Lemon Meringue Pie Classic (Printable)
Tangy lemon filling crowned with toasted meringue on a crisp graham base.
# 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 finely grated lemon zest
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 Steps:
01 - Set oven temperature to 350°F and prepare for baking.
02 - Combine graham cracker crumbs and sugar in a bowl. Add melted butter and stir until evenly moistened. Press mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8 to 10 minutes until lightly golden, then cool slightly.
03 - In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually add water, whisking to combine. Cook over medium heat, whisking constantly until mixture thickens and boils, about 5 minutes.
04 - In a separate bowl, beat egg yolks. Gradually whisk in half a cup of the hot lemon mixture to temper yolks, then return all to the saucepan. Boil for one minute while whisking continuously, then remove from heat.
05 - Stir in fresh lemon juice, lemon zest, and butter. Mix until smooth and glossy, then pour filling into the crust, smoothing the surface.
06 - Beat egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. Fold in vanilla extract.
07 - Spread meringue evenly over hot lemon filling, sealing edges to crust to prevent shrinkage. Create decorative swirls with the back of a spoon.
08 - Bake assembled pie at 350°F for 15 to 18 minutes until meringue turns golden brown.
09 - Allow pie to cool to room temperature. Refrigerate for at least 2 hours to ensure firm slices before serving.
# Expert Advice:
01 -
- The contrast of crisp crust, silky-tart filling, and pillowy meringue creates three completely different textures in every bite.
- It's impressive enough to serve at dinner parties but forgiving enough that small imperfections actually add charm.
- That bright lemon flavor hits different when you've squeezed the juice yourself—it tastes like you actually made something.
02 -
- Meringue shrinks when it cools if it doesn't touch the crust, creating a gap where weeping happens—make that seal your religion.
- Don't make this on a humid day; moisture in the air makes meringue weep and soggy, so a dry day is your friend.
- The filling needs that full 2 hours in the fridge to set properly, and yes, this means planning ahead, but it's worth it for slices that hold together.
03 -
- If you want extra tang, add 1/2 teaspoon vanilla extract to the lemon filling itself for depth that meringue alone can't provide.
- This pie is best served the day it's made, but it keeps refrigerated for up to 2 days—after that, the crust starts to soften from the filling's moisture.
- Pair it with Moscato or Earl Grey tea, but honestly, it's perfect with just cold milk and a moment of quiet.