Lunar Lemon Meringue Pie

A golden-topped lemon meringue pie with peaks of meringue, sliced to reveal a bright yellow lemon filling. The pie is garnished with fresh lemon slices and zest, set on a rustic wooden table with a soft, glowing ambiance evoking the light of a full moon.

Dorey Duncan Scott

Celebrate the Full Moon’s abundance with this stunning Lunar Lemon Meringue Pie. With a buttery crust, zesty lemon filling, and golden meringue peaks, this dessert is as radiant as the lunar phase it honors. Perfect for sharing and reflecting on gratitude, it’s a sweet centerpiece for any Full Moon celebration. Serves 8 and pairs wonderfully with the Full Moon Gratitude Journal. 🌕✨

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Prep Time 30

Cook Time 40

Chilling Time 2

Total Time 3 10

Course Dessert

Cuisine American

Servings pie (8 slices)

Calories 310 kcal

Equipment

Mixing bowls
1 pastry cutter or food processor
1 Rolling Pin
1 9-inch pie pan
1 Parchment paper and pie weights
1 Medium saucepan
1 whisk
1 Hand or stand mixer
1 Spatula
Measuring cups and spoons

Ingredients

For the Crust

1-1/4 cups all-purpose flour
1 tbsp sugar
½ tsp salt
½ cup unsalted butter cold and cubed
3-4 tbsp ice water

For the Lemon Filling

1 cup sugar
¼ cup cornstarch
¼ tsp salt
1-1/2 cups water
3 large egg yolks lightly beaten
2 tbsp butter unsalted
½ cup lemon juice freshly squeezed, about 3 lemons
1 tbsp lemon zest

For the Meringue

3 egg whites large
¼ tsp cream of tartar
½ cup sugar

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Instructions

Prepare the Crust

In a mixing bowl, combine flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Roll out the dough on a floured surface and fit it into a 9-inch pie pan.
Trim and crimp the edges, then prick the bottom with a fork.
Chill for 15 minutes.
Preheat oven to 375°F (190°C).
Line the crust with parchment paper and fill with pie weights.
Bake for 15 minutes, then remove weights and bake for another 10 minutes.
Let cool.

Make the Lemon Filling

In a saucepan, whisk together sugar, cornstarch, and salt.
Gradually stir in water and cook over medium heat, stirring, until thickened and bubbly.
Temper the egg yolks by whisking in a small amount of the hot mixture, then return it all to the saucepan.
Cook for 2 minutes, stirring constantly.
Remove from heat.
Stir in butter, lemon juice, and zest until smooth.
Pour the filling into the cooled crust.

Make the Meringue

Preheat the oven to 350°F (175°C).
In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add sugar, beating on high until stiff peaks form.
Spread the meringue over the lemon filling, sealing it to the edges of the crust.
Swirl into peaks with a spatula.

Bake and Cool

Bake for 10-12 minutes, or until the meringue is golden brown.
Cool completely at room temperature.
Chill for 2 hours before serving.

Notes

Why it Fits the Phase:

The Full Moon represents abundance and celebration, making this glowing meringue-topped pie the perfect dessert to honor its energy. The tart lemon filling and airy meringue capture the brightness and beauty of a full moon night.

Celebrate the Full Moon with this showstopping pie and reflect on abundance with the Full Moon Gratitude Journal.

Nutrition

Calories: 310kcalCarbohydrates: 45gProtein: 5gFat: 13gFiber: 1gSugar: 30g

Keyword Celebration Desserts, Full Moon Dessert, Lemon Tart Recipe, Lunar Lemon Meringue Pie, Meringue-Topped Pie, Moon-Inspired Recipes

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