Lemon Meringue Pie Graham (Printable)
Tangy lemon dessert with toasted meringue and crisp graham cracker crust for a sweet tart balance.
# What You'll 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
# How-To Steps:
01 - Heat the oven to 350°F (175°C).
02 - Combine graham cracker crumbs, sugar, salt, and melted butter in a medium bowl. Press mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8 to 10 minutes until lightly golden. Allow to cool completely.
03 - Whisk sugar, cornstarch, and salt in a saucepan. Gradually add water while whisking continuously. Cook over medium heat, stirring constantly, until thickened and boiling. Continue boiling for 1 minute while stirring.
04 - Lightly beat egg yolks in a separate bowl. Slowly whisk in 1/2 cup of the hot mixture to temper. Return tempered yolks to the saucepan and cook while whisking for 2 minutes. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth.
05 - Pour lemon filling into the cooled crust and set aside.
06 - In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks develop. Incorporate vanilla extract with a final brief beat.
07 - Spread meringue evenly over hot lemon filling, sealing edges to the crust. Create decorative peaks using the back of a spoon.
08 - Bake at 350°F (175°C) for 15 to 18 minutes until meringue is golden brown. Cool at room temperature for 1 hour, then refrigerate at least 1 hour before serving.
# Expert Suggestions:
01 -
- The graham cracker crust adds a subtle sweetness and crunch that keeps the filling from overwhelming your palate.
- You get that satisfying moment when the meringue peaks turn golden and you know something special just came together.
- This pie tastes like a conversation—tart enough to feel interesting, sweet enough to feel like dessert, and somehow both at once.
02 -
- Never skip cooling the crust completely before adding the filling, or the heat will affect the texture and the meringue may cook unevenly.
- Meringue weeping (that layer of syrup under the topping) happens when the pie isn't cooled slowly enough or when it sits too long; make this the day you serve it.
- The cream of tartar is not optional—it stabilizes the whites and makes the meringue hold its structure through baking instead of collapsing.
03 -
- Room-temperature egg whites whip faster and fuller than cold ones—pull them from the fridge about 15 minutes before you need them.
- A pinch of ground ginger in the crust adds a subtle warmth that deepens the lemon flavor without announcing itself.