Fun and fruity! Rainbow Lemon Meringue pie has the fresh sweet citrus flavor of classic lemon meringue with a colorful rainbow surprise hiding inside.
I don’t know why, but for years now I have made a rainbow dessert around Easter time. Usually I make rainbow jello, but I haven’t been making that as much since I accidentally caused a steam explosion in my microwave boiling water. Yes, that’s a true story. Once I blew up my microwave by way of steam explosion while making jello. I put the accidental in accidental happy baker. I screw up and then I laugh about it. It’s just how I am.
I love this rainbow lemon meringue pie because it’s easy to make. Lemon meringue pies are one of those things that look deceptively hard and time consuming, but are actually one of the quickest and easiest pies to make. Bonus: Baking with lemons makes your kitchen smell amazing!
What do I need to make rainbow lemon meringue pie?
- One prebaked pie crust
- Cream of tartar
- Hot Water
- Food coloring
You might be wondering what the difference is between a rainbow lemon meringue pie and a regular lemon meringue pie? Literally nothing is different except the color. I just love rainbows and thought this would make a fun pie! If you’re not down with food coloring, feel free to simply omit for a wonderful classic lemon meringue pie.
What food coloring to use?
I use this food coloring from Walmart because I live in the boonies where there aren’t a lot of shopping options. You can use any brand, but I suggest using these colors; pink, orange, and green. Remember blue or purple mixed with the yellow lemon filling will make a gross greenish color and should be avoided.
This recipe was inspired by this post by mother and daughter food blogger team, Pat and Dahn, at Savor The Best. It was originally posted on AHB in April of 2015, but has been updated with new photos and recommendations.
- 4 extra large eggs
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/3 cups sugar
- 6 tablespoons + 2 teaspoons cornstarch
- pinch of salt
- 1 tablespoon lemon zest
- 1/2 cup cold water
- 1/2 cup fresh squeezed lemon juice
- 1 tablespoon butter
- 11/2 cups boiling water
- 1 prebaked 9 inch pie crust
- Preheat the oven to 375 degrees.
- Separate the eggs, placing the whites into a medium sized mixing bowl, and the yolks aside to be used later.
- Using an electric mixer, beat together the egg whites and cream of tartar until the egg whites start to become foamy. Start to add in the sugar, adding only one tablespoon at a time and beat until the mixture becomes thick, white, and glossy. Add in the vanilla and beat until stiff peaks form when you pull out the beater. Set this aside while you make the filling.
- In a medium sized sauce pan, combine the sugar, cornstarch, and pinch of salt. Add the lemon zest, lemon juice, cold water and egg yolks and whisk thoroughly. Slowly pour in the boiling water and butter. Stirring constantly, cook over medium-high heat until the mixture comes to a boil. Let boil one minute.
- Divide the filling equally into 4 bowls. Each part will be about 3/4 cups. Add one to two drops of food coloring to 3 of the bowls, stirring well to disperse the color. Leave the 4th bowl as it is. Layer the colored lemon filling in the prepared pie crust.
- Spread the meringue over the hot filling, taking care to spread the meringue completely to the edges of the pie.
- Place the pie in the oven and bake at 375 degrees for 10-12 minutes or until the meringue is set and the tops of the peaks are lightly browned.
- Cool completely on a wire rack and serve.