Classic Lemon Meringue Pie

A delightful dessert with a tangy lemon filling and a fluffy, golden meringue topping.

Ingredients

For the Crust:

• 1 ½ cups crushed graham crackers
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 1 ½ cups water
• 4 egg yolks (reserve whites for meringue)
• ½ cup fresh lemon juice
• 2 tbsp unsalted butter
• 1 tbsp grated lemon zest

For the Meringue:

• 4 egg whites
• ¼ tsp cream of tartar
• ½ cup granulated sugar

Instructions

1. Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until evenly blended.
3. Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
4. Bake for 10 minutes, then remove from the oven and let cool completely.

2. Make the Lemon Filling

1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in the water until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
3. In a separate bowl, whisk the egg yolks with the lemon juice. Slowly add about ½ cup of the hot sugar mixture to temper the yolks.
4. Return the tempered yolk mixture to the saucepan and cook for another 2–3 minutes, stirring constantly, until thickened.
5. Remove from heat and stir in the butter and lemon zest until fully incorporated.
6. Pour the filling into the cooled crust, spreading it evenly.

3. Prepare the Meringue

1. In a large bowl, 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, beating until stiff, glossy peaks form.

4. Assemble and Bake

1. Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal the pie completely.
2. Use a spatula or spoon to create decorative swirls in the meringue.
3. Bake the pie for 10–12 minutes, or until the meringue is lightly golden on top.
4. Remove from the oven and allow the pie to cool completely before slicing and serving.

Tips for Perfect Results

• Use fresh lemons for the best flavor; bottled juice won’t compare.
• Ensure the meringue seals the filling entirely to prevent it from shrinking during baking.
• Let the pie cool at room temperature to allow the filling to set properly.