Lemon Meringue Pie with Marshmallow Topping – Easy & Delicious

There’s something so magical about a well-made lemon meringue pie. The combination of that buttery, slightly crunchy graham cracker crust, creamy, luscious lemon filling, and fluffy marshmallow meringue that gets lightly toasted to perfection—it’s like a slice of pure sunshine on a plate. This isn’t just your average lemon pie; this is the kind of dessert that steals the show at potlucks, family gatherings, or even a quiet weekend at home when you’re craving something special.

I first stumbled upon this delightful recipe years ago when I was trying to recreate a pie I had at a small diner during a road trip. You know the type of place where the desserts are homemade and the atmosphere feels like a warm hug? That pie left such an impression on me that I couldn’t rest until I mastered making it myself. After many, many attempts, I landed on this recipe, and let me tell you, it’s been a family favorite ever since.

What makes this pie stand out is its perfect balance of flavors and textures. The rich, buttery graham cracker crust complements the smooth, tart lemon filling beautifully. But the real star here is the marshmallow meringue—it’s light, fluffy, and slightly sweet, providing the ideal contrast to the zingy lemon filling.

And the best part? It’s so much easier to make than you’d think. Whether you’re a seasoned baker or a complete newbie in the kitchen, you can pull this off without breaking a sweat. Trust me, you’re going to fall head over heels for this recipe. So, let’s get baking!

Why You’ll Love This Recipe

Easy to Make

Despite its impressive appearance, this pie is actually very straightforward to prepare. The crust requires just a few simple ingredients, the lemon filling comes together in minutes, and the meringue is much easier to make than you might think.

Family-Friendly

This dessert is a guaranteed crowd-pleaser. The sweet, fluffy meringue appeals to kids, while the bright, tart lemon filling is beloved by adults. It’s one of those rare desserts that everyone at the table will enjoy.

Balanced Flavors

The harmony of the tangy lemon filling, buttery crust, and sweet marshmallow meringue makes every bite heavenly. Each layer complements the others perfectly, creating a well-rounded and satisfying dessert experience.

Perfect for Any Occasion

Whether it’s a holiday dinner, a summer barbecue, or just a cozy night in, this pie fits the bill. It’s casual enough for weeknights but elegant enough for special occasions.

Make-Ahead Friendly

You can prepare the crust and lemon filling ahead of time, then whip up the meringue just before baking. This flexibility makes it a fantastic choice for stress-free entertaining.

Visually Stunning

Let’s be real—this pie looks gorgeous. The golden peaks of marshmallow meringue toasted to perfection will have everyone’s mouth watering before they even take a bite.

Health Benefits

This lemon meringue pie is a dessert to be enjoyed for pure pleasure, but that doesn’t mean it doesn’t offer some surprising health benefits:

Rich in Vitamin C

Thanks to the lemon juice used in the filling, this pie provides a boost of vitamin C. This essential vitamin supports your immune system, promotes healthy skin, and aids in iron absorption.

Homemade Goodness

Making desserts at home allows you to control what goes into them. No preservatives, artificial flavors, or unwanted additives—just pure, delicious ingredients you can feel good about.

Satisfying Without Overindulging

While this pie is rich and creamy, it’s not overly heavy. The tartness of the lemon provides a refreshing contrast to the sweetness, making it more satisfying and less likely to leave you feeling weighed down.

Portion Control

Because this pie is so flavorful and satisfying, a single slice can truly hit the spot. It’s a great way to enjoy a decadent dessert without feeling like you need to devour the whole thing.

Egg Whites and Protein

The meringue is made with egg whites, which are a good source of high-quality protein. While it’s not a significant amount, it’s still a nice little bonus.

Mood Booster

Let’s be honest—sometimes dessert is just good for the soul. The joy of creating something beautiful and delicious, sharing it with loved ones, and savoring every bite can be a wonderful mental health boost.

Preparation Time, Servings, and Nutritional Information

• Preparation Time: 30 minutes
• Cooking Time: 28 minutes
• Chilling Time: At least 2 hours
• Total Time: Approximately 3 hours
• Servings: This recipe serves 8–10 people, depending on how generous you are with your slices.

Nutritional Information (Per Serving):

• Calories: Approximately 420 kcal
• Carbohydrates: 55g
• Protein: 6g
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 220mg
• Vitamin C: 8% of Daily Value (DV)
• Calcium: 12% of DV
• Iron: 5% of DV

Ingredients List

Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 14 whole crackers, crushed)
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon (for a warm, cozy hint of flavor)
• 1 stick butter, melted (for rich, buttery goodness)

Lemon Pie Filling:

• 1 can sweetened condensed milk (Eagle Brand recommended for the creamiest texture)
• 3 egg yolks (reserve the whites for meringue)
• 1/2 cup lemon juice (freshly squeezed or bottled, though fresh is best for brightness)

Marshmallow Meringue:

• 3 egg whites (reserved from the pie filling)
• 7 oz marshmallow cream (Kraft Jet-Puffed recommended for that classic marshmallow flavor)
• 1 teaspoon vanilla extract (for a touch of sweet depth)

Now that you’ve gathered your ingredients, it’s time to roll up your sleeves and get baking!

Step-By-Step Cooking Instructions

Creating this gorgeous Lemon Meringue Pie with Marshmallow Topping is easier than you think. Just follow these steps, and you’ll have a beautifully golden, mouth-watering pie ready to impress everyone at the table.

Step 1: Make the Graham Cracker Crust

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures the crust bakes evenly from the moment it hits the oven.
2. Prepare the Crust Mixture: In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon. Mix well to distribute the cinnamon evenly.
3. Add Melted Butter: Pour the melted butter over the crumb mixture and stir until everything is well-coated. The texture should resemble wet sand, and you should be able to press it together with your fingers.
4. Form the Crust: Transfer the crumb mixture to a 9-inch pie plate. Use your hands or the back of a spoon to press the mixture evenly across the bottom and up the sides of the pie plate. Make sure it’s tightly packed to prevent crumbling later.
5. Bake the Crust: Place the crust in the preheated oven and bake for 8 minutes. This step helps set the crust, making it sturdier and enhancing its flavor.
6. Cool the Crust: Remove the crust from the oven and allow it to cool completely before adding the filling. This cooling step is crucial to prevent the filling from melting into the crust.

Step 2: Prepare the Lemon Filling

1. Combine Ingredients: In a medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth and well-blended.
2. Add Lemon Juice: Gradually add the lemon juice while stirring continuously. The mixture will begin to thicken slightly as the lemon juice interacts with the condensed milk.
3. Pour the Filling: Once the mixture is fully combined and smooth, pour it into the cooled graham cracker crust. Spread it evenly to the edges of the crust, ensuring a level surface for the meringue topping.
4. Set Aside: Let the pie sit at room temperature while you prepare the meringue topping.

Step 3: Prepare the Marshmallow Meringue

1. Beat the Egg Whites: In a clean, grease-free mixing bowl, whip the reserved egg whites using an electric mixer on medium-high speed. Continue beating until soft peaks form. This usually takes about 3-4 minutes.
2. Add Vanilla Extract: Add the vanilla extract and continue beating to incorporate.
3. Add Marshmallow Cream: Spoon the marshmallow cream into the egg whites and beat until the mixture forms stiff peaks. This may take another 2-3 minutes. You should have a glossy, thick meringue that holds its shape when you lift the beaters.
4. Spread Meringue Over Pie: Gently spoon the marshmallow meringue over the lemon filling. Use a spatula to spread it all the way to the edges of the crust to seal in the filling completely. This prevents the meringue from shrinking away from the crust during baking.
5. Create Decorative Peaks: Use the back of a spoon or a spatula to create swirling peaks on the surface of the meringue. This adds visual appeal and creates those beautiful golden peaks when baked.

Step 4: Bake and Chill

1. Bake the Pie: Place the pie in the oven and bake at 350°F (175°C) for about 20 minutes, or until the meringue is lightly browned on top. Keep a close eye on it to avoid burning the delicate peaks.
2. Cool the Pie: Remove the pie from the oven and let it cool at room temperature for about 30 minutes.
3. Chill the Pie: Transfer the pie to the refrigerator and allow it to chill for at least 2 hours before serving. This chilling step ensures that the filling sets properly and the flavors meld beautifully.

Congratulations! Your gorgeous Lemon Meringue Pie with Marshmallow Topping is now ready to be enjoyed.

How to Serve

Serving this beautiful pie is as delightful as making it. Here are some tips for serving it at its absolute best:

• Slice It Cleanly: For neat slices, use a sharp knife dipped in hot water and wiped dry before each cut. This helps prevent the meringue and filling from sticking to the knife.
• Add a Touch of Freshness: Garnish each slice with a thin slice of lemon or a sprinkle of lemon zest for extra brightness and visual appeal.
• Pair with Whipped Cream (Optional): While the meringue topping is delightful on its own, a small dollop of whipped cream can be a lovely addition for those who enjoy extra creaminess.
• Serve Chilled: This pie is best served chilled straight from the refrigerator. The refreshing coolness makes the lemon filling even more irresistible.
• Present with Style: Place each slice on a dessert plate and drizzle a bit of lemon curd or berry sauce around it for an elegant presentation.

Pairing Suggestions

This Lemon Meringue Pie with Marshmallow Topping is so good on its own, but if you’re looking to elevate the experience, try these pairing suggestions:

• Hot Beverages: Serve with a cup of hot tea (especially Earl Grey or chamomile), coffee, or a frothy cappuccino. The warmth of the drink complements the cool, creamy pie perfectly.
• Chilled Drinks: For a refreshing contrast, pair the pie with a glass of iced lemonade, iced tea, or even a simple sparkling water with a slice of lemon.
• Fresh Fruit: Serve with a side of fresh berries such as strawberries, raspberries, or blueberries. Their natural sweetness and slight tartness play well with the creamy pie.
• Light, Savory Dishes: If serving as a dessert after a meal, consider pairing it with a light main course like grilled chicken, fish, or a fresh salad to keep the entire dining experience balanced.
• Ice Cream (Optional): A small scoop of vanilla or lemon sorbet on the side can add a delightful touch.

Storage, Freezing & Reheating Instructions

Handling leftovers (if there are any!) is easy. Here’s how to keep your pie fresh and delicious:

Storage:

• Store any leftover pie in an airtight container or cover the pie dish tightly with plastic wrap.
• Keep the pie in the refrigerator for up to 3 days. The crust may soften slightly over time, but the flavors will remain fantastic.

Freezing:

• While the pie is best enjoyed fresh, you can freeze it if necessary.
• To freeze, allow the pie to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil.
• Store it in the freezer for up to 2 months.
• Note: The meringue may lose some of its texture after freezing, but the flavor will still be wonderful.

Reheating:

• To enjoy the pie cold, simply remove it from the refrigerator and slice it up.
• If you prefer a slightly warm meringue, place individual slices in a preheated oven at 300°F (150°C) for about 5 minutes.
• Avoid microwaving, as it can cause the meringue to become rubbery.

Common Mistakes to Avoid

Even with the best Lemon Meringue Pie recipe, a few common mistakes can prevent your Lemon Meringue Pie with Marshmallow Topping from reaching perfection. Here’s how to avoid them:

Mistake 1: Not Cooling the Crust Completely

If you pour the lemon filling into a hot crust, it can cause the filling to melt and lose its structure. Always allow the crust to cool completely before adding the filling.

Mistake 2: Overbaking the Meringue

Overbaking will dry out the meringue and cause it to become rubbery instead of light and fluffy. Keep a close eye on the pie while it bakes, and remove it from the oven once the meringue is golden brown on top.

Mistake 3: Not Sealing the Meringue Properly

Make sure to spread the meringue all the way to the edges of the crust, sealing the filling underneath. This prevents the meringue from shrinking and ensures an even bake.

Mistake 4: Undermixing the Meringue

If your meringue isn’t beaten to stiff peaks, it will collapse or weep after baking. Make sure the egg whites are whipped until they are glossy, thick, and hold firm peaks when you lift the beaters.

Mistake 5: Cutting the Pie Too Soon

This pie needs to chill for at least 2 hours to set properly. Cutting into it too early will result in a messy, runny filling. Patience truly pays off here.

Mistake 6: Using Old Egg Whites

For the best results, use fresh egg whites. Older egg whites tend to be thinner and may not whip up properly, resulting in a less stable meringue.

Mistake 7: Storing the Pie Improperly

Leaving the pie uncovered in the fridge will dry out the meringue. Always cover the pie with plastic wrap or place it in an airtight container for the best results.

Pro Tips

Want to make sure your pie is nothing short of amazing? Here are some pro tips to ensure success:

Tip 1: Toast Your Graham Cracker Crust Before Baking

For an even deeper flavor, you can toast your graham cracker crumbs on a baking sheet at 350°F (175°C) for 5–7 minutes before mixing with sugar and butter. This step gives the crust an extra nutty, rich taste.

Tip 2: Use Freshly Squeezed Lemon Juice When Possible

While bottled lemon juice works in a pinch, freshly squeezed lemon juice offers a brighter, more vibrant flavor that really makes this pie stand out.

Tip 3: Chill Your Mixing Bowl and Beaters for the Meringue

Cold tools help the egg whites whip up faster and form stiffer peaks. Simply pop your mixing bowl and beaters in the fridge for about 15 minutes before making the meringue.

Tip 4: Avoid Overmixing the Filling

Once you add the lemon juice to the condensed milk and egg yolks, stir until just combined. Overmixing can cause the filling to break down and lose its creamy texture.

Tip 5: Broil for Extra Toastiness

If you love an extra-toasty meringue, you can place the pie under the broiler for 1–2 minutes after baking. Just keep a close eye on it, as it can brown quickly.

Tip 6: Make It Ahead

You can prepare the crust and lemon filling a day in advance and keep them chilled in the fridge. Add the meringue topping and bake right before serving for maximum freshness.

Tip 7: Use a Serrated Knife for Slicing

A serrated knife works best for cutting clean slices of pie, especially when dealing with the fluffy marshmallow meringue topping.

Frequently Asked Questions (FAQs)

Q1: Can I Use Store-Bought Graham Cracker Crust?

Yes, you can! While homemade crust provides the best flavor and texture, a store-bought crust works just fine if you’re in a pinch or want to save time.

Q2: What’s the Best Way to Prevent the Meringue from Weeping?

Weeping occurs when moisture forms between the meringue and the filling. To avoid this, make sure to spread the meringue over the filling while it’s still warm and ensure it touches the crust all the way around. Beating the egg whites to stiff peaks also helps.

Q3: Can I Use Bottled Lemon Juice Instead of Fresh?

Yes, you can use bottled lemon juice, but the flavor will not be as bright or fresh. Freshly squeezed lemon juice gives the best result.

Q4: How Do I Know When the Meringue Is Done Baking?

The meringue is ready when the peaks are lightly browned and golden. It should feel firm on the outside but still soft and fluffy underneath.

Q5: Can I Freeze This Pie?

Yes, you can freeze the pie for up to 2 months. However, keep in mind that the texture of the meringue may change slightly once thawed.

Q6: How Long Will This Pie Keep in the Fridge?

Stored properly in an airtight container or tightly covered with plastic wrap, the pie will keep for up to 3 days in the refrigerator.

Q7: Why Is My Meringue Runny?

If your meringue is runny, it likely wasn’t whipped to stiff peaks before being spread over the filling. Make sure to beat the egg whites thoroughly until they hold their shape.

Q8: Can I Make This Pie Without a Mixer?

You can, but it will be challenging to whip the egg whites to stiff peaks by hand. A hand mixer or stand mixer is highly recommended.

Q9: Can I Add Lemon Zest to the Filling?

Absolutely! Adding about a teaspoon of finely grated lemon zest to the filling can enhance the flavor beautifully.

Q10: Can I Double the Recipe?

Yes, you can double the recipe if you need to feed a larger crowd. Just make sure you have a larger pie dish or prepare two pies.

Conclusion & Call to Action

Congratulations! You’ve just created a stunning Lemon Meringue Pie with Marshmallow Topping that’s sure to win hearts and taste buds alike. From the buttery, cinnamon-spiked graham cracker crust to the creamy, tangy lemon filling and the delightfully fluffy marshmallow meringue, every bite of this pie is pure bliss.

Whether you’re making it for a special occasion, bringing it to a gathering, or simply treating yourself to something decadent, this pie is sure to impress. And the best part? It’s easier to make than it looks, so don’t be surprised if this becomes a go-to dessert in your recipe collection.

I’d love to hear how your pie turns out! Did you add your own twist to the recipe? How did your guests react when they took their first bite? Leave a comment below, and if you’re feeling generous, share a photo of your creation. Happy baking!

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