MyEasy Lemon Meringue Pie recipehas a tart, lemony custard inside with the fluffiest meringue topping. It’s a perfect spring and summer time dessert!

slice of lemon meringue pie on white plate with fork next to lemons and blue checkered towel

Lemon meringue pieis justone of those dessertsthat’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 andsummer 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 thisEasy Homemade Lemonade!

Ingredients:

collage image of lemon meringue pie slices with lemons and blue checkered towel

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

collage image of how to make lemon meringue pie

Frequently Asked Questions:

How do you thicken runny lemon meringue filling?

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.

How do you fix runny meringue?

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.

Can you over beat meringue?

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.

How long does lemon meringue pie last?

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.