Lemon Basil Meringue Pie Recipe

If you’re searching for a pie that sings with vibrant flavors and a surprising herbal twist, this Lemon Basil Meringue Pie is your new best friend in the kitchen. It brilliantly balances the sharp brightness of fresh lemons with the aromatic, slightly sweet essence of basil, all crowned with a fluffy, golden meringue that melts in your mouth. This pie isn’t just a treat for your taste buds—it feels like bringing a piece of sunshine to your table, every bite bursting with freshness and just the right touch of sweetness. Whether you’re serving up dessert for a gathering or craving a special homemade indulgence, the Lemon Basil Meringue Pie delivers in every delightful slice.

this Recipe

Ingredients You’ll Need

To create this vibrant Lemon Basil Meringue Pie, you only need a handful of everyday ingredients, each playing an essential role in crafting a dessert packed with flavor, texture, and color. From the buttery crisp crust to the creamy lemon-basil filling and the airy meringue topping, every element shines in harmony.

• Pre-made pie crust: The easy base provides a flaky, buttery foundation without extra fuss.
• Granulated sugar: Sweetens both the luscious lemon filling and the glossy meringue topping perfectly.
• Cornstarch: Thicken the lemon filling to a smooth, velvety consistency that holds its shape beautifully.
• All-purpose flour: Works alongside cornstarch to give structure and a tender texture to the filling.
• Water: Helps cook the filling to that perfect luscious thickness.
• Egg yolks: Richen the lemon base and add that classic custard creaminess.
• Unsalted butter: Adds luxurious smoothness and depth of flavor to the filling.
• Fresh lemon juice: Brings the essential bright and tangy notes that define the pie’s character.
• Lemon zest: Infuses an extra burst of citrus aroma and flavor.
• Fresh basil leaves: Chopped and folded into the filling, these bring an unexpected herbal freshness that elevates the familiar lemon flavor.
• Egg whites: Whipped into fluffy meringue, they create the pie’s iconic light and airy top.
• Cream of tartar: Stabilizes the egg whites, ensuring perfectly stiff and glossy peaks.

How to Make Lemon Basil Meringue Pie

Step 1: Prepare and Bake the Crust

First things first, preheat your oven to 350°F (175°C). Fit the pre-made pie crust into a 9-inch pie plate and bake it for about 10 minutes until it turns lightly golden. This initial bake ensures the crust stays crispy and doesn’t get soggy once the lemon filling is added.

Step 2: Cook the Lemon Basil Filling

In a medium saucepan, whisk together 1 cup of granulated sugar, cornstarch, and flour. Gradually stir in the water and cook over medium heat, stirring constantly until the mixture thickens and just begins to bubble. In the meantime, gently whisk the egg yolks in a separate bowl. Temper the yolks by slowly adding a ladle of the hot mixture to them—this step prevents scrambling and keeps the filling smooth. Pour the tempered yolks back into the saucepan and cook for an extra 2 minutes, stirring constantly for a creamy, custard-like texture. Remove from heat and stir in the butter, fresh lemon juice, lemon zest, and chopped basil leaves until everything is well blended.

Step 3: Fill the Crust

Pour your fragrant lemon basil filling gently into the pre-baked pie crust. The vibrant yellow-green mix looks almost as delightful as it tastes, with bits of fresh basil peeking through to promise a flavorful surprise in every bite.

Step 4: Make the Meringue

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Slowly add the remaining ½ cup of sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks emerge. This meringue not only makes a stunning photo-worthy topping but adds delightful lightness and sweetness that contrasts perfectly with the tart filling.

Step 5: Top and Bake the Pie

Spread the meringue over the lemon filling, making sure it touches the crust all around to prevent shrinking while baking. Use a spatula to create pretty peaks for an extra touch of elegance. Bake the pie for 12-15 minutes until the meringue is beautifully golden brown, then let it cool to room temperature. Once cooled, your Lemon Basil Meringue Pie is ready to impress!

How to Serve Lemon Basil Meringue Pie

Garnishes

A light dusting of powdered sugar over the meringue adds a snowy finish that contrasts beautifully with the pie’s golden peaks. Fresh basil leaves or a thin lemon twist placed gently on top bring a pop of color and hint at the flavors inside, inviting your guests to dive right in.

Side Dishes

This pie pairs wonderfully with a simple dollop of freshly whipped cream or a scoop of vanilla bean ice cream, both of which balance the tartness and add a creamy complement. Serve alongside fresh berries to enhance the garden-fresh feeling or with a light herbal tea to keep the flavors refreshing and delicious.

Creative Ways to Present

Want to wow your guests? Serve slices of Lemon Basil Meringue Pie on pretty dessert plates accented with edible flowers or sprinkle crushed pistachios around the edge for a nutty crunch. For a more casual approach, invite guests to build their own mini pies in ramekins using the same filling and meringue technique—pure fun and just as tasty!

Make Ahead and Storage

Storing Leftovers

Cover any leftover Lemon Basil Meringue Pie loosely with plastic wrap and store in the refrigerator. It will keep well for up to 3 days, though the meringue is always best enjoyed fresh for that perfect airy texture.

Freezing

Because meringue doesn’t freeze well, it’s best to freeze just the pie crust and lemon basil filling separately if you want to save time for later. Assemble and bake fresh meringue after thawing for the best results.

Reheating

Reheat slices gently at room temperature or in a low oven, but avoid microwaving to protect the texture of the meringue, which could become chewy instead of light and fluffy.

FAQs

Can I use fresh basil in the lemon filling?

Absolutely! Fresh basil is key to achieving that bright, herbal note that makes this Lemon Basil Meringue Pie stand out. Just make sure it’s finely chopped to release its flavors evenly.

Is it possible to make the pie crust from scratch?

Yes, if you prefer homemade crust, a classic buttery pie crust recipe works wonderfully here. Just blind bake it before adding the filling as directed.

Why do I need cream of tartar for the meringue?

Cream of tartar stabilizes the egg whites and helps them hold their shape, resulting in a glossy and fluffy meringue that won’t deflate quickly.

Can I substitute lemon juice with lime or orange juice?

While the pie would still taste delicious, the signature tartness of the Lemon Basil Meringue Pie comes from fresh lemon juice. Lime or orange will change the flavor profile significantly but can be a fun twist to experiment with.

How do I prevent the meringue from shrinking away from the crust?

Make sure the meringue edges make full contact with the crust before baking, sealing the filling completely. This stops air from creeping in and shrinking the meringue during baking.

Final Thoughts

I can’t recommend the Lemon Basil Meringue Pie enough if you want to delight yourself and anyone lucky enough to share in the joy of this dessert. Its fresh, tangy lemon flavor combined with the fragrant basil and light-as-air meringue creates a truly memorable treat. So gather your ingredients, roll up your sleeves, and dive into a pie experience that feels like a sunny afternoon in every bite!