Lemon Meringue Pie Graham (Printable version)
A tangy lemon filling with a crisp graham crust and toasted meringue topping offers balanced flavors.
# What You'll Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - 1/4 teaspoon salt
→ Lemon Filling
05 - 1 cup granulated sugar
06 - 1/4 cup cornstarch
07 - 1/4 teaspoon salt
08 - 1 1/4 cups water
09 - 4 large egg yolks
10 - 1/2 cup fresh lemon juice (about 3 lemons)
11 - 1 tablespoon lemon zest
12 - 2 tablespoons unsalted butter
→ Meringue
13 - 4 large egg whites
14 - 1/2 cup granulated sugar
15 - 1/4 teaspoon cream of tartar
16 - 1/2 teaspoon vanilla extract
# Directions:
01 - Set oven temperature to 350°F.
02 - Combine graham cracker crumbs, sugar, salt, and melted butter in a bowl. Press mixture evenly into the bottom and sides of a 9-inch pie dish. Bake for 8 to 10 minutes until lightly golden. Allow to cool completely.
03 - In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while whisking. Cook over medium heat, stirring continuously until thickened and boiling. Boil for one minute, stirring.
04 - Lightly beat egg yolks in a separate bowl. Slowly whisk in 1/2 cup of the hot lemon mixture to temper. Return tempered yolks to saucepan, whisking constantly. Cook for 2 minutes, then remove from heat. Stir in lemon juice, lemon zest, and butter until smooth.
05 - Pour lemon filling into the cooled crust and set aside.
06 - Using a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks develop. Beat in vanilla extract.
07 - Spread meringue evenly over the hot lemon filling, sealing the edges to the crust. Create decorative peaks using the back of a spoon.
08 - Bake at 350°F for 15 to 18 minutes until meringue is golden. Cool at room temperature for 1 hour, then refrigerate for at least 1 hour before serving.
# Expert advice:
01 -
- That moment when the meringue puffs up golden in the oven and you realize you actually made something bakery-worthy.
- The bright, tangy lemon filling cuts through the sweetness in a way that makes people keep coming back for just one more slice.
- You'll have a foolproof technique that works every single time once you understand the why behind each step.
02 -
- Seal the meringue to the crust all the way around, or it will shrink away and look sad; hot filling is essential because it helps the meringue cook through.
- Don't skip the cooling step at room temperature—rushing straight to the fridge causes cracks, and the filling needs time to set anyway.
- Make this pie the day you plan to serve it; meringue begins to weep the next day no matter what you do, but it's worth every slice on day one.
03 -
- Bring your egg whites to room temperature before whipping; they'll reach higher peaks and hold more air than cold eggs.
- Seal the meringue all the way to the crust edges while the filling is still hot, so it adheres properly and creates a barrier against the filling.
- A slice kept chilled in the coldest part of your fridge and served cold is actually easier to cut cleanly than a warm slice.