Lemon Meringue Pie Graham Crust (Print version)

Tangy lemon filling on a crunchy graham crust topped with golden, fluffy meringue.

# What you'll need:

→ Graham Cracker Crust

01 - 1 ½ cups graham cracker crumbs
02 - ⅓ cup granulated sugar
03 - 6 tbsp unsalted butter, melted
04 - Pinch of salt

→ Lemon Filling

05 - 1 cup granulated sugar
06 - ⅓ cup cornstarch
07 - ¼ tsp salt
08 - 1 ½ cups water
09 - 4 large egg yolks
10 - ½ cup freshly squeezed lemon juice
11 - 2 tsp finely grated lemon zest
12 - 2 tbsp unsalted butter

→ Meringue

13 - 4 large egg whites, room temperature
14 - ½ cup granulated sugar
15 - ¼ tsp cream of tartar
16 - ½ tsp vanilla extract

# Method:

01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl until mixture resembles wet sand. Press evenly into bottom and up sides of a 9-inch pie dish. Bake for 10 minutes. Cool on wire rack.
03 - Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil, about 5 minutes.
04 - Lightly beat egg yolks in a small bowl. Slowly whisk in ½ cup of the hot mixture to temper. Return egg yolk mixture to saucepan. Cook, stirring constantly, for 2 minutes.
05 - Remove from heat. Stir in lemon juice, lemon zest, and butter until smooth. Pour filling into cooled crust.
06 - Beat egg whites and cream of tartar in a clean bowl with electric mixer until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla.
07 - Spread meringue over hot lemon filling, ensuring it touches crust to seal. Create decorative swirls on top.
08 - Bake pie for 12 to 15 minutes until meringue is golden brown. Cool completely, then refrigerate for at least 2 hours before serving.

# Expert advice:

01 -
  • The contrast between the tart lemon curd and sweet cloud like meringue creates pure magic in every bite
  • This recipe strikes that perfect balance where nothing overpowers anything else
  • People will think you spent hours, but the steps are straightforward and forgiving
02 -
  • Spreading meringue over hot filling is the secret to preventing weeping
  • Room temperature egg whites whip up much better than cold ones
  • Any trace of yolk in your whites will keep them from reaching proper peaks
03 -
  • Zest your lemons before juicing them, it is much easier that way
  • Use a glass or ceramic pie dish for more even heating
  • If your meringue starts to brown too quickly, tent it loosely with foil

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