Lemon Meringue Graham Crust (Printable)

Tangy lemon filling rests on a crunchy graham crust topped with golden, fluffy meringue for a classic dessert.

# What You'll Need:

→ Graham Cracker Crust

01 - 1 ½ cups graham cracker crumbs
02 - ⅓ cup granulated sugar
03 - 6 tbsp unsalted butter, melted
04 - Pinch of salt

→ Lemon Filling

05 - 1 cup granulated sugar
06 - ⅓ cup cornstarch
07 - ¼ tsp salt
08 - 1 ½ cups water
09 - 4 large egg yolks
10 - ½ cup freshly squeezed lemon juice
11 - 2 tsp finely grated lemon zest
12 - 2 tbsp unsalted butter

→ Meringue

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

# How-To Steps:

01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, sugar, melted butter, and salt in medium bowl. Stir until mixture resembles wet sand. Press evenly into bottom and up sides of 9-inch pie dish.
03 - Bake crust for 10 minutes. Let cool on wire rack.
04 - Whisk together sugar, cornstarch, and salt in medium saucepan. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to gentle boil, about 5 minutes.
05 - Lightly beat egg yolks in small bowl. Slowly whisk in about ½ cup hot mixture to temper, then return egg yolk mixture to saucepan. Cook, stirring, for 2 more minutes.
06 - Remove from heat. Stir in lemon juice, lemon zest, and butter until smooth. Pour filling into cooled crust.
07 - Beat egg whites and cream of tartar with electric mixer until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. Beat in vanilla.
08 - Spread meringue over hot lemon filling, ensuring it touches crust to seal. Swirl top decoratively.
09 - Bake pie for 12–15 minutes until meringue is golden brown. Cool completely, then chill for at least 2 hours before serving.

# Expert Advice:

01 -
  • The tangy lemon filling cuts through even the heaviest meals, leaving everyone feeling satisfied but light
  • That moment when you crack through the toasted meringue clouds into cool, creamy perfection is pure kitchen magic
02 -
  • Spreading meringue over hot filling is non negotiable: the heat helps cook the bottom of the meringue and prevents that dreaded weeping layer
  • Room temperature egg whites whip up dramatically faster and hold their peaks better than cold ones
  • Let the pie chill completely before slicing, or you will end up with a beautiful mess on your serving plate
03 -
  • Wipe your mixing bowl with vinegar before beating egg whites: it removes any trace of grease that could prevent proper peaks
  • Zest your lemons before juicing them, or you will find the task nearly impossible once the fruit is squeezed
  • If your meringue starts to brown too quickly, tent the pie with foil for the last few minutes

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