Lemon Meringue Pie Crust (Printable)
Buttery graham crust meets tangy lemon filling and airy meringue with golden peaks.
# 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 Steps:
01 - Heat the oven to 350°F.
02 - Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl until texture resembles wet sand. Press mixture firmly into the bottom and sides of a 9-inch pie dish.
03 - Bake crust for 8 to 10 minutes until lightly golden. Remove and allow to cool slightly.
04 - Whisk sugar, cornstarch, and salt in a saucepan. Gradually add water while whisking. Cook over medium heat, stirring constantly, until thickened and bubbling, about 3 to 5 minutes.
05 - Slowly whisk a small amount of the hot mixture into the egg yolks to temper them, then return yolk mixture to the saucepan.
06 - Cook for an additional 2 minutes, stirring constantly, until thickened. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth.
07 - Pour the lemon filling into the prepared crust.
08 - Beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks develop. Fold in vanilla extract.
09 - Spread meringue evenly over warm filling, ensuring it touches the crust edges to seal. Create decorative peaks with a spatula.
10 - Bake for 15 to 18 minutes until meringue is golden brown.
11 - Let cool at room temperature for one hour, then refrigerate for at least one hour before serving.
# Expert Advice:
01 -
- The graham cracker crust adds a subtle honey sweetness that balances the bright lemon without being cloying.
- Every bite has texture contrast, from the crisp crust to the silky filling to the cloud like meringue.
- It looks impressive on the table but comes together with pantry staples and a little patience.
02 -
- Spread the meringue to the crust edge every single time, or it will shrink away as it bakes and leave a gap.
- Use fresh lemon juice, the bottled stuff tastes flat and wont give you that bright, sunny flavor.
- Whisk the cornstarch mixture constantly while it cooks, or youll end up with lumps that ruin the silky texture.
03 -
- Room temperature egg whites whip up faster and hold more air, giving you a taller, sturdier meringue.
- Zest your lemons before juicing them, its nearly impossible to zest a juiced lemon and youll thank yourself later.
- Let the pie chill completely before slicing, warm filling will ooze out and make a mess of your pretty layers.