There is something about a sunny and easy lemon meringue pie recipe that feels so special. Maybe it’s the bright citrus flavor, the billowy meringue, or the way it lights up a dessert table? Whatever it is, this pie never lasts long in my house.

a slice of easy lemon meringue pie recipe on a white plate with remaining pie in the background

Recipe originally published on OurZestyLife

Lemon Love at First Bite

I love desserts that are sweet and tart! This homemade lemon meringue pie does exactly that with its bright, smooth, creamy filling, and marshmallowy meringue.
While this pie looks fancy it’s made from simple pantry staples and fresh lemons.
This surprisingly easy recipe creates a wonderful, sunny dessert you can serve year round. It’s perfect for Easter dinner, a summer barbecue, or just because you have a few lemons sitting on the counter!

water, sugar, salt, cream of tartar, butter, lemons, eggs, cornstarch, and baked pie crust assembled to make easy lemon meringue pie recipe

Citrus Secrets & Fluffy Foundations

Pie Crust: The sturdy foundation that supports all that luscious filling. Use a homemade crust or a quality store bought crust.
Lemon Pie Filling:
- Lemons:
  - Freshly squeezed lemon juice has the best bright, vibrant flavor. You can use bottled juice but fresh lemons really make a difference.
  - Lemon zest adds depth and aroma to the filling. Don’t skip it!
- Sugar: Balances the tart lemon flavor for the best sweet tart taste that lemon meringue pie is known for.
- Egg Yolks: Give the custardy lemon filling its silky texture.
- Cornstarch: Helps thicken the filling so it sets properly and slices nicely.
- Butter: Adds rich flavor and a glossy finish.
Meringue:
- Egg Whites: Key to create those lofty meringue peaks.
- Cream of Tartar: Stabilizes the whipped egg whites and helps the meringue maintain its structure.
- Cornstarch: Just a touch helps reduce moisture and keeps the topping looking beautiful longer.

process to make easy lemon meringue pie recipe filling

process to make easy lemon meringue pie recipe

How To Make Lemon Meringue Pie

Cook the lemon filling ingredients until thickened, then stir in the butter.
Gradually temper the egg yolks with the hot filling, then whisk them back into the mixture.
Beat the egg whites to soft peaks. Slowly add the sugar mixture and continue beating until stiff, glossy peaks form.
Pour the warm filling into the prepared pie crust and immediately spread the meringue over the top.
Bake (as directed below).

What DO YOU MEAN BY TEMPERING?

Tempering involves gradually whisking hot liquid into a cool liquid. This prevents any curdling and helps create a smooth and creamy texture.

baked easy lemon meringue pie recipe with two lemons on the side

Lemon Meringue Magic

Temper, Temper! This is an important step to prevent cooking the egg yolks and helps create a silky-smooth filling.
Use Spotless Equipment: Even a tiny bit of grease can prevent egg whites from whipping properly. Make sure your bowl, beaters, and utensils are squeaky clean and completely dry.
Whip It Right: Soft peaks should form before adding the sugar. Once all the sugar is incorporated, continue whipping until the meringue forms stiff, glossy peaks that hold their shape.
Keep It Hot: One of the best tricks to prevent separation is to add meringue to hot lemon filling. The warmth helps the meringue bond to the filling and reduces the chance of a watery layer developing between them.
Seal the Edges: Make sure the meringue touches the crust all the way around to stop the meringue from shrinking as the pie cools.

a slice of easy lemon meringue pie recipe with a fork full of the pie in front of the slice

How to Store Lemon Meringue Pie

Once the pie has cooled completely, place it in the refrigerator and loosely cover with plastic wrap or foil.
Add toothpicks to the edges of the pie before covering to help ensure the meringue does not get squashed.
Lemon meringue pie is at its absolute best the day it’s made, but it will keep for up to 2 or 3 days in the refrigerator.
Meringue naturally softens over time, so if you’re serving guests, I recommend baking it the same day or the day before for the best texture and appearance.
One thing I don’t recommend is freezing. While the lemon filling freezes farily well, the meringue tends to become watery when thawed.

More Pie Recipes To Try!

I hope you enjoy making this lemon meringue pie recipe as much as I do. Leave a comment and rating below.

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