🍋 Lemon Meringue Pie

Anyone here actually eat Lemon Meringue Pie? 😍 This classic dessert has a buttery graham cracker crust, tangy lemon filling, and a fluffy, golden meringue topping. It’s the perfect combination of sweet and tart!

Ingredients

For the Crust

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup (115 g) unsalted butter, melted

For the Lemon Filling

• 1 cup sugar
• ¼ cup cornstarch
• 1½ cups water
• 3 egg yolks, lightly beaten
• ⅓ cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter

For the Meringue

• 3 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ¼ cup sugar
• ½ teaspoon vanilla extract

Instructions

1. Make the Crust

1. Preheat your oven to 175°C (350°F).
2. Combine the graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) pie dish.
4. Bake for 8–10 minutes, then remove and allow to cool slightly.

2. Prepare the Lemon Filling

1. In a saucepan, whisk together the sugar and cornstarch.
2. Gradually whisk in the water until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
4. Slowly whisk about ½ cup of the hot mixture into the beaten egg yolks to temper them.
5. Pour the egg mixture back into the saucepan, whisking constantly.
6. Cook for another 2 minutes, stirring continuously.
7. Remove from the heat and stir in the lemon juice, lemon zest, and butter.
8. Pour the hot lemon filling into the prepared crust.

3. Make the Meringue

1. Beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, while continuing to beat.
3. Add the vanilla and continue beating until the meringue is glossy and forms stiff peaks.

4. Assemble and Bake

1. Immediately spread the meringue over the hot lemon filling, making sure it reaches all the way to the edges of the crust. This helps prevent the meringue from shrinking.
2. Use the back of a spoon to create decorative peaks.
3. Bake at 175°C (350°F) for about 10–15 minutes, or until the meringue is lightly golden.

5. Cool and Serve

Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

⏱️ Prep Time

25 minutes

🔥 Bake Time

20–25 minutes

❄️ Chill Time

2 hours

🍰 Servings

8 slices

Tip: For the best meringue, make sure your mixing bowl is completely clean and grease-free, and don’t let any egg yolk get into the egg whites.