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Lemon meringue pie topped with fluffy golden-brown meringue, revealing the bright lemon filling underneath.

Swiss Meringue

Olivia Carter
Stable, smooth, and glossy meringue that browns beautifully—no weeping, no shrinking. Perfect for topping your lemon pies.
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10 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
COST Approximately $2–$3
Course Dessert
Cuisine International
Keyword lemon meringue pie, meringue, pie topping
Servings 9 inch pie
Calories 45 kcal

Equipment

  • Stand Mixer or Hand Mixer
  • heatproof bowl (if using double boiler
  • saucepan or double boiler
  •  instant-read thermometer recommended

Ingredients
  

  • 4 egg whites
  • ½ cup sugar
  • ¼ tsp cream of tartar
  • ½ tsp vanilla extract

Instructions
 

  • Combine the egg whites, sugar, and cream of tartar in a heatproof bowl.
  • Place the bowl over simmering water (making sure it doesn't touch the water) and whisk until the sugar dissolves and the mixture reaches 160°F.
  • Beat on high speed until stiff, glossy peaks form and the mixture cools to the touch.
  • Beat in the vanilla extract.
  • Spread the meringue over a warm pie, seal the edges, and make peaks.
  • Bake 20 minutes until golden.

Notes

Fully dissolve the sugar and spread the meringue on a warm filling. Cream of tartar is essential for stability.
Nutrition (per 1/8 of topping)
Calories: ~45kcal, Fat: 0g, Carbs: 10g, Protein: 2g