Lemon Meringue with Crust (Print Version)

Tangy lemon filling with crisp graham crust and fluffy toasted meringue topping in a sweet and tart dessert.

# Recipe Ingredients:

→ Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tbsp unsalted butter, melted
04 - 1/4 tsp salt

→ Lemon Filling

05 - 1 cup granulated sugar
06 - 1/4 cup cornstarch
07 - 1/4 tsp salt
08 - 1 1/4 cups water
09 - 4 large egg yolks
10 - 1/2 cup fresh lemon juice (about 3 lemons)
11 - 1 tbsp lemon zest
12 - 2 tbsp unsalted butter

→ Meringue

13 - 4 large egg whites
14 - 1/2 cup granulated sugar
15 - 1/4 tsp cream of tartar
16 - 1/2 tsp vanilla extract

# Directions:

01 - Set oven temperature to 350°F.
02 - In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press the mixture evenly into a 9-inch pie dish, covering the bottom and sides. Bake for 8 to 10 minutes until lightly golden, then allow to cool completely.
03 - In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while whisking. Cook over medium heat, stirring constantly until the mixture thickens and reaches a boil. Continue to boil for one minute, stirring.
04 - Lightly beat the egg yolks in a separate bowl. Slowly whisk a half cup of the hot mixture into the yolks to temper them, then return yolks to the saucepan and continue whisking. Cook for an additional two minutes off the heat. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth.
05 - Pour the lemon filling into the cooled crust and set aside.
06 - In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks develop. Incorporate vanilla extract.
07 - Spread meringue evenly over the warm lemon filling, sealing edges to the crust. Use the back of a spoon to create decorative peaks.
08 - Bake at 350°F for 15 to 18 minutes until the meringue turns golden.
09 - Allow the pie to cool at room temperature for one hour, then refrigerate for at least another hour before serving.

# Expert Advice:

01 -
  • The contrast of tangy filling and fluffy meringue is genuinely addictive, and people always ask for the recipe.
  • It looks far more impressive than it actually is to make, which means you get to feel like a baker without spending all day in the kitchen.
  • The graham cracker crust breaks the mold from traditional pie crusts and adds a subtle sweetness that keeps the whole thing from being too tart.
02 -
  • Never skip cooling the pie slowly at room temperature before chilling—the filling sets as it cools, and if you skip straight to the fridge, the texture won't be right.
  • The meringue must touch the crust edges or it will shrink away during baking, leaving gaps where air gets in.
  • If your lemon juice is store-bought or old, the filling will taste flat; fresh lemons make all the difference in brightness.
03 -
  • If you're worried about raw egg yolks, use pasteurized eggs or heat your filling to 160°F for safety.
  • For a firmer filling, cover and chill overnight before serving, though meringue is best enjoyed fresh.

Go Back