Lemon Meringue Pie Recipe

A classic dessert with a tangy lemon filling, topped with fluffy meringue.

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs (about 10 full graham crackers)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the lemon filling:

  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons unsalted butter
  • 4 large egg yolks, beaten

For the meringue:

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Preheat the oven:
  • Preheat your oven to 350°F (175°C).
  1. Prepare the crust:
  • In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
  • Press the mixture into the bottom and up the sides of a 9-inch pie dish.
  • Bake the crust for 10 minutes. Remove from oven and set aside to cool.
  1. Make the lemon filling:
  • In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
  • Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil.
  • Stir in butter.
  • In a small bowl, beat egg yolks. Gradually whisk in 1/2 cup of the hot lemon mixture.
  • Slowly whisk the egg yolk mixture back into the saucepan. Continue to cook, stirring constantly, until thick. Remove from heat.
  • Pour the filling into the baked pie crust.
  1. Prepare the meringue:
  • In a large bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
  • Gradually add in sugar, continuing to beat until stiff peaks form.
  • Spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to prevent shrinking.
  1. Bake the pie:
  • Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
  1. Cool and serve:
  • Remove the pie from the oven and let it cool to room temperature.
  • Chill in the refrigerator for at least 2 hours before serving.

Enjoy your delicious homemade Lemon Meringue Pie!

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