Lemon Meringue Pie Crust (Print)
Buttery graham cracker crust meets tangy lemon filling topped with billowy golden meringue.
# What You Need:
→ 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 - 4 large egg yolks, lightly beaten
10 - 1/2 cup freshly squeezed lemon juice (about 3 lemons)
11 - 2 teaspoons finely grated lemon zest
12 - 3 tablespoons unsalted butter
→ Meringue
13 - 4 large egg whites, room temperature
14 - 1/4 teaspoon cream of tartar
15 - 1/2 cup granulated sugar
16 - 1/2 teaspoon vanilla extract
# How To Make It:
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 firmly into bottom and up sides of a 9-inch pie dish.
03 - Bake crust for 8 to 10 minutes until lightly golden. Remove from oven and cool slightly.
04 - In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while whisking. Cook over medium heat, whisking constantly, until thickened and bubbling, about 3 to 5 minutes.
05 - Slowly whisk a small amount of the hot lemon mixture into the beaten egg yolks to temper. Return yolk mixture to the saucepan.
06 - Continue cooking and stirring for 2 more minutes until thickened. Remove from heat and stir in lemon juice, zest, and butter until smooth.
07 - Pour the lemon filling into the prepared crust.
08 - Beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Beat in vanilla extract.
09 - Spread meringue evenly over the warm lemon filling, sealing the edges to the crust. Create decorative peaks with a spatula.
10 - Bake for 15 to 18 minutes until meringue is golden brown.
11 - Allow pie to cool at room temperature for 1 hour, then refrigerate for at least 1 hour before serving.
# Expert Advice:
01 -
- The contrast between tart lemon and sweet meringue hits that perfect balance that makes you reach for a second slice even when you're full.
- Graham cracker crust is more forgiving than pastry and tastes like summer even in the middle of winter.
- It looks impressive enough for guests but honest enough that no one expects perfection.
02 -
- If the meringue doesn't touch the crust all the way around, it will shrink as it cools and pull away, leaving a gap that looks sloppy and lets the filling weep.
- Tempering the yolks slowly is non-negotiable because if you dump them into the hot mixture too fast, you'll have sweet lemon scrambled eggs instead of custard.
- Room temperature egg whites are critical for volume, and even a speck of yolk will keep them from whipping properly, so separate them carefully.
03 -
- Make the filling while the crust is still warm so the meringue seals better and you don't get that layer of condensation between the filling and topping.
- For bakery-level presentation, use a kitchen torch to touch up any pale spots on the meringue after it comes out of the oven.
- If you have leftover egg yolks, save them for custard or lemon curd, and if you have extra whites, freeze them for the next time you need meringue or macarons.