Real Lemon Pie (Print version)
Creamy tangy lemon filling in a buttery graham cracker crust, crowned with golden meringue.
# What you'll need:
→ Graham Cracker Crust
01 - 1 1/4 cups graham cracker crumbs (160 g)
02 - 1/4 cup granulated sugar (50 g)
03 - 1/3 cup unsalted butter, melted (75 g)
→ Lemon Filling
04 - 1 cup granulated sugar (200 g)
05 - 2 tablespoons cornstarch (16 g)
06 - 1/4 teaspoon salt
07 - 1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
08 - 1/2 cup freshly squeezed lemon juice (120 ml, about 2–3 lemons)
09 - 4 large egg yolks
10 - 1 1/4 cups water (300 ml)
11 - 3 tablespoons unsalted butter (42 g)
→ Meringue Topping (Optional)
12 - 4 large egg whites
13 - 1/4 teaspoon cream of tartar
14 - 1/2 cup granulated sugar (100 g)
# Method:
01 - Preheat oven to 350°F. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
02 - Bake the crust for 8 minutes until lightly set. Remove from the oven and set aside to cool while preparing the filling.
03 - In a medium saucepan, whisk together sugar, cornstarch, salt, and lemon zest until combined. Gradually whisk in the lemon juice, egg yolks, and water, stirring until completely smooth with no lumps.
04 - Place the saucepan over medium heat and whisk constantly for 6 to 8 minutes, until the mixture thickens significantly and comes to a gentle boil. Remove from heat and whisk in the butter until fully melted and incorporated.
05 - Pour the hot lemon filling directly into the prepared graham cracker crust, spreading it into an even layer.
06 - In a clean, grease-free bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks hold their shape.
07 - Spread the meringue evenly over the hot filling, making sure to seal the edges against the crust to prevent shrinking. Bake for 12 to 15 minutes until the meringue peaks are golden brown.
08 - Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing to allow the filling to set properly.
# Expert advice:
01 -
- The filling sets into this impossibly silky layer that wobbles slightly when you cut it, and people always gasp a little.
- You can skip the meringue entirely and just pile on whipped cream, and it still feels like you made something extraordinary.
02 -
- Whisk the filling constantly once it hits the heat, because even a few seconds of stillness can scorch the bottom and leave you with bitter flecks.
- Resist the urge to cut into the pie before it has fully chilled, because warm lemon filling will run everywhere and break your heart.
03 -
- Zest your lemons directly into the sugar mixture so the oils absorb immediately rather than drying out on a cutting board.
- Seal the meringue all the way to the crust edges to prevent it from shrinking or pulling away as it cools.