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Mile-High Meringue Pie

  • 5 min read
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My Mile High Angel Pie is the kind of generous, joyful dessert that makes you open wide before taking a bite: a crisp meringue shell, a layer of lemon curd folded into whipped cream, and a mountain of airy whipped topping. It’s light, crisp, tangy and delightfully messy in the best way.

sliced angel pie with lemon curd.

When I created my chocolate Concorde Meringue Cake I chased precise steps to get a perfect slice. With pies I’m often detail-oriented too, but this recipe is the opposite: it celebrates a rustic, generous finish. No fussing over perfect piping or clean slices—this pie is all about flavor, texture and enjoying the moment.

The combination of lemon and meringue is classic because the lemon’s tart brightness balances the meringue’s sweetness. Below you’ll find notes on the core ingredients and simple options to customize the flavors.

Ingredients and Flavor Options

These are the essentials and a few variations to help you adapt the pie to your taste.

  • Egg whites — They must be completely free of yolk or fat. Even the smallest bit of yolk can prevent the meringue from whipping properly. Separate eggs while cold to reduce the chance of accidental yolk in the whites.
  • Lemon curd — This sets the pie’s primary flavor and color. Substitute raspberry curd, passion fruit curd, or key lime curd if you prefer a different tart note.
  • Heavy whipping cream — It should be very cold so it whips up quickly and holds its structure. Using cream stabilizes the filling, adds a silky texture and keeps the result pleasantly light rather than overly sweet.

Let’s Bake

The full recipe follows below. Read it through once or twice before you begin to ensure a smooth workflow. I’ve included key tips I learned while developing and testing this pie.

Make the Meringue Pie Crust

  • Egg whites can be cold or at room temperature, but make sure no yolk is present.
  • Do not overwhip the meringue. Overwhipping can cause the meringue to weep or become sticky after baking. The correct stage is shiny and stable but not rock-hard—still slightly soft when you stop whipping.
  • Grease your pie dish lightly. Because the meringue is fat-free, it can stick to an ungreased dish.
A hand pouring sugar to a bowl of a stand mixer with egg whites.
Whip the egg whites then gradually add the sugar.
A stand mixer with a whisk attachment and a bowl full of meringue.
Beat until glossy and stable.
A hand spreading meringue onto a pie dish.
Spread the meringue into an even layer across the bottom and up the sides.
A pie dish with raw meringue.
Bake until set and slightly crisp.
A baked meringue crust in a pie dish.
Let the crust cool completely before filling.

Make the Filling

  • Ensure the lemon curd is cold before folding it into the whipped cream. A warm curd can deflate the cream and make the filling loose.
  • You can assemble the filling and fill the crust up to one day ahead; cover and refrigerate. The assembled pie keeps well for up to three days when refrigerated.
Whip the cream until stable then add the lemon curd.
Whip the cream until stable, then gently fold in the curd.
Use a spatula to gently fold in the curd.
Folding preserves the airiness of the whipped cream.
Fill the baked crust with the filling.
Spread the filling evenly into the cooled meringue shell.

Make the Topping

  • Use an offset spatula or the back of a spoon to build a tall, cloud-like topping of whipped cream over the filling. Keep the edges visible so you can see the crisp meringue crust beneath.
Top the pie with the whipped cream.
Pile on the whipped cream for height and drama.
Use a spoon to spread the cream over the surface.
Smooth or texture the top as you like.
Serve or refrigerate.
Serve immediately or chill briefly before serving.
angel pie topped with cream and lemon zest.

More Flavor and Topping Options

Finish the pie with seasonal fruit, toasted shredded coconut, chopped pistachios, or a drizzle of extra curd. You can also fold fresh berries or citrus zest into the cream for an added burst of flavor.

a slice of lemon meringue pie.
sliced meringue cream pie.
Rating: 5 from 1 review

Mile High Angel (meringue) Pie

A crisp meringue crust baked in a pie dish, filled with lemon curd folded into whipped cream and crowned with a tall cloud of whipped cream for texture, balance and a memorable presentation.
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Servings
10 slices
Author
Dikla Levy Frances

Ingredients

Meringue Crust

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup (200 g) sugar
  • 1 teaspoon cornstarch

Filling

  • 1 cup (240 ml) heavy whipping cream, very cold
  • 1 tablespoon powdered sugar
  • 1 recipe (about 200 g) lemon curd, cold

Topping

  • 2 cups (480 ml) heavy whipping cream
  • 1/4 cup (30 g) powdered sugar

Instructions

Make the crust

  • Preheat oven to 250°F (120°C). Lightly grease a 10-inch pie dish.
  • Combine the sugar (200 g) and cornstarch in a small bowl.
  • In a clean bowl, beat the egg whites with the cream of tartar on medium-high until foamy (about 30 seconds).
  • Increase mixer speed to high and add the sugar mixture in 3–4 additions, waiting for each addition to incorporate.
  • Whip until the meringue is glossy and stable but not dry or overbeaten.
  • Mound the meringue into the center of the greased pie dish, then use an offset spatula or the back of a spoon to spread it evenly across the bottom and up the sides.
  • Bake on the middle rack for 90 minutes. Remove from oven and set aside to cool completely.

Make the filling

  • Whip 1 cup (240 ml) heavy cream with 1 tablespoon powdered sugar until light and stable.
  • Gently fold in 200 g cold lemon curd, preserving the airiness.
  • Spread the filling over the cooled meringue crust. Cover and refrigerate about 30 minutes if desired before topping.

Make the topping

  • Whip 2 cups (480 ml) heavy cream with 1/4 cup (30 g) powdered sugar until light and stable.
  • Top the pie with the whipped cream, building height in the center and leaving the crust edges visible. Use an offset spatula or spoon to create texture.
  • Refrigerate the assembled pie or serve immediately. Store refrigerated up to three days.