Lemon Basil Meringue Pie Recipe

If you adore bright, citrusy desserts with an unexpected herbal twist, then this Lemon Basil Meringue Pie is exactly what your taste buds have been waiting for. Combining the sharp tang of fresh lemon juice and zest with the aromatic subtlety of garden-fresh basil, this pie offers a uniquely refreshing flavor profile that’s both comforting and exhilarating. Topped with a billowy, golden-brown meringue crown, it’s not only a feast for the palate but a stunning centerpiece that will impress guests or make any day feel special.

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet crucial in building the layers of flavor, texture, and visual appeal in your Lemon Basil Meringue Pie. Each plays its part beautifully—from the crisp pie crust that provides the perfect crunchy base to the silky lemon-basil filling and the light-as-air meringue topping.

• Pre-made pie crust: A convenient shortcut that creates a buttery and flaky foundation.
• Granulated sugar: Adds sweetness to both the filling and meringue, balancing the tartness of the lemon.
• Cornstarch: Essential for thickening the luscious filling without clouding its bright color.
• All-purpose flour: Helps stabilize the filling for that perfect slice.
• Water: The base liquid to dissolve and cook the dry ingredients into a smooth custard-like texture.
• Large egg yolks: Richness and structure to the filling—don’t toss those whites yet!
• Unsalted butter: Adds creaminess and a subtle richness to the lemon basil filling.
• Fresh lemon juice: The star of the show, delivering zesty brightness throughout the pie.
• Lemon zest: Intensifies the citrus note with fragrant oils right in the filling.
• Fresh basil leaves, chopped: Unusual but magic—infuses a sweet herbal lift that takes this pie to another level.
• Large egg whites: Whipped into glossy meringue that crowns the pie with delicate peaks.
• Cream of tartar: Stabilizes the egg whites, ensuring a firm meringue that holds its shape in the oven.

How to Make Lemon Basil Meringue Pie

Step 1: Prepare the Pie Crust

Start by preheating your oven to 350°F (175°C). Gently fit the pre-made pie crust into a 9-inch pie plate, then bake it for about 10 minutes until it’s lightly golden and perfectly crisp. This step ensures your crust won’t get soggy under the luscious filling and provides that delightful flaky crunch with every bite.

Step 2: Make the Lemon Basil Filling

While your crust is baking, mix together 1 cup of granulated sugar, cornstarch, and flour in a medium saucepan. Slowly whisk in the water, then cook the mixture over medium heat, stirring constantly until it thickens and starts bubbling. This creates a smooth, silky base for your filling. Next, temper the egg yolks by whisking them in a separate bowl and gradually adding a ladle of the hot mixture—this keeps your eggs from scrambling. Pour the tempered yolks back into the saucepan and continue cooking for another 2 minutes, stirring without pause. Remove from heat and immediately stir in butter until melted, then mix in fresh lemon juice, lemon zest, and chopped basil. The basil’s bright herbal notes dance beautifully with the tart citrus, giving this pie its uniquely refreshing character.

Step 3: Fill the Crust

Pour the fragrant, creamy lemon basil filling into your pre-baked crust, spreading it evenly to the edges so every slice gets a perfect balance of flavor and texture. Letting the filling sit for a moment here allows it to set slightly, making spreading the meringue easier.

Step 4: Whip Up the Meringue

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually sprinkle in ½ cup of sugar, a tablespoon at a time, continuing to whip until the meringue becomes stiff, glossy, and proud enough to hold those perfect peaks. This meringue will add a cloud-like sweetness and lightness that contrasts the tangy filling.

Step 5: Top and Bake the Meringue

Spread the fluffy meringue over the lemon basil filling with a spatula, making sure it touches the edges of the crust to prevent shrinkage while baking. Create charming peaks on the meringue’s surface with the spatula for that classic pie appearance. Bake the entire pie for 12 to 15 minutes until the meringue turns a beautiful golden brown. After baking, allow your Lemon Basil Meringue Pie to cool at room temperature—this helps the filling fully set and makes slicing a breeze.

How to Serve Lemon Basil Meringue Pie

Garnishes

Elevate your Lemon Basil Meringue Pie with a sprinkle of finely chopped fresh basil or a few delicate lemon zest curls on top. A light dusting of powdered sugar can add a touch of elegance and sweetness, while a thin lemon slice on the side provides a lovely visual reminder of the flavors inside.

Side Dishes

This pie pairs wonderfully with a simple scoop of vanilla bean ice cream or a dollop of freshly whipped cream to add a creamy counterbalance. For a refreshing contrast, serve alongside a small berry salad—strawberries and blueberries complement the citrus-herb notes splendidly.

Creative Ways to Present

If you’re looking to wow your guests, try serving individual mini versions of the Lemon Basil Meringue Pie in ramekins. You can also decorate the pie with tiny edible flowers such as violets or pansies to bring a burst of color and a whimsical touch. A drizzle of basil-infused honey on the plate can provide an unexpected sweet twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Basil Meringue Pie in the refrigerator, covered loosely with plastic wrap or an inverted pie plate, to keep the meringue fluffy and the filling fresh. It’s best enjoyed within 2 to 3 days as the meringue texture changes over time.

Freezing

Freezing this pie is not recommended as the delicate meringue topping can become watery and weep when thawed, and the fresh basil flavor might fade. For best results, enjoy your pie fresh or refrigerated.

Reheating

If you’d like to warm a slice, do so gently in a low-temperature oven (around 275°F/135°C) for 5 to 7 minutes. Avoid microwaving, as it may cause the meringue to collapse or become rubbery.

FAQs

Can I make the pie crust from scratch?

Absolutely! While a pre-made crust saves time, a homemade buttery pie crust adds an extra layer of flavor and texture if you’re up for it. Just be sure to blind bake it before adding the filling to keep it crisp.

Why is cream of tartar used in the meringue?

Cream of tartar stabilizes the egg whites as they whip, helping them hold their shape and develop that glossy, stiff peak structure that makes the meringue light and fluffy.

Can I substitute basil with another herb?

Basil is the star herb here, lending a unique sweet, slightly peppery note. If you must substitute, mint or lemon thyme could work, but it will alter the distinctive flavor of the Lemon Basil Meringue Pie.

How can I tell when the meringue is done baking?

The meringue should be a beautiful golden brown on top with firm peaks. Avoid over-baking as it can cause the meringue to become dry or crack.

Can I prepare the filling in advance?

Yes, you can prepare the lemon basil filling ahead of time and refrigerate it, but wait to make and bake the meringue topping just before serving to ensure the best texture and appearance.

Final Thoughts

I can’t recommend enough giving this Lemon Basil Meringue Pie a try—it truly surprises and delights with its perfect balance of bright citrus, fragrant herbs, and light, sweet meringue. It’s a refreshing twist on a classic dessert that’s bound to become a new favorite in your kitchen. Gather your ingredients, roll up your sleeves, and make some memories with every slice!