In her book Whiskey in a Teacup, Reese Witherspoon shares her easy lemon meringue pie recipe. We gave it try to see if it's a cut above the rest.
From Pleasantville to Big Little Lies, Reese Witherspoon has been a fixture on our screens for over two decades. But Reese does so much more than act. This multitalented mogul has also launched her own media company Hello Sunshine, the clothing, accessories and home decor line Draper James, is an activist for global women’s rights and most recently, a best-selling author.
In September of 2018, Witherspoon released her book Whiskey in a Teacup, which is a mix of autobiography, Southern lifestyle guide, recipes and entertaining tips. Flipping through the book, I learned about Reese’s grandmother Dorothea, the magic of Southern sweet tea and was introduced to one of the most gorgeous desserts I’ve ever seen, the Mile-High Lemon Meringue Pie
Lemon meringue is one of my favorite desserts, and the tower of toasted meringue on this pie made me think, “Oh, I’ve got to try that.” Plus, it’s a fixture of Reese’s Easter celebration, which meant it had to be good. So, I grabbed my hand mixer, some lemons, a ton eggs and got down to work.
I created this lemon tiramisu to please everyone in my family. It's a cross between cheesecake and tiramisu with a refreshing lemony flavor. Garnish with fresh berries if you have them on hand. —Monica Marolt, Willowick, Ohio
This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think you fussed. The secret is starting with a purchased angel food cake. —Lynn Marie Frucci, Pullman, Washington
These bars are simple enough for no-fuss dinners yet elegant enough for special celebrations. Regardless of when you serve them, I’m sure they’ll be a hit at your home. —Melissa Mosness, Loveland, Colorado
Everyone raves about this pretty dessert—and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? —Annettia Mounger, Kansas City, Missouri
This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The sweet cream of coconut and the tart lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio
Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. —Goldene Petersen, Brigham City, Utah
My husband especially enjoys this lemon meringue pie recipe with condensed milk. His mother made a similar treat for him when he was a child, but it was rewarding for me to create a recipe of my own that he loves so much! —Portia Gorman, Los Angeles, California
My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.—Dawn Fagerstrom, Warren, Minnesota
Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! —Marlene Schollenberger, Bloomington, Indiana
Biscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted lavender and lemon in this biscochitos recipe. The result is intriguing and delicious! I have also made these with lemon and dried thyme and they were scrumptious. —Marla Clark, Albuquerque, New Mexico
I've given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! —Jenna Fleming, Lowville, New York
Here’s a refreshing, tangy twist on a classic. Don’t have the kitchen torch traditionally used for creme brulee? Simply pop the ramekins under the broiler.—Sara Scheler, Helenville, Wisconsin
Deep-fried fritters are wonderful on their own, but they become over-the-top amazing with a creamy lemon mousse and sweet strawberries. Raspberries and blueberries yield equally good results. —Shannon Bell, Woodstock, Georgia
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
Several years ago I came upon a little neighborhood restaurant making the most incredible Turkish food I'd ever seen or tasted. I was completely blown away by the dessert and had to learn how to make it. —Jodi Taffel, Altadena, California
These whoopie pies are soft, cakey cookies studded with tart, juicy blueberries and filled with tangy cream cheese frosting. I take them to family and school events and they are always the first thing gone! Be sure to continually scrape the sides of the bowl with a spatula while making the batter and frosting. —Kathy Martino, Pittsburgh, Pennsylvania
This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
With its sunny lemon color, this gelatin mold brightens up any table. I usually make two molds for parties because it disappears so quickly. —Patricia Ryzow, Thousand Oaks, California
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. —Maureen Carr, Carman, Manitoba
These simple little cakes are absolutely divine and are perfect with hot tea. Think English tea party! Your guests will love them. — Crystal Jo Bruns, Iliff, Colorado
If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. —Lauren Knoelke, Milwaukee, Wisconsin
I actually dreamed of this float idea one night, and woke up knowing I needed to make it. Thank you, Mr. Sandman! —Cindy Reams, Philipsburg, Pennsylvania
I found this recipe in an old cookbook and changed it to be extra citrusy. If you’re a fan of Key lime pie, substitute lime for the lemon flavors. —Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. —Nancy Hooper, Glen Burnie, Maryland
For this lovely golden cake, I use fat-free yogurt to trim the calories. It's a comforting dessert for days when it's warm enough to dine outside. —Lauren Gilmore, Pennington, New Jersey
Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It’s a holiday lifesaver. —Suzanne Banfield, Basking Ridge, New Jersey
I like to bake this lovely three-layer cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. —Norma Poole, Auburndale, Florida
These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. —Nancy Zimmerman, Cape May Court House, New Jersey
This limoncello tiramisu is a delightful citrus twist on a classic Italian dessert. It's always a favorite at holiday meals or summer gatherings! —Deena Resnick, Oregon City, Oregon
My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural—these turned out fantastic! —Lonnie Hartstack, Clarinda, Iowa
With just 31 calories and less than 1 tsp. sugar per serving, this is one light and refreshing summer dessert everyone can find room for! —Aysha Schurman, Ammon, Idaho
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona
Indulging in this creamy dessert is like eating cheesecake out of a bowl. Light and luscious, it's a pleasing finish to any meal. —Inge Schermerhorn, Kingston, New Hampshire
Old-fashioned citrus snack cake tastes even better the day after it is made. It is perfect for picnics or gatherings because it transports easily and is so good chilled.
Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this lemon sheet cake cold, so I cut it into squares and freeze before serving.
—Alyce Dubisar, North Bend, Oregon
Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! —Debbie Glasscock, Conway, Arkansas
"Pear-adise on a plate" is a great way to describe this fruity crisp. A lovely lemon custard sauce tastefully tops the tender pears and crunchy topping.
I was able to whip up this quick, yet impressive dessert, in only a few minutes after my son called and said he was bringing home his college roommates. It's been a family favorite ever since. —Ellen Riley, Murfreesboro, Tennessee
This citrusy, golden-brown cake looks especially beautiful baked in a fancy fluted pan. Serve each slice with a dollop of whipped cream and fresh fruit. —Donna Pochoday, Morristown, New Jersey
This sweet-tart cake recipe is so much fun to make with my grandkids. They love just "dumping it all in" and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada
These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada
This is an especially fun recipe to make with kids because they can roll the dough into balls and flatten them on the baking sheets. The lemon and oatmeal add a nice twist to traditional sugar cookies. —Susan Marshall, Colorado Springs, Colorado
These mouthwatering fritters are golden brown outside, soft and cakelike inside, and have a lovely citrusy and creamy flavor from the classic duo: lemon ricotta. Fritters are great served warm with jam or honey. —Tina Mirilovich, Johnstown, Pennsylvania
I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota
I love lemon filled doughnuts when I can find them. This recipe brings the concept to a new level by placing the filling into a baked beignet and enhancing it with a bit of almond flavoring and toasted almonds. The result? Sunshine in a bite. —Arlene Erlbach, Morton Grove, Illinois
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri
Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. —Joan Hallford, North Richland Hills, Texas
These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. —Jamie Jones, Madison, Georgia
For lemon lovers everywhere, this wonderful pie with a little extra tang beats the usual lemon meringue every time, no contest. Compliments roll in whenever I serve it. —Ellen Riley, Murfreesboro, Tennessee
I bake cookies all year long, so my friends and family call me the "Cookie Lady"! Whenever I bake these for Christmas, I make three batches...one to keep at home for my husband and two to give as gifts. —Patricia Michalski, Oswego, New York
For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! —Peggy West, Georgetown, Delaware
Dainty and light, these tartlets feature two of my favorites —lemon and cheesecake —in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. —Gwyn Brandt, Hibbing, Minnesota
Both the cookie and the frosting are spiked with lemon in these melt-in-your-mouth goodies. Your family won't be able to get enough of this lemon butter meltaway cookie recipe. —Mary Houchin, Lebanon, Illinois
This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. —Ellen Kozak, Milwaukee, Wisconsin
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
I found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. —Angela Leinenbach, Mechanicsvlle, Virginia
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen
Every year my mom and I collect cookie recipes we want to try and then get together in early December for an afternoon of baking. These no-fail lemon cookies have become an annual tradition. They're a wonderful homemade holiday gift. —Kristen Stecklein, Glendale, Wisconsin
I wasn't a fan of white chocolate until I made this candy. It's tangy, sweet and creamy all at the same time. The bark was a lovely treat during a springtime shower but would be nice year-round. —Diana Wing, Bountiful, Utah
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests.
—Muriel DeWitt, Maynard, Massachusetts
The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.—Elizabeth Hokanson, Arborg, Manitoba
I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.—Roxanne Chan, Albany, California.
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona
Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York
Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. —Margaret Allen, Abingdon, Virginia
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top it with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
I love bringing something sweet to a potluck, but I don’t like spending all day in the kitchen. Saltine crust is amazing with a no-bake, tart-sweet strawberry lemonade filling. — Gina Nistico, Taste of Home Food Editor
This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. —Elizabeth Yoder, Belcourt, North Dakota
A neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. —Marina Castle, Canyon Country, California
This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. —Jodie Cederquist, Muskegon, Michigan
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen
For a sunny angel food cake, we make a filling of mascarpone, cream cheese and lemon curd, and then drizzle the cake with a lemony sweet glaze. —Leah Rekau, Milwaukee, Wisconsin
On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan
These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. —Judy McCreight, Springfield, Illinois
My family always asks for this love-me-tender lemon pound cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! —Lola Baxter, Winnebago, Minnesota
I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, California
Anytime I can take a recipe that has been handed down two generations and lighten it up while keeping the delicious flavor memories intact, I’m a happy girl. —Patti Lavell, Islamorada, Florida
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine!—Elisabeth Miller, Broadview Heights, Ohio
I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I never hesitate to make this dessert for guests since I know it will be a hit. —Margaret Peterson, Forest City, Iowa
This recipe makes a lot of terrific cookies! It's great for Christmas when all the kids and grandkids visit. They can help decorate the cookies-not to mention help eat them! —Paula Pelis, Rocky Point, New York
I’ve had this one-bowl lemon pie recipe for years. It’s my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. —Glenna Tooman, Boise, Idaho
Our family adores lemon desserts. I often make this cheery tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota
3/4 cup fresh squeezed lemon juice (about 4 lemons)
1 cup softened butter
For the meringue
6 large egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
6 tablespoons powdered sugar
Initial Thoughts
The first thing that struck me about Reese’s pie was that there was no cornstarch to be found. Without cornstarch, gelatin or another thickening agent, I wasn’t sure how the filling would get its thick, custard-like consistency that usually accompanies a lemon pie.
I was also surprised that the recipe’s method called for the pie to be cooled in a turned-off oven, rather than on a wire rack. This reminded me of meringue cookies, which get their crisp and crunchy texture from drying in a warmed oven for an hour or two. Intrigued, it was time to bake.
Getting Started
Caroline Stanko/Taste of Home
Before I could start on the filling and meringue, I had to bake and cool a pie crust. Since she’s a busy lady, Reese appreciates a good shortcut which means turning to frozen pie crust. If the thought of store-bought pie crust sends a shiver down your spine, feel free to whip up your own basic pie crust. While you’re at it, be sure to check out our best-kept secrets for homemade pie crust.
Next up was the filling. To a saucepan over medium-low heat, I dropped in the eggs, egg yolks and sugar, and started whisking. Reese says to then whisk the mixture for 7-8 minutes until it thickens into a custard and reaches 165ºF (if you don’t have a cooking thermometer, we recommend this one from Thermoworks).
Though my filling came up to temperature, it remained about the same consistency after 10 minutes of cooking. Hoping it was just a matter of time before it tightened up, I kept whisking the filling over heat for an additional 10 minutes. The filling thickened a bit more over that time, but it was still only a smoothie-like texture, so I added in about 2 tablespoons of cornstarch. This tightened the filling right up, so I pulled it from the heat and stirred in the lemon zest, lemon juice and butter.
While I was a little disappointed that my filling wasn’t able to turn into a custard on its own, I was really excited about how much lemon was going into this pie. It takes a little bit of elbow grease to zest and juice 4 lemons but it is so, so worth it. The sweet lemon smell that comes from the warm filling is heavenly. Seriously, Reese should bottle that smell and sell it with her next book.
Whipping the Meringue
Caroline Stanko/Taste of Home
Setting the lemon filling aside to cool, I turned my attention to the meringue topping. Grabbing a hand-mixer, I beat the egg whites until they were light and frothy. Then, I added in the salt and cream of tartar (which acts as a stabilizer for the meringue) and continued to beat.
Once the egg whites started forming soft peaks, I sprinkled in the powdered sugar a tablespoon at a time. You’ll want to make sure that the powdered sugar completely dissolves before you add in the next tablespoon or else your meringue can turn out gritty. When all of the sugar had been added, I kept beating the meringue until it was nice and shiny and stiff peaks formed. If you’re new to meringue, take a look at our Test Kitchen’s top tips for making it.
Assembling and Baking
Caroline Stanko/Taste of Home
Now that the crust, filling and meringue were ready, it was time to put them all together. After pouring the lemon filling into the pie crust, I added the meringue to the top with a spatula, making sure to spread it to the edges of the crust. This keeps the meringue from shrinking and exposing the filling while it’s in the oven.
Eager for the final product, I popped the pie into a 300ºF oven for 15 minutes. Then, Reese says to turn the oven off and let the pie rest in the cooling oven for another 45 minutes. It was really tempting to open the oven door just a crack to sneak a peek, but in the end, I’m glad I didn’t. Pulling the pie out of the oven, I saw that the meringue’s peaks were perfectly browned and hadn’t separated from the crust at all. Though it took some self-control, I kept myself from digging in right away and followed Reese’s advice to let the pie cool completely on a wire rack.
The Finished Product
Caroline Stanko/Taste of Home
With the pie cooled, it was finally time to cut myself a slice. At first bite, I knew the time and effort that went into this pie was totally worth it. The meringue reached an inch and a half above the filling, really living up to its Mile-High name. And though it didn’t completely dry out like a meringue cookie, the peaks of the topping did become slightly crispy and crunchy. This paired perfectly with the soft pillowy texture of the inside of the meringue, giving the overall effect of a toasted marshmallow.
Between the lemon juice and zest, the filling packed a major citrus punch but wasn’t overwhelming or bitter. I bet this pie would be even better if I’d made it with Meyer lemons, which are less tart than regular lemons and have a slightly floral flavor. The texture of the filling was smooth, creamy and a little thicker than custard.
Overall, Reese’s lemon meringue was well balanced and light enough to leave you wanting a second slice. Plus, it’s gorgeous toasted meringue is a show-stopper, making the pie a great option for holidays, birthdays and dinner parties. But, it’s so tasty, you definitely won’t want to wait for a special occasion to make it again!
As an Associate Digital Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.