Lemon Meringue Pie Classic (Printable)
Tangy lemon filling with crisp graham cracker crust and toasted fluffy meringue topping.
# What You Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - 1/4 teaspoon salt
→ Lemon Filling
05 - 1 cup granulated sugar
06 - 1/4 cup cornstarch
07 - 1/4 teaspoon salt
08 - 1 1/4 cups water
09 - 4 large egg yolks
10 - 1/2 cup fresh lemon juice (about 3 lemons)
11 - 1 tablespoon lemon zest
12 - 2 tablespoons unsalted butter
→ Meringue
13 - 4 large egg whites
14 - 1/2 cup granulated sugar
15 - 1/4 teaspoon cream of tartar
16 - 1/2 teaspoon vanilla extract
# Steps:
01 - Set oven temperature to 350°F.
02 - Combine graham cracker crumbs, sugar, salt, and melted butter in a medium bowl. Press mixture evenly into bottom and sides of a 9-inch pie dish. Bake for 8 to 10 minutes until lightly golden. Allow to cool completely.
03 - In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water and cook over medium heat, stirring constantly, until thickened and boiling. Continue boiling and stirring for 1 minute.
04 - Lightly beat egg yolks in a bowl. Slowly whisk 1/2 cup of hot mixture into yolks to temper, then return yolk mixture to saucepan, whisking constantly. Cook for 2 minutes, then remove from heat. 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 form. Incorporate vanilla extract.
07 - Spread meringue evenly over hot lemon filling, sealing edges to crust to prevent shrinkage. Create peaks with the back of a spoon.
08 - Bake at 350°F for 15 to 18 minutes until meringue is golden. Cool at room temperature for 1 hour, then refrigerate for a minimum of 1 hour before serving.
# Expert Hints:
01 -
- The filling hits that impossible sweet-and-sour balance that keeps you reaching for another slice before the first bite settles.
- Homemade meringue tastes nothing like the rubbery stuff on store-bought pies—it's actually light and crispy on the outside, cloud-like within.
- Graham cracker crust is forgiving and doesn't require rolling out temperamental pie dough.
02 -
- Serve this pie the same day you make it—meringue begins weeping after 24 hours no matter what you do, and there's no graceful fix.
- Tempering the egg yolks is non-negotiable; skip it and you'll bite into little scrambled egg bits that ruin the whole experience.
- Your oven temperature matters enormously; if it runs hot, your meringue will brown too fast while the interior stays undercooked.
03 -
- Chill your mixing bowl in the freezer for 10 minutes before beating egg whites; the cold helps them reach stiff peaks faster and more reliably.
- Always zest your lemons before cutting them open and juicing them—once they're wet, zesting becomes nearly impossible.