Lemon Meringue with Graham Crust (Printable Version)

Zesty lemon filling layered on crunchy graham crust topped with golden, fluffy meringue for a balanced dessert.

# What You'll Need:

→ Graham Cracker Crust

01 - 1½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted

→ Lemon Filling

04 - 1 cup granulated sugar
05 - ¼ cup cornstarch
06 - ¼ teaspoon salt
07 - 1½ cups water
08 - 4 large egg yolks, lightly beaten
09 - ½ cup freshly squeezed lemon juice
10 - 2 teaspoons finely grated lemon zest
11 - 2 tablespoons unsalted butter

→ Meringue

12 - 4 large egg whites, room temperature
13 - ¼ teaspoon cream of tartar
14 - ½ cup granulated sugar
15 - ½ teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until evenly moistened.
03 - Press mixture firmly into bottom and up sides of a 9-inch pie plate.
04 - Bake crust for 8 minutes. Remove from oven and let cool while preparing filling.
05 - Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in water.
06 - Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil, about 5-7 minutes.
07 - Remove from heat. Slowly whisk ½ cup hot mixture into beaten egg yolks, then whisk egg mixture back into saucepan.
08 - Return to medium heat and cook, whisking constantly, for 2 minutes. Remove from heat and stir in lemon juice, zest, and butter until smooth.
09 - Pour hot filling into cooled crust. Set aside.
10 - Beat egg whites and cream of tartar at high speed until soft peaks form.
11 - Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla.
12 - Spread meringue over hot filling, sealing carefully to edge of crust to prevent shrinking.
13 - Bake for 15-18 minutes, or until meringue is golden brown.
14 - Cool at room temperature for 1 hour, then refrigerate at least 2 hours before slicing.

# Expert Advice:

01 -
  • The tart lemon filling perfectly balances the sweet meringue creating a dessert that never feels cloying
  • That graham cracker crust adds a wonderful crunch that contrasts beautifully with the silky smooth filling
  • This pie strikes that magical balance between impressive enough for company but simple enough for a random Tuesday craving
02 -
  • The meringue must spread over hot filling to prevent weeping so work quickly when topping
  • Room temperature egg whites achieve significantly better volume than cold ones
  • That cream of tartar is not optional because it stabilizes the meringue structure
03 -
  • Grate your lemon zest before juicing the lemons to make the process much easier
  • Use a glass or ceramic pie plate because they conduct heat more evenly than metal

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