If you love desserts and you’ve seen the new Crumbl Cookies and Martha Stewart collaboration, the Crumbl Martha Stewart Mile-High Lemon Pie cookie has probably grabbed your attention. It’s Crumbl’s take on a classic lemon pie, inspired by Martha Stewart’s style and added to their weekly rotating menu. This cookie is already getting a lot of buzz, so it’s worth taking a closer look at how it was created, what it tastes like, its nutrition facts, and what people think about it.
What Makes the Crumbl Martha Stewart Mile-High Lemon Pie So Special
The Crumbl Martha Stewart Mile-High Lemon Pie has the perfect mix of sweet and sour flavors. The lemon filling is rich and creamy, made with real lemon zest and juice for a strong, fresh taste. On top, there’s a big swirl of soft whipped cream or meringue that feels light and fluffy. This pairs well with the buttery crust underneath. The pie isn’t too sweet, so the bright lemon flavor stands out in every bite.
What makes this version special is its cozy but upgraded flavor. The bright lemon taste cuts through the rich crust, and a light creaminess stays in your mouth afterward. People often call it “fresh and vibrant,” and it balances well with heavier treats in the collab, like the Classic Fudge Brownie. If you love lemon desserts, this pie feels like summer get-togethers or afternoon tea while still matching Crumbl’s indulgent style. The high-quality ingredients also reflect Stewart’s approach, making sure every part adds flavor without taking over. You can also try these Matha’s recipes at home: Chocolate Tart Cookie and Classic Fudge Brownie.
Martha Stewart Mile‑High Lemon Pie Flavor Profile
Taste and Texture Notes
- The lemon filling tastes bright and nicely tart, but the sweetness keeps it from being too sour.
- The crust is like a shortbread cookie, buttery and a little crumbly instead of light and flaky.
- The whipped cream on top (and the optional lemon slice) adds a light, smooth finish instead of thick meringue.
Martha Stewart Mile‑High Lemon Pie Nutrition & Allergen Information
Key Nutritional Facts
According to data for Crumbl’s version of the Mile‑High Lemon Pie:
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 860 | 43% |
| Total Fat | 47 g | 60% |
| Saturated Fat | 28 g | 140% |
| Carbohydrates | 96 g | 35% |
| Sugars | 70 g | – |
| Protein | 6 g | 12% |
| Vitamin C | 15 mg | 17% |
Allergen Information
The dessert is made in an open kitchen, so ingredients can mix. It contains wheat in the crust, eggs in the filling or whipped topping, milk or cream in the topping, and butter in the crust or filling. Depending on the store, it may also come into contact with tree nuts or peanuts.
Martha Stewart Mile‑High Lemon Pie Homemade Recipe
Ingredients for the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 3–4 tablespoons ice water
Filling Ingredients
- 1 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
Topping Ingredients
- 4 egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
Step-by-Step Method
1. Prepare the crust
- Preheat your oven to 400°F (about 200°C).
- On a lightly floured surface, roll out your dough (pâte brisée or shortbread) to about 1/8 inch thick. Place it in a 9-inch pie pan and press the edges nicely.
- Chill the crust in the fridge until firm.
- In a small bowl, mix 1 egg yolk with 2 tablespoons of heavy cream. Brush this mixture on the top edges of the crust.
- Prick the bottom of the crust with a fork. Line it with parchment paper and add pie weights (or dried beans).
- Bake for 10–15 minutes until the edges start to brown. Remove the weights and parchment, then bake 7–10 more minutes until golden.
- Let the crust cool before adding the filling.
2. Make the Lemon Filling
- In a medium saucepan, mix cornstarch, cake flour, salt, and sugar.
- Slowly add about 2 cups of cold water while whisking.
- Heat over medium heat and keep whisking until it boils and thickens (about 4 minutes).
- Take off the heat. Beat the egg yolks in a small amount of the hot mixture, then stir them back into the pan.
- Cook on low heat for 5 more minutes.
- Remove from heat again. Stir in lemon juice and lemon zest.
- Add butter little by little, stirring until smooth. Let it cool slightly.
- Pour the filling into the cooled crust and cover. Chill in the fridge until firm, about 1 hour.
3. Make the Topping (Swiss Meringue)
- In a heat-safe bowl over a pan of simmering water, mix the egg whites, sugar, and salt. Whisk until the sugar dissolves and the mixture is warm.
- Take the bowl off the heat and whip the mixture until it forms stiff peaks.
- Spread the meringue over the chilled pie, making sure it touches the crust all around to seal it.
- Broil the pie for about 2 minutes, keeping a close eye on it, until the meringue is lightly browned.
- Let it cool and serve at room temperature.
Customer Reviews & Reaction
The Mile‑High Lemon Pie got mostly good reviews during collab week. One reviewer said it did “a great job of balancing tart and sweet flavors.” Many fans on forums were excited about the lemon version, though some mentioned it was a bit expensive.
What people liked
- The lemon zing: lots of fans enjoyed that the tart lemon flavor was strong and noticeable.
- The novelty: trying a pie-style dessert instead of the usual cookies made Crumbl feel fresh and exciting.
What people pointed out as less strong
- Crust firmness: Some people felt the crust wasn’t as flaky as they expected. They said the shortbread crust felt more like a cookie than a pie shell.
- Price concerns: On Reddit, some fans said the extra cost for the collaboration week seemed too high.
Tips & Recent Updates
Martha Stewart’s classic recipe has been popular for years, but her recent collaboration with Crumbl in November 2025 has brought it back to more dessert lovers.
- If making traditional pâte brisée feels tricky, you can use a shortbread press crust or even a store‑bought shortbread crust. Just bake it well and let it cool before adding the filling.
- For a lighter topping, try whipped cream with a bit of gelatin to stabilize it. It won’t be the traditional “mile‑high” topping, but it’s lighter.
- When making Swiss meringue, use a heat‑proof bowl and don’t let it overheat. Watch the broiler step carefully to avoid burning the peaks.
- For the lemon filling, fresh lemon zest and juice give the best flavor. Bottled lemon juice can taste flat.
- Serve the pie slightly chilled or at room temperature. The mix of bright lemon, rich crust, and sweet topping tastes best this way.
- Crumbl only offered this pie for a limited time, so to enjoy it later, you’ll need to bake it at home or see if a local bakery makes something similar.
Visit page: Crumbl Spoilers and Crumbl Flavors Next Week, December 2025