Lemon Meringue Pie Graham Cracker (Printable)
Tangy lemon filling in a buttery graham crust topped with golden meringue.
# 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 - 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
10 - 2 teaspoons finely grated lemon zest
11 - 4 large egg yolks
12 - 2 tablespoons unsalted butter
→ Meringue
13 - 4 large egg whites, room temperature
14 - 1/2 cup granulated sugar
15 - 1/4 teaspoon cream of tartar
16 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Combine graham cracker crumbs, sugar, melted butter, and salt. Press firmly into bottom and up sides of a 9-inch pie dish. Bake 8 to 10 minutes until set and lightly golden. Remove and let cool.
02 - Whisk sugar, cornstarch, and salt in a saucepan. Gradually stir in water, lemon juice, and zest. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute more.
03 - Whisk egg yolks in a small bowl. Gradually whisk in about 1/2 cup hot lemon mixture. Return mixture to saucepan and cook, stirring, for 2 minutes. Remove from heat and stir in butter until melted. Pour filling into cooled crust.
04 - Beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating to stiff, glossy peaks. Beat in vanilla extract.
05 - Spread meringue over hot lemon filling, sealing edges to crust. Bake at 350°F for 15 to 18 minutes until meringue is golden brown.
06 - Let cool at room temperature for 1 hour, then refrigerate at least 2 hours before serving.
# Expert Advice:
01 -
- That first spoonful hits with tangy brightness and cloud-soft meringue in the same bite.
- The graham cracker crust adds buttery texture without fussy preparation.
- You'll impress people without spending hours in the kitchen.
02 -
- Room temperature egg whites are non-negotiable; cold whites won't whip into proper peaks no matter how long you beat them.
- That meringue must touch the crust edges or it will shrink away as it cools, leaving gaps that look sad and taste disappointing.
03 -
- If your meringue seems watery or weeping after baking, you didn't beat the whites far enough—aim for stiff, glossy peaks that hold their shape.
- A slice of this pie, chilled and served with just a cup of strong tea, turns an ordinary afternoon into something worth remembering.