Lemon Meringue Pie Crust (Printable)
Tangy lemon filling on a graham cracker crust with toasted meringue topping and silky texture.
# 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
09 - 2/3 cup fresh lemon juice
10 - 1 tablespoon lemon zest, finely grated
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 firmly onto bottom and 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, whisking until smooth. Cook over medium heat, whisking constantly, until mixture thickens and reaches a boil, about 5 minutes.
04 - In a separate bowl, whisk egg yolks. Slowly whisk in half a cup of the hot mixture to temper yolks. Return yolk mixture to saucepan, whisk constantly, and boil for 1 minute. Remove from heat.
05 - Stir in lemon juice, lemon zest, and butter until the filling is smooth and glossy. Pour filling into crust and smooth the surface evenly.
06 - Using a clean bowl, beat egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff and glossy peaks develop. Fold in vanilla extract.
07 - Spread meringue evenly over the hot lemon filling, sealing edges to the crust to prevent shrinking. Use the back of a spoon to create decorative swirls.
08 - Bake at 350°F (175°C) for 15 to 18 minutes until meringue is golden brown.
09 - Allow pie to cool to room temperature, then refrigerate for a minimum of 2 hours before serving to ensure clean slices.
# Expert Hacks:
01 -
- The crust stays crisp even after a day in the fridge, no soggy bottom to worry about.
- The filling sets firm enough to slice cleanly but still melts on your tongue.
- The meringue doesn't weep if you spread it while everything's still hot.
- It looks fancy but uses pantry staples you probably already have.
02 -
- Spread the meringue onto the filling while it's still hot or the two layers won't bond and you'll end up with a slidey mess when you slice.
- Don't skip tempering the yolks or you'll have scrambled eggs floating in your filling instead of smooth custard.
- Use fresh lemon juice, bottled juice tastes flat and won't give you that bright zing that makes this pie worth the effort.
03 -
- Add the sugar to the meringue slowly, if you dump it in all at once it won't dissolve and you'll end up with a grainy texture.
- Zest the lemons before you juice them, it's nearly impossible to zest a juiced lemon and you'll waste the oils.
- Press the crust firmly into the pan or it will crumble when you slice the pie, use the bottom of a flat measuring cup to pack it tight.