Lemon Meringue Pie Graham Cracker Crust (Print View)
Zesty lemon filling meets crunchy graham cracker crust and fluffy meringue in this timeless dessert.
# 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, lightly beaten
09 - 1/2 cup freshly squeezed lemon juice
10 - 2 teaspoons finely grated lemon zest
11 - 2 tablespoons unsalted butter
→ Meringue
12 - 4 large egg whites, room temperature
13 - 1/4 teaspoon cream of tartar
14 - 1/2 cup granulated sugar
15 - 1/2 teaspoon vanilla extract
# How to Make:
01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until evenly moistened.
03 - Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
04 - Bake for 8 minutes. Remove from oven and set aside to cool while preparing the filling.
05 - Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in water until smooth.
06 - Cook over medium heat, stirring constantly, until mixture thickens and reaches a gentle boil, approximately 5 to 7 minutes.
07 - Remove from heat. Slowly whisk about 1/2 cup of the hot mixture into the beaten egg yolks, then whisk the warmed egg mixture back into the saucepan.
08 - Return to medium heat and cook, whisking constantly, for 2 additional minutes. Remove from heat and stir in lemon juice, lemon zest, and butter until fully incorporated and smooth.
09 - Pour the hot lemon filling into the cooled crust. Set aside.
10 - Beat egg whites and cream of tartar at high speed until soft peaks form.
11 - Gradually add sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. Beat in vanilla extract.
12 - Spread meringue over the hot filling, ensuring it makes complete contact with the crust edges to prevent shrinking during baking.
13 - Bake for 15 to 18 minutes, or until the meringue is golden brown.
14 - Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.
# Expert Advice:
01 -
- The contrast between the crisp graham cracker crust, silky lemon curd, and cloud-like meringue creates an unforgettable texture experience in every single bite
- This pie strikes that perfect sweet-tart balance that makes people close their eyes and smile after the first forkful
02 -
- Spreading the meringue over hot filling is non-negotiable, it helps seal the layers and prevents that dreaded watery weeping between the layers
- Room temperature egg whites will whip up faster and hold their shape better than cold ones straight from the fridge
03 -
- Use fresh lemons and zest them before juicing, the oils in the zest contain so much of that bright lemon flavor we all love
- Room temperature ingredients are your best friend for both the filling and the meringue, they incorporate so much better