Pregnancy Friendly Classic Lemon Meringue Pie
Bright, tangy, and crowned with a cloud of glossy meringue, this pie is the kind of showstopper that earns serious applause at any table. One of the trickiest parts of enjoying a classic lemon meringue pie during pregnancy is the raw egg concern — and this recipe solves it thoughtfully. The filling uses tempered egg yolks that are cooked through to a full bubble, and the meringue is made Italian-style, meaning the egg whites are stabilized with a hot sugar syrup cooked to 240°F rather than left raw. On top of that, the recipe specifically calls for pasteurized egg whites, which adds an extra layer of reassurance without sacrificing that tall, glossy finish. The lemon filling itself is intensely bright — fresh juice and zest from real lemons give it a flavor that no store-bought version can touch. The buttery homemade crust bakes up golden and flaky, holding everything together beautifully once the pie sets in the fridge. It takes a little patience, but every step is straightforward, and the result is a dessert you can serve and enjoy with complete peace of mind.
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
- 3–4 tbsp ice water
For the lemon filling
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1 ½ cups water
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 5 large egg yolks
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp unsalted butter
For the Italian meringue
- 4 large pasteurized egg whites, at room temperature
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 1 cup granulated sugar
- ¼ cup water
- ¼ tsp cream of tartar
Instructions
- 1
Make the crust: Whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large bowl. Add the chilled butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the fourth tablespoon only if the dough is still crumbly. Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over the rolling pin and transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim the overhang to about 1 inch, fold it under, and crimp the edge. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dried beans.
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