Description
A bright and refreshing lemon meringue pie with a crisp graham cracker crust, silky lemon curd filling, and fluffy toasted meringue topping. This crowd-pleaser is both easy to make and impressive to serve.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1 cup granulated sugar, divided
- 6 tablespoons unsalted butter, melted
- 4 large eggs, separated
- ¼ cup cornstarch
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon cream of tartar
- 1 ½ cups cold water
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until the texture resembles wet sand.
- Press the mixture into a 9-inch pie dish and bake for 10 minutes. Let cool.
- In a saucepan, whisk together 1 cup water, remaining sugar, cornstarch, lemon juice, lemon zest, and egg yolks. Cook over medium heat until thick and glossy.
- Pour the hot filling into the prepared crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
- Spread the meringue over the hot lemon filling, sealing it to the edges of the crust.
- Bake at 350°F (175°C) for 15 minutes, or until meringue is golden brown.
- Cool at room temperature for 1 hour, then refrigerate until fully set.
- Slice and serve chilled.
Notes
- Always apply meringue while the lemon filling is hot to prevent separation.
- Use fresh lemons for the best flavor.
- Chill the pie thoroughly before slicing for clean cuts.
- A kitchen torch can be used for a dramatic meringue finish.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
Keywords: lemon meringue pie, graham cracker crust, lemon dessert, easy pie, citrus dessert