Easy Lemon Meringue Pie
on May 20, 2020, Updated Jul 02, 2024
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My Easy Lemon Meringue Pie recipe has a tart, lemony custard inside with the fluffiest meringue topping. It’s a perfect spring and summer time dessert!
Lemon meringue pie is just one of those desserts that’s like happiness in a pie tin. It’s absolutely beautiful with it’s fluffy white meringue topper, toasted lightly golden from baking on top. And the bright yellow lemon custard inside is a sight to behold. It’s like spring and summer mixed up into a dessert, and it sure tastes good after particularly warm days.
I think that a lot of people suspect that lemon meringue pie is a finicky dessert to make, but it’s actually easier than you might expect! This would pair well with this Whipping Cream, or this Easy Homemade Lemonade !
Table of Contents:
Table of Contents
Ingredients:
- Egg Yolks– Yolks not only add to that beautiful bright yellow color, but they also help to thicken the filling
- Sugar– Sugar cuts all the tartness from lemon and adds a nice sweet balance.
- Cornstarch– Cornstarch acts as a thickening agent
- Lemon Zest and Juice– Lemon gives the filling its signature citrus flavor.
- Water– Water is used to cook the filling. It starts saucy thanks to the water and thickens thanks to the cornstarch and yolks.
For the Meringue:
- 5 Egg Whites– It’s important to not let ANY yolks, grease, or fat get into these or else they won’t whip up into peaks properly.
- Cornstarch- Cornstarch again is used to thicken the meringue topping
- Water– Water helps everything cook down and combine together
- Cream of Tartar– Cream of tartar adds a little bit of flavor to the meringue
- Sugar– Sugar brings a bit of sweetness
See recipe card below for full information on ingredients and quantities
Frequently Asked Questions:
If you have cooked the lemon pie filling for the 5 minutes called for in this recipe, you shouldn’t have any problems with a runny pie filling. If your pie filling is runny, add in one additional tablespoon of cornstarch to the lemon filling, and stir over medium heat. It should thicken in 2 minutes.
If the meringue became runny after the addition of sugar, don’t add any more sugar until it firms up. The key is to whisk up the egg whites and sugar every time between each addtion. If the meringue is runny, just keep beating it until it firms up.
Sugar asks as a stabilizer for the egg whites. That means that the egg whites with sugar can be mixed much more than egg whites alone. Don’t be afraid to mix after each addition until it thickens, or else you will be left with a runny meringue.
Store in the refrigerator for up to 3 days. Do not leave out at room temperature. Theoretically, you can freeze your lemon meringue pie. However, the consistency of the meringue will change once it thaws. I recommend that if you plan on freezing this pie, to make and add the meringue before serving and only freeze the lemon filling. You can freeze for up to 1 month for best quality.
Other Pie Recipes to Consider:
Dessert Recipes
Easy Apple Hand Pies
Pies, Crisps & Tarts
Apple Pie Filling
Pies, Crisps & Tarts
Derby Pie
Pies, Crisps & Tarts
Apple Crumble
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Bright Lemon Meringue Pie
Ingredients
- 1 pie crust, blind baked and cooled
For the Lemon Filling:
- 5 large eggs, yolks and whites separated
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 3 tablespoons lemon zest
- 3/4 cup lemon juice
- 1 cup water
For the Meringue Topping:
- 5 large egg whites
- 1 tablespoon cornstarch
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 325 degrees F.
- Separate the egg whites from the egg yolks, and place the yolks and whites in separate bowls. Take care to not break any of the yolks or let any yolk get into the whites. The whites won’t whip up if there’s any fat from the yolks in them.
- Begin making the lemon filling by combining sugar, cornstarch, lemon zest, lemon juice, and water together in a small pot over medium-high heat. Bring mixture to a boil, and cook for 5 additional minutes until thick and creamy, stirring continuously. Take off heat.
- Temper the egg yolks by adding a spoonful of hot lemon mixture into the egg yolks. Stir and repeat with one more spoonful of mixture.
- Add tempered eggs back into lemon mixture, and cook for 90 seconds, or until mixture is thick with large bubbles bursting at the surface, stirring constantly.
- Pour lemon mixture into prepared crust, and set aside.
- Make meringue by combining cornstarch and water in a small pan over medium heat. Bring to a simmer. Whisk frequently until thickened. Once the mixture is translucent, remove from heat. It should be thick and have a gel-like quality. Set aside.
- In a separate bowl, combine the sugar and cream of tartar. Set aside.
- Whip the egg whites (with whisk attachment if using a stand mixer) until they become frothy. Once frothy, add in sugar mixture one spoonful at a time. Beat for about 20 seconds after each sugar addition.
- Once you have added all the sugar, add in cornstarch mixture one spoonful at a time.
- Beat until egg whites form stiff peaks, about 4 to 5 minutes.
- Spoon meringue onto lemon filling.
- Use a spatula or butter knife to create peaks in the meringue.
- Place pie in oven, and bake for 20 to 25 minutes or until golden-brown.
- Let cool at room temperature, and then place in the refrigerator to cool for 3 to 6 hours before serving. Enjoy!
Notes
- Egg whites don’t like fat or grease, so be sure to not let any yolk break into the whites, even a little. And when whipping the whites, be sure your bowl and beaters are well washed and free from any grease or oil residue.
