Hutterite Mile-High Lemon Pie Recipe

Hutterite Mile-High Lemon Pie is the ultimate no-fuss, sky-high, tangy-sweet dessert that delivers a citrus punch in every single bite. If you’ve ever wondered how to make a pie that’s as lofty as a skyscraper and as bright as a summer afternoon, this is your recipe. Ready to climb to new heights of lemony goodness? Let’s dive straight in!

What is Hutterite Mile-High Lemon Pie?

Have you ever asked yourself, “Why on earth is it called mile-high?” Me too! Picture this: a fluffy, lofty meringue cloud towering over a perfectly tangy lemon base, like a pie that went to pastry boot camp to become an eagle.

Legend has it that Hutterite communities, renowned for their hearty farm cooking, perfected this show-stopping dessert as a way to crown special celebrations. And really, who can argue with the idea that the way to a man’s heart is through his stomach—especially when that stomach is met with layers of zesty lemon and marshmallowy meringue! So grab your whisk, take a deep breath, and let’s soar. Ready to make your kitchen the highest point in town? Give it a whirl!

Why You’ll Love This Hutterite Mile-High Lemon Pie

1. Mile-High Meringue Magic
   That towering, cloud-like meringue isn’t just for show. It’s light, glossy, and slightly toasted to perfection—think marshmallow meets French pâtisserie. Every spoonful is a contrast of airy sweetness against the tangy lemon layer beneath.
2. Economical Home Baking
   Store-bought pies? Pfft. With simple pantry staples—eggs, sugar, lemons, and a humble pie crust—you’ll save big vs. deli prices. Plus, the satisfaction of crafting something that looks gourmet on a shoestring budget? Priceless.
3. Zesty Lemon Kick & Fun Toppings
   Fresh-squeezed lemon juice and zest give that bright, clean flavor. And if you’re feeling fancy, sprinkle on candied lemon slices or a dusting of powdered sugar. It’s the little extras that transform “just dessert” into a showstopper.

Curious how it compares to a classic lemon meringue pie? While both share the lemon-and-meringue duo, the Hutterite Mile-High Lemon Pie takes meringue to new architectural heights—double the meringue, double the fun. Ready to taste altitude? Let’s bake!

Key Ingredients for Hutterite Mile-High Lemon Pie

Here’s everything you need to build your pie skyscraper. Gather these simple ingredients before you start—and take a moment to admire them all laid out!

For the Crust

• 1 (9-inch) pie crust (homemade or store-bought), blind-baked until golden
• 1 tbsp sugar (optional, to sweeten the crust)

For the Lemon Filling

• 1 cup granulated sugar
• 3 large eggs, separated (yolks for the filling, whites reserved for extra meringue boost)
• ⅓ cup fresh lemon juice (about 2–3 lemons)
• 1 tbsp lemon zest
• 2 tbsp all-purpose flour (or cornstarch for extra clarity)

For the Mile-High Meringue

• 4 large egg whites (including the two reserved from the filling)
• ½ tsp cream of tartar (stabilizes the meringue)
• ½ cup granulated sugar
• 1 tsp vanilla extract

How to Make Hutterite Mile-High Lemon Pie

This pie comes together in under an hour, bakes to set the lemon curd, then chills to let flavors meld. You’ll marvel at how simple ingredients transform into a creamy, tart base crowned with a lofty, toasted meringue. Total active time: 45 minutes (plus resting).

Hutterite Mile-High Lemon Pie

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• Author: Daniel Miller
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

A towering, golden meringue-topped lemon pie with a sweet-tart filling and crisp crust—straight from Hutterite culinary tradition.

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Ingredients

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• 1 (9-inch) pie crust, blind-baked
• 1 tbsp sugar (optional)
• 1 cup granulated sugar
• 3 large eggs, separated
• 1/3 cup fresh lemon juice (2–3 lemons)
• 1 tbsp lemon zest
• 2 tbsp all-purpose flour or cornstarch
• 4 large egg whites
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar (for meringue)
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C).
2. Roll out pie crust into 9-inch pan, prick with fork, line with parchment and weights, bake 12 min. Remove weights, bake 5 more until golden. Cool.
3. In saucepan, whisk 1 cup sugar and flour. Add yolks, lemon juice, zest. Whisk smooth.
4. Cook over medium heat, stirring constantly until thick and bubbling (4–5 min). Remove from heat.
5. Pour filling into crust, smooth top.
6. Bake pie 10 min at 350°F. Cool to room temp.
7. In clean bowl, whisk 4 egg whites and cream of tartar until frothy.
8. Gradually add 1/2 cup sugar, beat to stiff glossy peaks. Beat in vanilla.
9. Top cooled filling with meringue, swirl peaks.
10. Toast meringue with torch or bake 3–5 min at 350°F until golden.
11. Chill at least 4 hours (overnight best). Slice with warm knife.

Notes

Chilling the pie overnight helps the flavors meld and the meringue set perfectly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 28g
• Sodium: 160mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 105mg

What to Serve Hutterite Mile-High Lemon Pie With

• Fresh Berries: Raspberries or blueberries add a juicy contrast.
• Herbal Tea: A mint or chamomile tea complements the tang.
• Vanilla Ice Cream: A scoop on the side lends extra creaminess.
• Sparkling Water: Lemon or lime flavored to stay on-theme.

For more Hutterite-inspired sides, explore our Hutterite Sausage Soup Recipe and Hutterite Bun Recipe.

Top Tips for Perfecting Hutterite Mile-High Lemon Pie

1. Room-Temperature Eggs: They’ll whip up fluffier and give more volume to your meringue.
2. Clean Bowls Only: Any fat residue will deflate meringue—wipe bowls with vinegar if you’re unsure.
3. Low & Slow Toast: If torching, don’t hold flame too close—move constantly to avoid scorching.
4. Zest First, Juice Second: Zesting removes oils; then juice ensures flavor without bitterness.
5. Avoid Overbaking: Overbaked lemon curd turns grainy. Stop when it’s just barely set.

Looking for another sweet twist? Try our popular Hutterite Schuten Pie Recipe to keep the dessert train rolling.

Storing and Reheating Tips

• Refrigerator: Cover and store up to 3 days. Meringue may weep slightly—just drain any moisture before serving.
• Freezing: Not recommended for the pie assembled. You can freeze just the lemon curd for up to 2 months; thaw and rewhip a fresh meringue.
• Reheating: Gently warm individual slices in a 300°F oven for 5 minutes if you like slightly softened meringue.

FAQs

For more recipe inspiration, follow us on Medium and Pinterest. Happy baking—and here’s to pies that reach mile-high deliciousness!