Meyer Lemon Meringue Pie

Brightly flavored lemon desserts are perfect for summertime. For a subtle twist on classic lemon desserts, try using meyer lemons. They are slightly sweeter and less acidic than regular lemons because they are a hybrid of lemon and mandarin orange. They originated in China, and it was a man named Frank N. Meyer that first brought them to the US in the early 1900s (which explains the name).

Meyer lemons are typically smaller and more spherical than traditional lemons, with a golden yellow hue and delicate peel. They tend to be very juicy and are great for baking, so we whipped up a Meyer Lemon Meringue Pie. Keep reading for the recipe!

Mollie Stone’s Markets Original Recipe


  • 1 9” pie crust, baked

For the filling:

  • 1 1/2 cups sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/4 cup water
  • 4 egg yolks
  • 2 tablespoons butter
  • 1 tablespoon meyer lemon zest
  • 1/2 cup fresh meyer lemon juice

For the meringue:

  • 4 egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup superfine sugar


Bake pie crust according to your favorite recipe or box instructions.

Combine sugar, cornstarch and salt in a medium saucepan. Slowly stir in water. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Remove from heat.

Beat egg yolks and gradually add a cup of the hot mixture to the egg yolks. Stir egg mixture back into the mixture in the saucepan and cook over low heat for 2 minutes, stirring constantly. Add butter, lemon juice and lemon rind. Stir until blended. Pour filling into the cooled pie shell. Set aside to cool.

Whip egg whites with cream of tartar until foamy white, gradually add sugar and continue whipping until meringue forms stiff peaks. Spoon meringue over pie filling using a spatula to form small uniform peaks. Bake in a 425F oven for 3-5 minutes. Turn pie as needed for uniform browning.

Cool to room temperature and refrigerate until ready to serve. Allow 4 hours for filling to set.