Lemon meringue pie crust

My neighbor brought one to a block party years ago, and I watched people go back for thirds. The crust was buttery and sweet, the filling sharp enough to make you blink, and the meringue so tall it barely fit under the foil tent. I asked for the recipe that night and have been making it ever since.

I made this for my daughters birthday one spring, and she requested it again the next year instead of cake. Now its her official birthday dessert, and I always toast the meringue tips a little darker than the recipe suggests because she likes the caramel flavor it adds.

Ingredients

• Graham cracker crumbs: Use store-bought or crush your own; I pulse whole crackers in a food processor until fine and sandy.
• Granulated sugar (for crust): Sweetens the base without overpowering the filling, and helps the crumbs bind when baked.
• Unsalted butter (melted): Holds the crust together and adds richness; salted butter works too, just skip the pinch of salt.
• Granulated sugar (for filling): Balances the tartness of fresh lemon juice and thickens the custard beautifully.
• Cornstarch: The secret to a sliceable filling that doesnt weep or run when you cut into it.
• Water: Forms the base of the custard; some recipes use milk, but water keeps the lemon flavor pure and bright.
• Egg yolks: Thicken the filling and give it that silky, custard texture; save the whites for the meringue.
• Freshly squeezed lemon juice: Bottled juice doesnt compare; fresh lemons bring the zing this pie is known for.
• Lemon zest: Adds aromatic oils and deeper citrus flavor without extra liquid.
• Unsalted butter (for filling): Stirred in at the end for gloss and a richer mouthfeel.
• Egg whites: Whip into stiff peaks to form the signature meringue topping.
• Cream of tartar: Stabilizes the egg whites so they hold their shape and dont deflate in the oven.
• Granulated sugar (for meringue): Sweetens and strengthens the foam; add it slowly for the glossiest peaks.
• Vanilla extract: A subtle background note that rounds out the sweetness.

Instructions

Preheat and prep:

Set your oven to 350°F and let it warm while you get the crust ready. This gives everything time to come together without rushing.

Make the crust:

Stir the crumbs, sugar, melted butter, and salt until it looks like wet sand, then press it firmly into your pie dish, going up the sides. Bake for 8 to 10 minutes until it smells toasty and turns light gold.

Start the lemon filling:

Whisk sugar, cornstarch, and salt in a saucepan, then slowly add water, whisking until smooth. Cook over medium heat, stirring constantly, until it bubbles and thickens like pudding.

Temper the yolks:

Whisk the yolks in a small bowl, then drizzle in a few spoonfuls of the hot mixture, whisking fast to warm them gently. Pour the yolk mixture back into the pan and cook for 2 more minutes, stirring nonstop.

Finish the filling:

Pull the pan off the heat and stir in lemon juice, zest, and butter until everything melts together and turns glossy. Pour it into the warm crust right away.

Whip the meringue:

Beat the egg whites and cream of tartar until soft peaks form, then add sugar a spoonful at a time, beating until the peaks are stiff and shiny. Fold in the vanilla at the end.

Top and seal:

Spoon the meringue over the warm filling, spreading it all the way to the crust edge so it seals completely. Use the back of a spoon to make little peaks and swirls.

Bake the meringue:

Slide the pie back into the oven for 15 to 18 minutes, watching for golden tips. The meringue should look toasted and smell faintly sweet.

Cool and chill:

Let the pie sit on the counter for an hour, then cover and refrigerate for at least another hour before slicing. This firms up the filling so it cuts cleanly.

Pin It

One summer I brought this to a potluck and someone asked if Id used Meyers lemons. I hadnt, but I tried them the next time and the filling turned almost floral, less sharp and more perfumed. Now I keep both kinds on hand and choose depending on the mood Im after.

How to Get the Best Meringue

Beat the egg whites in a completely clean, dry bowl with no trace of grease or yolk, or they wont foam properly. Add the sugar slowly once soft peaks form, and keep beating until the mixture is thick and glossy, holding stiff peaks when you lift the beaters. If the meringue weeps after baking, it usually means the sugar didnt dissolve fully or the pie cooled too fast.

Storing and Serving

This pie is best eaten within two days, kept loosely covered in the fridge so the meringue doesnt get soggy. Slice it with a sharp knife dipped in hot water and wiped dry between cuts for clean edges. If you have leftovers, the filling and crust hold up better than the meringue, which can start to bead or deflate after a day.

Simple Swaps and Tweaks

If you want more lemon punch, add an extra teaspoon of zest or a splash more juice, but dont go overboard or the filling wont set. You can swap the graham crackers for vanilla wafer crumbs or even crushed ginger snaps for a spicier base. Some people torch the meringue instead of baking it for more control over the browning, and it works beautifully if you have a kitchen torch.

• Try lime juice and zest in place of lemon for a Key lime pie variation.
• Add a handful of toasted coconut to the crust for extra flavor and crunch.
• For a smaller crowd, halve the recipe and bake it in a 7-inch pie dish or tart pan.

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This pie has become my go-to when I want something that feels celebratory without being complicated. Every time I pull it from the oven and see those golden peaks, it still makes me smile.

Recipe FAQs

→ How do I prevent the meringue from shrinking?

Ensure the meringue touches the crust all around to create a seal. This helps minimize shrinkage during baking.

→ Can I make the crust ahead of time?

Yes, the graham cracker crust can be baked and cooled ahead. Store it covered until ready to fill.

→ What is the best way to achieve a glossy meringue?

Beat egg whites with cream of tartar until soft peaks form, then gradually add sugar until stiff, shiny peaks develop.

→ How to get a stronger lemon flavor?

Add an extra teaspoon of finely grated lemon zest to intensify the citrus notes in the filling.

→ What is the ideal chilling time before serving?

Cool at room temperature for 1 hour, then refrigerate for at least 1 hour to allow proper setting and flavor development.