Lemon Meringue Pie
A classic dessert featuring zesty lemon filling topped with fluffy meringue, perfect for any occasion.
Ingredients
For the Crust
- 14 sheets Graham crackers
- 3 ounces unsalted butter, melted
- 1/4 cup granulated sugar
For the Lemon Filling
- 1 1/4 cups granulated sugar
- 1 tablespoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 cup corn starch
- 2 ounces unsalted butter
- 3/4 cup lemon juice
- 1 1/4 cup water
- 5 large egg yolks Save the egg whites for the meringue
For the Meringue
- 5 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon cream of tartar
- a pinch kosher salt
- 1/2 teaspoon vanilla extract
Instructions
Make the Pie Crust
- Preheat your oven to 350°F (175°C).
- Crush the graham crackers into fine crumbs.
- Mix the crumbs with melted butter and 1/4 cup of sugar in a bowl.
- Press this mixture into the bottom and sides of a pie dish.
- Bake for 8 minutes, then allow it to cool.
Make the Lemon Filling
- In a saucepan, combine 1 cup of water, 1 cup of sugar, corn starch, and salt.
- Cook over medium heat while stirring until it thickens.
- Add lemon juice, lemon zest, and 2 ounces of butter. Stir until smooth.
- Slowly add the beaten egg yolks to the mixture, stirring constantly to avoid cooking the yolks.
- Cook for another 2-3 minutes, then pour the filling into the cooled pie crust.
Make the Meringue
- In a clean bowl, beat the egg whites with cream of tartar and a pinch of salt until soft peaks form.
- Gradually add the ½ cup of sugar while beating, until stiff peaks form.
- Stir in the vanilla extract.
Assemble the Pie
- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.
- Use a spatula to create peaks in the meringue for a nice look.
- Bake at 350°F (175°C) for 10-12 minutes or until the meringue is lightly browned.
Notes
Slice the pie into wedges and serve chilled or at room temperature. Garnish with a thin slice of lemon or a dollop of whipped cream. Store leftovers in the refrigerator.