir ½ cup roasted sugar with 2 tablespoons of water until sugar is moistened. Heat, stirring, until sugar is dissolved and syrup is bubbling. Stop stirring and turn heat to lowest setting or remove from heat as you attend to the egg whites. In stand mixer with whip attachment, beat 4 egg whites until foamy. Add ½ teaspoon cream of tartar and beat to stiff peaks. Increase the heat of the sugar syrup and boil until thermometer registers 236F. With mixer on high, immediately drizzle syrup into the egg whites avoiding the beaters. Beat for 2 minutes or until the mixer bowl no longer feels too hot to touch. Starting from the edges of the pie and covering the inside edge of the crust with meringue spread the meringue on top of the filling making swirls and peaks with a spatula. Bake the pie for 5 minutes at 350F to set the meringue and then place pie under broiler for 20 to 30 seconds for a deeper browning. You could also torch it.

Nutrition

Calories: 400kcalCarbohydrates: 42gProtein: 6gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 186mgSodium: 153mgPotassium: 90mgFiber: 1gSugar: 27gVitamin A: 437IUVitamin C: 6mgCalcium: 30mgIron: 1mg

Keyword baking, lattice, lemon meringue, Meyer lemon, pie, spring time

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