Food & Drink

Miranda Lambert’s Lemon Meringue Pie

The Texas country icon shares a recipe inherited from her Nonny

Photo: Emily Dorio

“I was raised by two generations of women who know how to whip up a party, a home-cooked meal, or enough light bites to feed an army,” Miranda Lambert writes in her new cookbook, Y’all Eat Yet? Welcome to the Pretty B*tchin’ Kitchen. Through vivid stories and photographs old and new, we meet Lambert’s fierce-loving circle, including her grandmother, mother, and mother’s crew of girlfriends. This recipe, which she crowns “the Best Lemon Meringue Pie Ever,” was passed down from her beloved grandmother. “Nonny was the original Ya-Ya, like in Rebecca Wells’s book Divine Secrets of the Ya-Ya Sisterhood,” she writes. She describes her grandmother as movie-star stunning: “shiny black hair in the biggest beehive hairdo…huge brown eyes, often with the perfect cat’s eye liner.” She continues, “Even with all of that, the prettiest thing about my grandmother was how much she loved fun, friends, and being together.” 

After whipping up this dessert, get Lambert’s recipe for Whiskey Cupcakes, order her cookbook, and check out G&G’s recent interview with the country star, in which she discusses her East Texas upbringing, Vegas residency, and musical legacy.

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  • Lemon Meringue Pie (Yield: 6–8 servings)

  • For the meringue

    • 4 large egg whites

    • ¼ tsp. cream of tartar

    • Pinch salt

    • 6 tbsp. sugar

  • For the filling

    • 1 cup sugar

    • 3 tbsp. cornstarch

    • 2 tbsp. all-purpose flour

    • ¼ tsp. salt

    • 1½ cups water

    • 2 lemons, zested, plus ½ cup fresh lemon juice

    • 2 tbsp. unsalted butter

    • 4 large egg yolks, beaten

    • 1 prebaked 9-inch pie crust


  1. Preheat the oven to 350°F.

  2. Make the meringue: In a large glass or metal bowl, using an electric mixer, whip the egg whites until foamy. Add the cream of tartar and salt. Beat on medium-high speed until soft peaks form. With the mixer on, gradually add the sugar, a couple tablespoons at a time, until fully incorporated. Continue beating until glossy, stiff peaks form. Set the meringue aside while you make the filling.

  3. Make the filling: In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. Stir in the water, lemon zest, and lemon juice. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Stir in the butter.

  4. Place the egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture. Whisk the egg yolk mixture into the remaining sugar mixture in the pot. Bring to a boil and let cook, continuing to stir, until thick, about 6 minutes. Remove from the heat.

  5. Assemble and serve the meringue: Pour the filling into the pie crust. Spread the meringue over the filling, sealing at the edge of the crust. Bake for 10–12 minutes, until the filling is set and the meringue is browned. Cool for 1 hour, then refrigerate for 4 hours before slicing and serving.

From Y’all Eat Yet? Welcome to the Pretty B*tchin’ Kitchen by Miranda Lambert. Copyright © 2023 by Miranda Lambert. Published by Dey Street Books.