Deep Eddy's Lemon Vodka Meringue Pie
A classic lemon meringue pie with a buttery flaky crust, bright homemade lemon filling, and a cloud of toasted meringue.
A splash of Deep Eddy Lemon Vodka adds a subtle citrus kick without stealing the show.
Lemon meringue pie has been around for generations, but this version gets a fresh twist from Deep Eddy's Lemon Vodka. The vodka adds bright citrus flavor without making the pie taste boozy, letting the fresh lemon filling shine beneath a cloud of toasted meringue. If you already love classic lemon meringue pie, this is a fun twist that's just different enough to surprise your family and friends.
Start by blind baking your pie crust while you prepare the silky homemade lemon filling. Once the filling is cooked, top it with fluffy meringue and bake until beautifully golden.
Ingredients
Pie Crust
1 homemade fully baked 9-inch pie crust
Lemon Filling
5 large egg yolks
300 g water
185 g (about ⅞ cup) granulated sugar
38 g (⅓ cup) cornstarch
¼ tsp kosher salt
120 g fresh lemon juice (about 3 medium lemons)
2 Tbsp finely grated lemon zest
1 Tbsp Deep Eddy Lemon Vodka
28 g (2 Tbsp) unsalted butter
Meringue
5 large egg whites, room temperature
½ tsp cream of tartar
100 g (½ cup) granulated sugar
Pinch of salt
½ tsp vanilla extract (optional)
Blind Bake the Crust
Roll out chilled pie dough and fit it into a 9-inch pie plate.
Crimp the edges and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C).
Line the crust with parchment paper and fill completely with pie weights or dried beans.
Bake for 20 minutes.
Remove the parchment and weights.
Dock the bottom lightly with a fork if needed.
Return to the oven for 8 to 12 minutes, until the bottom is dry and just beginning to turn golden.
Keep the crust warm while preparing the filling.
Make the Filling
Before cutting the lemons, zest them first. It's much easier to grate whole lemons than halved ones.
Whisk together:
300 g water
185 g sugar
cornstarch
salt
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.
Whisk a small amount of the hot mixture into the egg yolks to temper them.
Slowly whisk the tempered yolks back into the saucepan.
Cook another 2 to 3 minutes, whisking constantly, until very thick.
Remove from the heat and stir in:
butter
lemon juice
lemon zest
Deep Eddy Lemon Vodka
Pour immediately into the warm baked crust.
Make the Meringue
Beat the egg whites, cream of tartar, and salt until soft peaks form.
Slowly add the sugar, about one tablespoon at a time.
Continue beating until stiff, glossy peaks form.
Mix in vanilla if using.
Assemble
Spread the meringue over the hot filling, making sure it touches the crust all the way around to seal the filling. This helps prevent shrinking and separation.
Use the back of a spoon to create plenty of peaks for browning.
Bake
Bake at 350°F (177°C) for 20 to 25 minutes, until the peaks are deeply golden brown.
Cool
Let the pie cool completely at room temperature.
Refrigerate for at least 4 hours, preferably overnight, before slicing.
Notes
Three medium lemons typically yield about 120 g of juice and enough zest for this recipe.
Always zest the lemons before juicing them.
Reducing the sugar slightly to 185 g lets the bright lemon flavor come through while balancing the sweetness already present in the Deep Eddy Lemon Vodka.
Bake the filling while the crust is still warm for the best bond between crust and filling.
For the cleanest slices, chill overnight.
Yield: 1 (9-inch) pie
Prep: 40 minutes
Bake: 45-55 minutes
Chill: 4 hours
Total: About 6 hours
Why You'll Love This Lemon Vodka Meringue Pie
Fresh lemon flavor with a subtle boost from Deep Eddy Lemon Vodka
Silky homemade lemon filling
Light, fluffy toasted meringue
Flaky homemade pie crust
Perfect balance of sweet and tart
Great for spring, Easter, Mother's Day, or summer cookouts