Lemon Meringue Pie Crust (Print)
Tangy lemon filling sits atop a crisp graham crust, crowned with fluffy toasted meringue.
# What You Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Lemon Filling
04 - 1 cup granulated sugar
05 - 1/4 cup cornstarch
06 - 1/4 teaspoon salt
07 - 1 1/2 cups water
08 - 4 large egg yolks
09 - 2/3 cup fresh lemon juice (from approx. 3-4 lemons)
10 - 1 tablespoon finely grated lemon zest
11 - 2 tablespoons unsalted butter
→ Meringue
12 - 4 large egg whites
13 - 1/2 cup granulated sugar
14 - 1/4 teaspoon cream of tartar
15 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Set oven temperature to 350°F (175°C).
02 - Combine graham cracker crumbs and sugar in a medium bowl; stir in melted butter until mixture is evenly moistened. Press mixture firmly into bottom and up sides of a 9-inch pie dish. Bake for 8 to 10 minutes until lightly golden. Allow to cool slightly.
03 - In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and reaches a boil, about 5 minutes.
04 - Whisk egg yolks in a separate bowl. Slowly add 1/2 cup hot lemon mixture to yolks while whisking to temper. Return yolk mixture to saucepan, continue whisking and boil for 1 additional minute. Remove from heat.
05 - Stir in fresh lemon juice, grated lemon zest, and unsalted butter until filling is smooth and glossy. Pour filling into prepared crust and smooth surface.
06 - Beat egg whites and cream of tartar in a clean bowl using an electric mixer at medium-high speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks develop. Mix in vanilla extract.
07 - Spread meringue evenly over hot lemon filling, ensuring meringue seals to crust edges to prevent shrinking. Use the back of a spoon to create decorative swirls.
08 - Bake assembled pie at 350°F (175°C) for 15 to 18 minutes, or until meringue is golden brown.
09 - Allow pie to cool to room temperature, then refrigerate for at least 2 hours before serving to achieve clean slices.
# Expert Advice:
01 -
- The graham cracker crust is buttery and slightly salty, a perfect foil for the bright lemon filling.
- That meringue topping, when done right, is crisp on the outside and pillowy within, honestly addictive.
- You get to use every ounce of a lemon, juice and zest, so nothing feels wasteful.
- It looks showstopping but doesn't require fancy skills, just patience and a steady hand.
02 -
- Separate your eggs when they're cold, but use them at room temperature—cold egg whites won't whip properly, they'll just sit there looking sullen.
- If meringue doesn't fully cover the filling and touch the crust, it will weep and shrink as it cools, that watery layer that feels like failure is almost always preventable with full coverage.
- Make the pie the day you're eating it if you can, the filling stays silky and the meringue stays crisp for about 24 hours maximum, after that the crust begins to soften and the magic fades.
03 -
- If you add 1/2 teaspoon vanilla to the lemon filling itself, it rounds out the brightness in ways that feel sophisticated without being obvious.
- A cold pie cuts into clean slices instead of mushy wedges, and it genuinely tastes better when properly chilled, the flavors settle and become more pronounced.