Lemon meringue pie crust (Print View)

A zesty lemon filling atop a buttery graham cracker crust finished with light, golden meringue.

# Ingredient List:

→ Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - Pinch of salt

→ Lemon Filling

05 - 1 cup granulated sugar
06 - 1/4 cup cornstarch
07 - 1/4 teaspoon salt
08 - 1 1/2 cups water
09 - 4 large egg yolks, lightly beaten
10 - 1/2 cup freshly squeezed lemon juice
11 - 2 teaspoons finely grated lemon zest
12 - 3 tablespoons unsalted butter

→ Meringue

13 - 4 large egg whites, room temperature
14 - 1/4 teaspoon cream of tartar
15 - 1/2 cup granulated sugar
16 - 1/2 teaspoon vanilla extract

# How to Make:

01 - Set oven temperature to 350°F.
02 - Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl until texture resembles wet sand; firmly press into bottom and sides of a 9-inch pie dish.
03 - Bake crust for 8 to 10 minutes until lightly golden, then remove and cool slightly.
04 - Whisk sugar, cornstarch, and salt in a saucepan; gradually add water while whisking. Cook over medium heat, whisking constantly, until it thickens and bubbles, about 3 to 5 minutes.
05 - Whisk egg yolks separately. Slowly add a small amount of hot mixture to yolks to temper, then return yolk mixture to saucepan.
06 - Continue cooking and stirring for 2 minutes until mixture thickens. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth.
07 - Pour lemon filling into the prepared crust evenly.
08 - In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks develop. Incorporate vanilla extract.
09 - Spread meringue over warm filling, ensuring it touches the crust edge to seal; use a spatula to create decorative peaks.
10 - Bake for 15 to 18 minutes until meringue is golden brown.
11 - Cool at room temperature for 1 hour, then refrigerate for at least 1 hour before slicing and serving.

# Expert Advice:

01 -
  • The graham cracker crust is sweeter and easier than traditional pastry, and it holds up beautifully against the bright lemon filling.
  • That first bite balances three textures at once: crisp, creamy, and cloud-like.
  • It looks fancy enough for company but uses ingredients you probably already have.
02 -
  • Spread the meringue all the way to the crust edge or it will shrink and weep as it cools.
  • Use room temperature egg whites; they whip higher and hold air better than cold ones.
  • Dont skip tempering the yolks or theyll scramble when you add them to the hot mixture.
03 -
  • Zest the lemons before juicing them; its much easier when theyre whole.
  • If the meringue starts browning too fast, tent the pie loosely with foil and finish baking.
  • Let the filling cool for just a minute before adding the meringue so it stays warm enough to help the meringue adhere but not so hot that it deflates the foam.

Go Back