Toasted Marshmallow Lemon Pie
Last summer, I made this pie for my sister’s backyard party and watched as every single guest asked for the recipe.
The combination of tart lemon filling and fluffy toasted marshmallow topping is unlike anything you’ve tried before.
It’s become my most requested dessert, and for good reason – it tastes like sunshine and campfires got together and made a pie.
Why You’ll Love This Recipe
This pie hits all the right notes – the buttery graham cracker crust, bright citrusy filling, and that gloriously toasted marshmallow topping that reminds you of s’mores.
The best part?
You can make most of it ahead of time. The lemon filling needs time to set anyway, so it’s perfect for preparing a day before your event.
Ingredients You’ll Need
For the Crust:
- 1½ cups graham cracker crumbs (about 12 full sheets)
- 6 tablespoons melted butter
- ¼ cup sugar
- Pinch of salt
For the Lemon Filling:
- 4 large egg yolks
- 1 14-oz can sweetened condensed milk
- ½ cup fresh lemon juice (about 4 lemons)
- Zest of 2 lemons
- ¼ teaspoon salt
For the Marshmallow Topping:
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
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How to Make Toasted Marshmallow Lemon Pie
- Make the crust: Heat your oven to 350°F. Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl until combined. Press mixture firmly into a 9-inch pie dish. Bake for 10 minutes until lightly golden. Let cool completely.
- Prepare the filling: Whisk egg yolks, sweetened condensed milk, lemon juice, zest, and salt until smooth. Pour into cooled crust. Bake for 15-18 minutes until tiny bubbles burst on the surface and the filling is barely set. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Make the marshmallow topping: In a heatproof bowl set over a pot of simmering water (don’t let the bottom touch the water), whisk egg whites, sugar, cream of tartar, and salt. Keep whisking until mixture reaches 160°F on a candy thermometer and sugar dissolves completely (rub a bit between your fingers – it shouldn’t feel grainy).
- Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form and mixture has cooled, about 5 minutes. Beat in vanilla extract.
- Finish the pie: Spread marshmallow topping over chilled lemon filling, making sure to seal it to the crust edges. Use a spoon to create swirls and peaks.
- Toast the topping: Use a kitchen torch to toast the marshmallow until golden brown. If you don’t have a torch, place under the broiler for 30-60 seconds, watching VERY carefully to prevent burning.
I really hope you try this recipe – it’s a showstopper that’ll make everyone think you spent hours in the kitchen (even though it’s surprisingly simple to make).
Just don’t be surprised when your friends start requesting it for every gathering!
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Toasted Marshmallow Lemon Pie
A delightful twist on classic lemon pie, this dessert features a buttery graham cracker crust, a silky-smooth lemon filling, and a fluffy homemade marshmallow topping. Lightly toasted for a caramelized finish, it’s a perfect balance of tangy, sweet, and creamy in every bite.
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
- 1½ cups graham cracker crumbs (about 12 full sheets)
- 6 tablespoons melted butter
- ¼ cup sugar
- Pinch of salt
- 4 large egg yolks
- 1 14-oz can sweetened condensed milk
- ½ cup fresh lemon juice (about 4 lemons)
- Zest of 2 lemons
- ¼ teaspoon salt
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Make the crust: Heat your oven to 350°F. Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl until combined. Press mixture firmly into a 9-inch pie dish. Bake for 10 minutes until lightly golden. Let cool completely.
- Prepare the filling: Whisk egg yolks, sweetened condensed milk, lemon juice, zest, and salt until smooth. Pour into cooled crust. Bake for 15-18 minutes until tiny bubbles burst on the surface and the filling is barely set. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Make the marshmallow topping: In a heatproof bowl set over a pot of simmering water (don’t let the bottom touch the water), whisk egg whites, sugar, cream of tartar, and salt. Keep whisking until mixture reaches 160°F on a candy thermometer and sugar dissolves completely (rub a bit between your fingers – it shouldn’t feel grainy).
- Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form and mixture has cooled, about 5 minutes. Beat in vanilla extract.
- Finish the pie: Spread marshmallow topping over chilled lemon filling, making sure to seal it to the crust edges. Use a spoon to create swirls and peaks.
- Toast the topping: Use a kitchen torch to toast the marshmallow until golden brown. If you don’t have a torch, place under the broiler for 30-60 seconds, watching VERY carefully to prevent burning.
Notes
-
- Make sure your egg whites are completely free of yolk for the best marshmallow topping
- Keep the pie refrigerated before toasting the marshmallow topping. Once topped, it’s best eaten the same day, though leftovers will keep in the fridge for 2-3 days (the marshmallow topping may weep a bit).
- Prep Time: 25 minutes
- Cook Time: 30 minutes
