Easy Lemon Meringue Pie

I share a bright and tangy lemon meringue pie made with a pre-baked crust, vibrant lemon curd filling, and a cloud of glossy meringue—it comes together quickly and delivers all the classic appeal with minimal fuss.

Why I’ll Love This Recipe

I love how this recipe delivers a fresh lemon flavor and billowy meringue without spending hours in the kitchen. Using a pre‑baked crust and a streamlined stovetop filling means I can assemble, bake the meringue, and serve it all in about 30 minutes. It’s a fast way to make something elegant and impressive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pre‑baked pie crust

• Fresh lemon juice and lemon zest

• Granulated sugar

• Cornstarch

• Fine salt

• Fresh egg yolks (for filling) and egg whites (for meringue)

• Unsalted butter

• Pure vanilla extract

• Cream of tartar (for stabilizing the meringue)

directions

1. I start with a fully pre‑baked pie crust—blind‑baked until the edges are golden.

2. I whisk sugar, cornstarch, salt, lemon zest and juice with cold water, then bring it to a gentle simmer, stirring constantly until thickened. I temper in beaten egg yolks, return to heat until bubbling, and finish by stirring in butter and vanilla. That becomes the glossy lemon curd filling that goes into the crust.

3. While the filling cooks, I whip egg whites with cream of tartar until foamy, then gradually add sugar and beat until shiny stiff peaks form—creating the meringue topping.

4. I spoon or pipe that meringue over the hot lemon filling, making sure it touches the crust edges to seal.

5. Finally, I bake the assembled pie just long enough—usually 10 to 12 minutes—until the meringue is lightly golden. Then it’s ready to cool before serving.

Servings and timing

This pie serves about 8 slices. I spend approximately 30 minutes total prep and baking time (with about 15 minutes to make filling and meringue, and a brief 10–12 minute bake to set the meringue). Cooling is additional.

Variations

I sometimes customize it a bit:

• For extra depth, I’ll stir a pinch of grated ginger or use Meyer lemons for softer flavor.

• I add decorative peaks to the meringue or torch the top lightly if I want a brûléed finish.

• I’ve used a graham‑cracker crust for a softer bite and slightly sweeter base.

storage/reheating

I store the pie covered in the refrigerator for up to 1 day, as the meringue is best fresh. I don’t freeze it, since thawing can make the topping weep and soften.

FAQs

Can I use bottled lemon juice instead of fresh?

I wouldn’t—I find fresh lemons give the brightest flavor and fresh zest is essential for full depth.

How do I prevent the meringue from weeping?

I whisk egg whites with cream of tartar and sugar until the peaks are firm and glossy. Also, I seal the meringue edges to the crust to avoid shrinking.

What if my filling is too thin?

I simmer the cornstarch-lemon mix long enough until it coats the back of a spoon—about 8–10 minutes—before adding butter. That ensures a thick, sliceable filling.

Can I make the crust from scratch?

Absolutely—I’ve used homemade shortcrust pastry blind‑baked until golden. It takes a bit longer, but it’s worth it for flavor. Otherwise, store‑bought pre‑baked crust works perfectly.

Can I prep ahead?

Yes—I sometimes make the filling a day ahead and refrigerate separately, then whip and bake the meringue just before serving for the best texture. Cooling doesn’t affect flavor.

Conclusion

I find this Easy Lemon Meringue Pie in Just 30 Minutes a perfect balance of speed and sophistication. I get zingy lemon flavor, creamy filling, and golden meringue with minimal stress. Whether I’m ending a weeknight meal or sharing with guests, it’s consistently impressive. Let me know if you try it or put your own twist on it—I’d love to hear how you make it shine!

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