Lemon Meringue Graham Cracker (Print Version)

Zesty lemon filling with crunchy graham cracker crust and golden meringue topping chilled for ideal texture.

# What You Need:

→ Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs (150g)
02 - 1/4 cup granulated sugar (50g)
03 - 1/2 cup unsalted butter, melted (115g)

→ Lemon Filling

04 - 1 cup granulated sugar (200g)
05 - 1/4 cup cornstarch (30g)
06 - 1/4 teaspoon salt
07 - 1 1/2 cups water (360ml)
08 - 4 large egg yolks, lightly beaten
09 - 1/2 cup freshly squeezed lemon juice (120ml, about 3-4 lemons)
10 - 2 teaspoons finely grated lemon zest
11 - 2 tablespoons unsalted butter (30g)

→ Meringue

12 - 4 large egg whites, at room temperature
13 - 1/4 teaspoon cream of tartar
14 - 1/2 cup granulated sugar (100g)
15 - 1/2 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F (175°C).
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened and crumbly.
03 - Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, creating an even layer.
04 - Bake crust for 8 minutes until lightly set. Remove from oven and allow to cool while preparing the filling.
05 - In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water until smooth.
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 about 1/2 cup of hot mixture into beaten egg yolks, then whisk the warmed yolks back into the saucepan.
08 - Return to medium heat and cook, whisking constantly, for 2 additional minutes until thickened. Remove from heat.
09 - Stir in lemon juice, lemon zest, and butter until completely smooth and incorporated.
10 - Pour hot lemon filling into the cooled pie crust. Set aside while preparing meringue.
11 - Beat egg whites and cream of tartar at high speed until soft peaks form.
12 - Gradually add sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form.
13 - Beat in vanilla extract until fully incorporated.
14 - Spread meringue over hot filling, ensuring it completely covers the filling and seals to the crust edges to prevent shrinking.
15 - Bake for 15-18 minutes until meringue is golden brown on peaks.
16 - Cool pie at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing and serving.

# Expert Tips:

01 -
  • The contrast between tangy lemon curd and pillowy sweet meringue is absolutely addictive
  • This recipe balances acidity and sweetness perfectly so no single flavor overpowers
02 -
  • Always spread meringue over hot filling so the two layers bond and prevent weeping
  • Room temperature egg whites whip up faster and hold more volume
03 -
  • When tempering egg yolks, whisk constantly so they dont scramble
  • Use a glass or ceramic bowl for whipping meringue, metal can sometimes leave tiny traces

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