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Baked Lemon Meringue Pie

Baked Lemon Meringue Pie

By Amanda Frederickson

This pie is like none you've ever had before. The smoked lemon filling is bright, zesty, and perfectly sweet. Baked over applewood, this wood-fired pie will blow your dessert game out of the water.

Prep Time

30 Min

Cook Time

1 Hr
10 Min




This recipe serves:


Units of Measurement:
1 1/2 Cup sugar, divided
2/3 Cup lemon juice
1 Tablespoon lemon zest
Pinch of kosher salt
All-purpose flour, for dusting
1 round of store-bought or homemade pie dough
7 Large eggs, divided
1 Tablespoon heavy cream
4 Tablespoon (1/2 stick) unsalted butter
1 Teaspoon vanilla extract


  • 1

    When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    165 ˚F / 74 ˚C

    Super Smoke

  • 2

    In a medium bowl, whisk together 3/4 cup sugar, the lemon zest, lemon juice, and salt. Pour the mixture into a shallow baking dish and place on the grill grates. Close the lid and smoke for 30 minutes. Remove from the grill and let cool. Increase the Traeger temperature to 350°F.

    350 ˚F / 177 ˚C


  • 3

    On a well-floured surface, roll out the pie dough to 1/8 inch thick. Gently drape the dough round into a 9-inch pie dish. Trim and crimp the edges, then freeze for at least 30 minutes.

  • 4

    In a small bowl, beat together 1 egg and the heavy cream. Using a pastry brush, brush the edges of the pie dough with the egg wash. Place a sheet of parchment paper over the pie dough, then a sheet of aluminum foil. Fill the pie dough with pie weights.

  • 5

    Place the pie dish on the grill grates, close the lid, and bake until the crust is cooked through, 15-18 minutes. Carefully lift away the pie weights, foil, and parchment paper. Close the lid and cook the crust until the edges begin to turn golden brown, about 5 minutes more. Remove the pie crust from the grill and let cool while you make the filling. Leave the Traeger on.

    350 ˚F / 177 ˚C


  • 6

    Separate 3 eggs, reserving the whites for the meringue. Add the yolks and remaining 3 whole eggs to a large heat-safe bowl. Pour in the smoked lemon juice mixture and whisk well to combine.

  • 7

    Fill a medium pot with 3 inches of water and bring to a simmer over medium heat. Place the bowl with the egg mixture on top and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, 8-10 minutes. Remove the filling from the heat and whisk in the butter until melted and well incorporated.

  • 8

    Pour the lemon filling into the pie crust. Place the pie on the grill grates, and bake until the filling is just set with a slight jiggle in the center, about 20 minutes. Remove the pie from the grill and let cool to room temperature, then refrigerate overnight.

    350 ˚F / 177 ˚C


  • 9

    Make the meringue: In a medium pot, combine the reserved egg whites and remaining 3/4 cup sugar. Cook over medium heat until the mixture is warm and the sugar has dissolved, 2-3 minutes.


  • 10

    Carefully pour the egg white mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until white and fluffy and the mixture holds medium peaks, about 5 minutes. Add the vanilla and beat until just incorporated. Transfer the meringue to a piping bag fitted with a closed star tip, if desired.

  • 11

    Pipe or spread the meringue over the top of the pie. Using a kitchen torch or broiler, brown the top of the meringue.

  • 12

    Slice and serve immediately. Enjoy!

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