Lemon Meringue Graham Crust (Print View)
Tangy lemon filling with crisp graham crust and toasted meringue topping, delivering a perfect balance of sweet and tart.
# Ingredient List:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Lemon Filling
04 - 1 cup granulated sugar
05 - 1/4 cup cornstarch
06 - 1/4 teaspoon salt
07 - 1 1/2 cups water
08 - 4 large egg yolks
09 - 2/3 cup fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - 2 tablespoons unsalted butter
→ Meringue
12 - 4 large egg whites
13 - 1/2 cup granulated sugar
14 - 1/4 teaspoon cream of tartar
15 - 1/2 teaspoon vanilla extract
# How to Make:
01 - Preheat the oven to 350°F (175°C).
02 - Combine graham cracker crumbs and sugar in a medium bowl. Stir in melted butter until mixture is evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 to 10 minutes until lightly golden. Allow to cool slightly.
03 - Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually add water, stirring until smooth. Cook over medium heat, whisking constantly until the mixture thickens and boils, about 5 minutes.
04 - In a separate bowl, whisk egg yolks. Slowly whisk in 1/2 cup of the hot lemon mixture to temper the yolks. Return the yolk mixture to the saucepan, whisking constantly. Bring to a boil and cook for 1 minute, then remove from heat.
05 - Stir in fresh lemon juice, lemon zest, and unsalted butter until smooth and glossy. Pour the filling into the prepared crust and level the surface.
06 - Beat egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff, glossy peaks form. Fold in vanilla extract.
07 - Spread the meringue over the hot lemon filling, ensuring it seals to the crust edges to prevent shrinking. Create decorative swirls using the back of a spoon.
08 - Bake the pie at 350°F (175°C) for 15 to 18 minutes, or until the meringue is golden brown.
09 - Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to set before serving.
# Expert Advice:
01 -
- The graham cracker crust holds up beautifully instead of getting soggy, which genuinely changes everything.
- Fresh lemon juice and zest make this taste nothing like the pale yellow grocery store version you might remember.
- The meringue actually stays pillowy and doesn't collapse into weeping sadness if you seal the edges properly.
- It looks stunning on the table and tastes even better than it looks.
02 -
- Even one speck of egg yolk in the whites will prevent them from whipping up—separate them carefully and use a clean bowl.
- The meringue must touch the crust all the way around or the filling will shrink away and weep liquid—this is the difference between success and disappointment.
- Cooling the pie completely before refrigerating and then refrigerating for at least 2 hours is what lets you slice it cleanly instead of having everything fall apart on the server.
03 -
- A chilled pie is easier to slice cleanly than one that's still warm, so don't skip the 2-hour refrigeration step even if you're hungry.
- If you want extra lemon flavor, add 1/2 teaspoon of vanilla extract to the filling—it brightens the lemon instead of masking it.