Name: Lemon Berry Meringue Pie
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: For the Lemon Filling: 1 ½ cups granulated sugar; 7 tablespoons tapioca starch or Clearjel; ½ cup lemon juice; 1 ½ cups water; Zest of one lemon; Dash of salt; 4 egg yolks, beaten; 2 tablespoons butter; For the Berry Meringue: 4 egg whites (room temperature); 1 cup granulated sugar; 2 tablespoons berry powder (black raspberry, red raspberry, or blueberry); 2 teaspoons cornstarch; Dash of salt; For the Pie Crust: 1 cup flour; ½ cup cold butter, cut into pieces; 1 tablespoon sugar; ⅛ teaspoon baking powder; ½ teaspoon salt; ¼ cup cold water

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Is there anything better than a tangy, zesty lemon pie topped with a fluffy, fruity meringue? I think not! This Lemon Berry Meringue Pie is an absolute showstopper. The combination of lemon filling and berry-flavored meringue creates a perfect balance of tartness and sweetness, all sitting in a buttery, flaky crust. It’s the ultimate treat for any pie lover, and today, I’m excited to share this recipe with you!

Ingredients

For the Lemon Filling:

1 ½ cups granulated sugar
7 tablespoons tapioca starch or Clearjel (recommended for stability)
½ cup lemon juice
1 ½ cups water
Zest of one lemon
Dash of salt
4 egg yolks, beaten
2 tablespoons butter

For the Berry Meringue:

4 egg whites (room temperature)
1 cup granulated sugar
2 tablespoons berry powder (black raspberry, red raspberry, or blueberry)
2 teaspoons cornstarch
Dash of salt

For the Pie Crust:

1 cup flour (see note for gluten-free option)
½ cup cold butter, cut into pieces
1 tablespoon sugar
⅛ teaspoon baking powder
½ teaspoon salt
¼ cup cold water

How to Make Lemon Berry Meringue Pie – Step-by-Step

Step 1: Prepare the Pie Crust

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine flour, sugar, baking powder, and salt.
Cut in the cold butter using a fork or pastry cutter until the mixture is crumbly.
Slowly add cold water and stir just until the dough forms a ball.
Roll out the dough and transfer it to a 9-inch pie plate. Trim and crimp the edges.
Prick the bottom of the crust with a fork, cover with foil, and fill with pie weights or dried beans. Bake for 15-20 minutes.
Remove foil and weights, then bake for an additional 6-7 minutes until golden. Let it cool while you prepare the filling and meringue.

Step 2: Make the Berry Meringue

In a large bowl, combine egg whites, sugar, cornstarch, berry powder, and a dash of salt.
Beat on low for 5-6 minutes to dissolve the sugar, then increase speed to high and beat until stiff peaks form (about 7 minutes). The meringue should be glossy and hold its shape. Set aside.

Step 3: Prepare the Lemon Filling

In a saucepan, combine sugar, tapioca starch (or Clearjel), water, lemon juice, zest, and a dash of salt.
Cook over medium heat, whisking constantly, until the mixture starts to steam and thicken.
In a small bowl, temper the egg yolks by adding a scoop of the hot lemon mixture into the yolks, whisking vigorously. Return this mixture to the saucepan and continue cooking for 2-3 more minutes until thick and bubbly.
Remove from heat and stir in butter until melted and incorporated.
Pour the lemon filling into your pre-baked pie crust.

Step 4: Assemble the Pie

Spread the berry meringue evenly over the lemon filling, ensuring it covers the edges to prevent shrinking.
Bake at 350°F for 7-10 minutes until the meringue is lightly browned (or to your desired level of golden perfection).
Allow the pie to cool at room temperature for a few minutes before refrigerating.

Details And Nutritional Information

Details

Prep Time: 35 minutes
Cook Time: 2 hours 10 minutes
Total Time: 7 hours 45 minutes (includes chill time)
Yield: 12-14 slices

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 35.9g
Cholesterol: 117.1mg

Helpful Tips

Berry Powder: You can make your own berry powder by dehydrating and grinding berries or purchase it online. It adds incredible color and flavor to the meringue!
Room-Temperature Eggs: Room-temperature egg whites whip up to a higher volume, so don’t skip this step.
Sealing the Meringue: Make sure the meringue touches the crust all the way around the pie. This will help it stay in place and prevent weeping.

Substitutions/Variations

Gluten-Free Crust: Use a gluten-free flour mix (I recommend Bob’s Red Mill). Roll it out between two sheets of parchment paper for easier handling.
Berry Choices: Black raspberry, red raspberry, and blueberry powders all work beautifully, so feel free to choose your favorite!
Shortening vs. Butter: If you prefer, you can use shortening for the pie crust, but butter gives a richer flavor. For a gluten-free crust, I recommend using only butter.

Frequently Asked Questions

Can I use regular cornstarch for the lemon filling?

Yes, but be cautious. Regular cornstarch may not hold up as well, potentially leading to a runny filling the next day. Tapioca starch or Clearjel are much more reliable.

How do I avoid a weepy meringue?

Make sure to spread the meringue on the hot lemon filling and bake immediately. This helps cook the meringue from the bottom and prevents it from separating.

Can I make this pie ahead of time?

Yes! You can make the pie a day ahead, but I recommend serving it the same day for the freshest meringue.

Storage Instructions

This Lemon Berry Meringue Pie should be stored in the refrigerator. It will keep for up to 3 days, though the meringue may start to soften. For best results, keep it loosely covered with foil or plastic wrap.

There’s always room for more pie on the table!

This Lemon Berry Meringue Pie is a dream come true! The fresh zing of lemon paired with that berry-kissed meringue will make your tastebuds dance. I hope you love making (and eating!) it as much as I do.