Lemon meringue pie crust (Printable version)
Tangy lemon filling on a graham cracker crust topped with fluffy golden meringue for a refreshing treat.
# 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 - 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
10 - 2 teaspoons finely grated lemon zest
11 - 4 large egg yolks
12 - 2 tablespoons unsalted butter
→ Meringue
13 - 4 large egg whites, room temperature
14 - 1/2 cup granulated sugar
15 - 1/4 teaspoon cream of tartar
16 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F.
02 - In a bowl, combine graham cracker crumbs, sugar, melted butter, and salt until well mixed.
03 - Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish and bake for 8 to 10 minutes until set and lightly golden. Remove and allow to cool.
04 - Whisk together sugar, cornstarch, and salt in a saucepan. Gradually incorporate water, lemon juice, and zest while whisking continuously.
05 - Place over medium heat and stir constantly until thickened and boiling. Continue cooking for 1 more minute.
06 - In a small bowl, whisk egg yolks. Gradually add about 1/2 cup of the hot lemon mixture to the yolks to temper, then return all to the saucepan.
07 - Cook, stirring for 2 additional minutes. Remove from heat and stir in butter until fully melted. Pour the filling into the cooled crust.
08 - Using an electric mixer, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time, beating until stiff, glossy peaks develop. Stir in vanilla extract.
09 - Spread meringue evenly over hot lemon filling, ensuring it seals to the crust edges to prevent shrinking.
10 - Bake at 350°F for 15 to 18 minutes until meringue is golden brown.
11 - Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.
# Expert Suggestions:
01 -
- The graham cracker crust is buttery and forgiving, giving you a solid foundation without requiring pastry skills.
- That first spoonful of tangy lemon filling against airy meringue feels like a small celebration every single time.
- It actually gets better after it chills, so you can make it ahead and surprise people later.
02 -
- Make absolutely sure the meringue is spread all the way to the crust edges, pressing it gently into place—this seal prevents the meringue from shrinking away and weeping.
- If you over-whip the egg whites, they'll look grainy instead of glossy and won't spread smoothly; stop beating the moment you see stiff peaks.
- The pie is best served cold, which not only makes it easier to slice cleanly but also intensifies that bright lemon flavor.
03 -
- Invest in a good microplane zester for lemon zest—it transforms the texture and makes the oils release more fully than a box grater.
- If you're nervous about tempering the egg yolks, remind yourself that you're just slowly warming them up, not cooking them; whisking while you pour is your insurance policy.