Glow in the Dark Lemon Meringue Pie

Alright, so here’s something a bit different.

This week in the kitchen, I tried making a lemon meringue pie that glows under UV light — and the secret is a little thing called riboflavin. You’ve probably seen it listed on food labels as vitamin B2 or E101. What makes it so interesting is that riboflavin fluoresces — meaning it glows — when you shine ultraviolet (UV) light on it. This pie is still a proper lemon meringue, just with a slightly science-y twist.

Let me explain how and why this works, and why it still tastes just as lush as a normal lemon meringue.

What Does Riboflavin Do in This Pie?

The glow comes from riboflavin, a naturally occurring compound found in foods like eggs, milk, and leafy greens. When exposed to UV light, it absorbs the energy and re-emits it as visible light — a process called fluorescence. So when you shine a blacklight on the pie, the lemon filling lights up like something from a sci-fi film.

It’s important to note that this isn’t your typical glow-in-the-dark material. It doesn’t keep glowing once the lights go off. Riboflavin only glows while UV light is present. So this is fluorescence, not phosphorescence — a subtle but important difference for those who enjoy a bit of kitchen science.

How I Did It

To make it happen, I used a powdered form of riboflavin and mixed it into the lemon filling before baking. You don’t need much — a small amount gives a strong fluorescent effect without changing the flavour. After that, it’s a standard lemon meringue setup: make your meringue, torch it gently for that golden top, and let the pie chill as usual.

When you hit it with a UV torch, the glow kicks in straight away. It’s completely safe to eat, and still tastes just as good as any classic lemon meringue pie. The visual effect is just an extra layer of fun.

Does It Still Taste Good?

Absolutely. The meringue is soft and fluffy, the lemon filling is sharp and smooth, and the pastry is crisp — all the things you want in a lemon meringue. The riboflavin doesn’t affect the taste at all, so you’re not compromising flavour for the sake of the glow. If anything, it’s an excuse to show off something a bit quirky that still holds up as a proper dessert.

Why Use Riboflavin?

Sometimes you just want to mix things up in the kitchen. Using riboflavin in a pie like this is a simple way to bring a bit of science into baking. It’s a great conversation starter and could be fun for themed parties, Halloween, or even just to impress your mates. Plus, you’re learning something new while you’re at it — and that’s never a bad thing.

Can You Try It?

Definitely. Just make sure you use food-safe riboflavin — you can find it online or in supplement form — and get yourself a small UV torch. Once you’ve got that, it’s simply a case of blending science with dessert. Use it sparingly, and be sure to mix it well into your lemon layer for the best effect.

If you give it a go, let me know how it turns out. Or if you’ve done anything similar, I’d love to hear about it. There’s a whole world of edible experiments out there, and this is just the tip of the iceberg.

Until next time, happy glowing. Oh and if you like this, check out this clear lemon meringue pie or the egg gadget video referenced in this video.