RECIPE: Instant Pot Citrus Meringue Pie



This pie recipe is a hybrid of lemon meringue and key lime, and brings together my long time love of citrusy sweets and newfound obsession with our Instant Pot pressure cooker. There are several steps involved, but only a few ingredients, so hang in there! This is a fairly fool proof recipe with a simple, beautiful result.

Instant Pot Citrus Meringue Pie

For the crust:

-2 c. Michele's Lemon Pistachio Granola, plus a little extra for garnish

-4 T. unsalted butter, melted

  • Preheat oven to 350 degrees
  • Coat springform pan with non-stick cooking spray (I used a 9" pan, which fit snuggly in our 6 qt. Instant Pot; a 7" would work well, too)
  • In a food processor, pulse granola into fine crumbs
  • Pour granola crumbs into a medium bowl and slowly stir in melted butter to combine
  • Press mixture firmly into bottom of springform pan
  • Bake at 350 for 10 minutes, or until golden brown
  • Set aside to cool on wire rack

For the filling:

-1/3 c. lemon-lime juice (2-3 lemons + 3-4 limes)

-1 can (14 oz.) sweetened condensed milk

-2 T. Greek yogurt

-4 egg yolks (set aside whites for the meringue)

-1 T lemon-lime zest + a little extra for garnish

  • In a stand mixer, or large bowl with hand mixer, beat the egg yolks on high until pale yellow, about 3 minutes
  • Gradually beat in condensed milk at same speed until thickened, about 2 minutes
  • Add lemon-lime juice, Greek yogurt and zest, and beat on low until smooth
  • Pour batter into springform pan, cover with aluminum foil
  • Add 1 c. water to bottom of Instant Pot and insert trivet
  • Make an aluminum foil 'sling', to raise and lower the springform pan out of the Instant Pot; slip it under the pan and lower it into Instant Pot
  • Fold the top edges of the sling in over the top of the pan; close and lock the lid
  • Set Instant Pot to pressure cook on high for 15 minutes; allow steam to release naturally for 10 minutes, then vent any remaining steam, remove lid once all steam is released
  • Pie should be firm but slightly jiggly; if it appears liquidy, cook for another 5 minutes
  • Remove pan by carefully lifting up on sling, place on wire rack, remove foil (set aside to reuse) and allow to cool
  • Once cool, re-cover and refrigerate pie for at least 1 hour to allow it to set completely

For meringue topping:

-4 egg whites

-2T sugar

  • Preheat oven to 325
  • Remove pie from refrigerator and carefully remove ring from pan
  • In a medium glass or metal bowl, whip egg whites on high until foamy
  • Add sugar in gradually and continue to whip until stiff peaks form, 3-5 minutes
  • Spread meringue gently over pie to edges
  • Bake uncovered for 15-20 minutes, or until meringue is golden brown
  • Cool on wire rack

Sprinkle remaining granola crumbs and zest on top and enjoy! This pie is best served the day it is made, but you can cover tightly and refrigerate for up to 2 days.


UPDATE: In response to emails and comments, Michele tested this recipe without an Instant Pot:

Follow the same recipe and after you’ve poured the filling into the crust, when you get to the Instant Pot step, just bake the pie instead—uncovered at 350 for 15 minutes. Cool on wire rack, cover and refrigerate before adding the meringue. You could use a regular 8 or 9” pie plate, or a springform pan.

Please let us know if you have any additional questions! Happy baking!


  • Mary

    How many people have instant pot? Can we use an oven?

  • Mary Ann Tsucalas

    Ohhh, that looks delicious!

  • Alan Mayer-Sommer

    How would you modify this wonderful recipe if you don’t have an instant pot but just a regular oven?

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