I used an easy filling made with sweetened condensed milk, egg yolks and lemon juice because the process of lemon meringue can be quite long. The meringue should be marshmallowy with a thin, crisp outer shell adding some chewiness to the pie. The filling should be creamy, bright and filled with lemon flavor. But the filling and meringue have to be spot on. For me, the crust isn’t as important and I am happy with either a cookie or pastry crust. However, few things are as disappointing as a badly made lemon meringue pie. Lemon meringue pie has been one of my all-time favorite desserts for as long as I can remember. Creamy lemon filling topped with Swiss meringue in a cookie crust. Lemon meringue pie is a luscious showstopping dessert.
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