Lemon Meringue Pie Graham (Printable)
Zesty lemon filling combined with fluffy meringue atop a crisp graham crust in a timeless dessert.
# What You'll 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 - Set oven temperature to 350°F.
02 - Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl. Mix until texture resembles wet sand. Press firmly into bottom and sides of a 9-inch pie dish.
03 - Bake crust for 8 to 10 minutes until lightly golden. Remove from oven and allow to cool slightly.
04 - In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while whisking. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, approximately 3 to 5 minutes.
05 - Whisk egg yolks separately. Slowly whisk a small amount of the hot mixture into yolks to temper. Return yolk mixture to saucepan and continue cooking for 2 minutes, stirring constantly until thickened.
06 - Remove from heat. Stir in lemon juice, lemon zest, and butter until fully incorporated and smooth.
07 - Pour lemon filling into the prepared crust.
08 - In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Mix in vanilla extract.
09 - Spread meringue over warm filling, ensuring it touches crust edges to seal. Create decorative peaks with a spatula.
10 - Bake for 15 to 18 minutes until meringue is golden brown.
11 - Cool pie at room temperature for 1 hour, then refrigerate for at least 1 hour before serving.
# Expert Hacks:
01 -
- The contrast between tart lemon and sweet meringue makes every bite feel balanced and bright.
- The graham cracker crust adds a honey-like warmth that store-bought shells never quite capture.
- Its impressive enough for guests but forgiving enough that small imperfections just add character.
02 -
- Temper the egg yolks slowly or they will scramble the second they hit the hot liquid, and youll have to start over.
- Spread the meringue all the way to the crust edge or it will shrink as it bakes and leave gaps that look unfinished.
- Use room temperature egg whites because cold ones take forever to whip and never get as fluffy.
03 -
- Add an extra teaspoon of lemon zest if you want a more pronounced citrus flavor that lingers after each bite.
- Use a kitchen torch to brown the meringue if you want more control over the color and dont want to risk overbaking.
- Make sure your pie dish is completely dry before pressing in the crust, or the butter wont adhere properly and the crust will slide.