Lemon Meringue Pie Delight (Printable)
A zesty lemon filling on a crunchy graham cracker crust finished with a golden, fluffy meringue topping.
# What You'll 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, lightly beaten
09 - 1/2 cup freshly squeezed lemon juice
10 - 2 teaspoons finely grated lemon zest
11 - 2 tablespoons unsalted butter
→ Meringue
12 - 4 large egg whites, room temperature
13 - 1/4 teaspoon cream of tartar
14 - 1/2 cup granulated sugar
15 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until evenly moistened.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
04 - Bake for 8 minutes. Remove from oven and let cool while preparing the filling.
05 - Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in water.
06 - Cook over medium heat, stirring constantly, until the mixture thickens and reaches a gentle boil, approximately 5-7 minutes.
07 - Remove from heat. Slowly whisk about 1/2 cup of the hot mixture into the beaten egg yolks, then whisk the warmed yolks back into the saucepan.
08 - Return to medium heat and cook, whisking constantly, for 2 additional minutes. Remove from heat and stir in lemon juice, zest, and butter until smooth.
09 - Pour the hot filling into the cooled crust. Set aside.
10 - Beat egg whites and cream of tartar at high speed until soft peaks form.
11 - Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla extract.
12 - Spread meringue over the hot filling, ensuring it seals completely to the edge of the crust to prevent shrinking.
13 - Bake for 15-18 minutes, until the meringue is golden brown.
14 - Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.
# Expert Hacks:
01 -
- The combination of textures is absolutely dreamy from the crunchy crust through silky curd to the pillowy meringue topping
- It strikes that perfect balance between tart and sweet that makes everyone reach for seconds
02 -
- Always spread the meringue over hot filling rather than cooled because the heat helps cook the bottom of the meringue creating a seal that prevents weeping
- Do not open the oven door during the first 10 minutes of baking the meringue or it may collapse
03 -
- Separate your eggs while they are cold but bring the whites to room temperature before beating them for the meringue
- If you detect even a single speck of yolk in your egg whites use that batch for scrambled eggs and start over with new whites