From Pleasantville to Big Little Lies, Reese Witherspoon has been a fixture on our screens for over two decades. But Reese does so much more than act. This multitalented mogul has also launched her own media company Hello Sunshine, the clothing, accessories and home decor line Draper James, is an activist for global women’s rights and most recently, a best-selling author.
In September of 2018, Witherspoon released her book Whiskey in a Teacup, which is a mix of autobiography, Southern lifestyle guide, recipes and entertaining tips. Flipping through the book, I learned about Reese’s grandmother Dorothea, the magic of Southern sweet tea and was introduced to one of the most gorgeous desserts I’ve ever seen, the Mile-High Lemon Meringue Pie
Lemon meringue is one of my favorite desserts, and the tower of toasted meringue on this pie made me think, “Oh, I’ve got to try that.” Plus, it’s a fixture of Reese’s Easter celebration, which meant it had to be good. So, I grabbed my hand mixer, some lemons, a ton eggs and got down to work.
Psst! These lemon desserts are amazing, too.
Dainty and light, these tartlets feature two of my favorites —lemon and cheesecake —in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. —Gwyn Brandt, Hibbing, Minnesota
Get Recipe Psst... Your lemon desserts need homemade lemon curd!
Both the cookie and the frosting are spiked with lemon in these melt-in-your-mouth goodies. —Mary Houchin, Lebanon, Illinois
Get Recipe
You will detect a definite lemonade flavor in this refreshing pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It's the dessert that came to mind immediately when I put together my favorite summer meal. —Cheryl Wilt, Eglon, West Virginia
Get Recipe
This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. —Ellen Kozak, Milwaukee, Wisconsin
Get Recipe
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
Get Recipe
To make these cute tarts even quicker, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon
Get Recipe
I found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. —Angela Leinenbach, Mechanicsvlle, Virginia
Get Recipe
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen
Get Recipe
Every year my mom and I collect cookie recipes we want to try and then get together in early December for an afternoon of baking. These no-fail lemon cookies have become an annual tradition. They're a wonderful homemade holiday gift. —Kristen Stecklein, Glendale, Wisconsin
Get Recipe
I wasn't a fan of white chocolate until I made this candy. It's tangy, sweet and creamy all at the same time. The bark was a lovely treat during a springtime shower but would be nice year-round. —Diana Wing, Bountiful, Utah
Get Recipe
I've made these cookies for years. I like to give them out to family and friends. —Carole Vogel, Allison Park, Pennsylvania
Get Recipe
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
Get Recipe
After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. —Muriel DeWitt, Maynard, Massachusetts
Get Recipe
The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York
Get Recipe
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
Get Recipe
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.—Elizabeth Hokanson, Arborg, Manitoba
Get Recipe
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona
Get Recipe
For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! —Peggy West, Georgetown, Delaware
Get Recipe
Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it for guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York
Get Recipe
Wait for the oohs and aahs when you present this luxurious cheesecake. The lemon flavor gives it a bright, tangy flavor. —Margaret Allen, Abingdon, Virginia
Get Recipe
This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. —Rebecca Baird, Salt Lake City, Utah
Get Recipe
Whenever I crave something cold to beat the heat, I whip this yogurt together and share with family. Everyone enjoys the sweet relief! — Caitlyn Heinz, Ovid, New York
Get Recipe
If you like the tang of citrus, you’ll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. —Peggy Lunde, Costa Mesa, California
Get Recipe
Everyone raves about the combination of lemon and ginger in this version of the classic custard treat. It never lasts long! —Scott Hunter, Sherman Oaks, California
Get Recipe
We love a dazzling dessert of meringue shells filled with lemon curd. It’s sweet and tart, crunchy and fluffy. Top it with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
Get Recipe
I love bringing something sweet to a potluck, but I don’t like spending all day in the kitchen. Saltine crust is amazing with a no-bake, tart-sweet strawberry lemonade filling. — Gina Nistico, Taste of Home Food Editor
Get Recipe
The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts. — Mildred Keller, Rockford, Illinois
Get Recipe
This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. —Elizabeth Yoder, Belcourt, North Dakota
Get Recipe
These wonderfully chewy cookies have a light lemon flavor from both the juice and zest. The sanding sugar on top adds sparkle and a bit of crunch. —Michael Vyskocil, Glen Rock, Pennsylvania
Get Recipe
A neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. —Marina Castle, Canyon Country, California
Get Recipe
This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. —Jodie Cederquist, Muskegon, Michigan
Get Recipe
For a change from ordinary lemon bars, we added orange peel to both the crust and filling and turned the recipe into a tart. —Taste of Home Test Kitchen
Get Recipe
I love the combination of fresh strawberries and lemon curd in this ice cream pie. It's so refreshing, especially in an easy make-ahead dessert like this. —Roxanne Chan, Albany, California
Get Recipe
For a sunny angel food cake, we make a filling of mascarpone, cream cheese and lemon curd, and then drizzle the cake with a lemony sweet glaze. —Leah Rekau, Milwaukee, Wisconsin
Get Recipe
On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan
Get Recipe
These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. —Judy McCreight, Springfield, Illinois
Get Recipe
My family always asks for this love-me-tender lemon pound cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! —Lola Baxter, Winnebago, Minnesota
Get Recipe
I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, California
Get Recipe
Anytime I can take a recipe that has been handed down two generations and lighten it up while keeping the delicious flavor memories intact, I’m a happy girl. —Patti Lavell, Islamorada, Florida
Get Recipe
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine!—Elisabeth Miller, Broadview Heights, Ohio
Get Recipe
I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I never hesitate to make this dessert for guests since I know it will be a hit. —Margaret Peterson, Forest City, Iowa
Get Recipe
This recipe makes a lot of terrific cookies! It's great for Christmas when all the kids and grandkids visit. They can help decorate the cookies-not to mention help eat them! —Paula Pelis, Rocky Point, New York
Get Recipe
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen
Get Recipe
I’ve had this one-bowl lemon pie recipe for years. It’s my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. —Glenna Tooman, Boise, Idaho
Get Recipe
Our family adores lemon desserts. I like to make this lemony tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota
Get Recipe
Reese’s Mile-High Lemon Meringue Pie
Ingredients:
- One 9-inch prebaked pie shell
For the filling
- 6 large eggs
- 2 large egg yolks
- 2 cups of sugar
- 2 tablespoons finely grated lemon zest (about 4 lemons)
- 3/4 cup fresh squeezed lemon juice (about 4 lemons)
- 1 cup softened butter
For the meringue
- 6 large egg whites
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
- 6 tablespoons powdered sugar
Initial Thoughts
The first thing that struck me about Reese’s pie was that there was no cornstarch to be found. Without cornstarch, gelatin or another thickening agent, I wasn’t sure how the filling would get its thick, custard-like consistency that usually accompanies a lemon pie.
I was also surprised that the recipe’s method called for the pie to be cooled in a turned-off oven, rather than on a wire rack. This reminded me of meringue cookies, which get their crisp and crunchy texture from drying in a warmed oven for an hour or two. Intrigued, it was time to bake.
Getting Started
Before I could start on the filling and meringue, I had to bake and cool a pie crust. Since she’s a busy lady, Reese appreciates a good shortcut which means turning to frozen pie crust. If the thought of store-bought pie crust sends a shiver down your spine, feel free to whip up your own basic pie crust. While you’re at it, be sure to check out our best-kept secrets for homemade pie crust.
Next up was the filling. To a saucepan over medium-low heat, I dropped in the eggs, egg yolks and sugar, and started whisking. Reese says to then whisk the mixture for 7-8 minutes until it thickens into a custard and reaches 165ºF (if you don’t have a cooking thermometer, we recommend this one from Thermoworks).
Though my filling came up to temperature, it remained about the same consistency after 10 minutes of cooking. Hoping it was just a matter of time before it tightened up, I kept whisking the filling over heat for an additional 10 minutes. The filling thickened a bit more over that time, but it was still only a smoothie-like texture, so I added in about 2 tablespoons of cornstarch. This tightened the filling right up, so I pulled it from the heat and stirred in the lemon zest, lemon juice and butter.
While I was a little disappointed that my filling wasn’t able to turn into a custard on its own, I was really excited about how much lemon was going into this pie. It takes a little bit of elbow grease to zest and juice 4 lemons but it is so. so worth it. The sweet lemon smell that comes from the warm filling is heavenly. Seriously, Reese should bottle that smell and sell it with her next book.
Whipping the Meringue
Setting the lemon filling aside to cool, I turned my attention to the meringue topping. Grabbing a hand-mixer, I beat the egg whites until they were light and frothy. Then, I added in the salt and cream of tartar (which acts as a stabilizer for the meringue) and continued to beat.
Once the egg whites started forming soft peaks, I sprinkled in the powdered sugar a tablespoon at a time. You’ll want to make sure that the powdered sugar completely dissolves before you add in the next tablespoon or else your meringue can turn out gritty. When all of the sugar had been added, I kept beating the meringue until it was nice and shiny and stiff peaks formed. If you’re new to meringue, take a look at our Test Kitchen’s top tips for making it.
Assembling and Baking
Now that the crust, filling and meringue were ready, it was time to put them all together. After pouring the lemon filling into the pie crust, I added the meringue to the top with a spatula, making sure to spread it to the edges of the crust. This keeps the meringue from shrinking and exposing the filling while it’s in the oven.
Eager for the final product, I popped the pie into a 300ºF oven for 15 minutes. Then, Reese says to turn the oven off and let the pie rest in the cooling oven for another 45 minutes. It was really tempting to open the oven door just a crack to sneak a peek, but in the end, I’m glad I didn’t. Pulling the pie out of the oven, I saw that the meringue’s peaks were perfectly browned and hadn’t separated from the crust at all. Though it took some self-control, I kept myself from digging in right away and followed Reese’s advice to let the pie cool completely on a wire rack.
The Finished Product
With the pie cooled, it was finally time to cut myself a slice. At first bite, I knew the time and effort that went into this pie was totally worth it. The meringue reached an inch and a half above the filling, really living up to its Mile-High name. And though it didn’t completely dry out like a meringue cookie, the peaks of the topping did become slightly crispy and crunchy. This paired perfectly with the soft pillowy texture of the inside of the meringue, giving the overall effect of a toasted marshmallow.
Between the lemon juice and zest, the filling packed a major citrus punch but wasn’t overwhelming or bitter. I bet this pie would be even better if I’d made it with Meyer lemons, which are less tart than regular lemons and have a slightly floral flavor. The texture of the filling was smooth, creamy and a little thicker than custard.
Overall, Reese’s lemon meringue was well balanced and light enough to leave you wanting a second slice. Plus, it’s gorgeous toasted meringue is a show-stopper, making the pie a great option for holidays, birthdays and dinner parties. But, it’s so tasty, you definitely won’t want to wait for a special occasion to make it again!
Add some Southern to your life by picking up a copy of Reese’s Whiskey in a Teacup and try your hand at her recipes, like the comforting chicken pot pie casserole.
Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
The post We Tried Reese Witherspoon’s Mile-High Lemon Meringue Pie appeared first on Taste of Home.
Caroline Stanko
