Introduction
This Classic Lemon Meringue Pie features a buttery graham cracker crust, a tangy lemon filling, and a light, fluffy meringue topping. With its perfect balance of sweet and tart flavors, this pie is a crowd-pleasing favorite for holidays, special occasions, or anytime you crave a refreshing citrus dessert.
Follow this step-by-step guide to create a perfect homemade Lemon Meringue Pie with a crisp crust, silky lemon curd, and golden-brown meringue.
-Why You’ll Love This Recipe
✔ Refreshing and Tangy: A bright, citrusy filling balanced with sweet meringue.
✔ Light and Fluffy Meringue: Soft, airy peaks toasted to perfection.
✔ Easy Graham Cracker Crust: No rolling required, just mix and press.
✔ Perfect for Any Occasion: A classic dessert for spring, summer, or any time of year.
-Ingredients
For the Crust
1 ½ cups crushed graham crackers
⅓ cup melted butter
¼ cup sugar
For the Lemon Filling
1 cup granulated sugar
¼ cup cornstarch
1 ½ cups water
3 large egg yolks (reserve the whites for the meringue)
½ cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons butter
For the Meringue
3 large egg whites
½ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon vanilla extract
-Step-by-Step Instructions
1. Prepare the Crust
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar.
3. Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly.
4. Bake for 8–10 minutes, then set aside to cool while preparing the filling.
-2. Make the Lemon Filling
1. In a medium saucepan, whisk together sugar and cornstarch.
2. Gradually whisk in the water and cook over medium heat, stirring constantly, until the mixture thickens and boils.
3. In a separate bowl, whisk the egg yolks. Slowly add ½ cup of the hot mixture to the yolks while stirring to temper them.
4. Pour the egg yolk mixture back into the saucepan and cook for another 2 minutes, stirring constantly.
5. Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth.
6. Pour the lemon filling into the baked crust and set aside.
-3. Make the Meringue
1. In a clean mixing bowl, beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
3. Mix in vanilla extract and continue beating for 30 seconds.
-4. Assemble and Bake
1. Spoon the meringue over the warm lemon filling, spreading to the edges to seal the pie completely (this prevents the meringue from shrinking).
2. Use the back of a spoon to create decorative peaks.
3. Bake at 350°F (175°C) for 10–15 minutes, or until the meringue is golden brown.
4. Remove from the oven and let the pie cool at room temperature for at least 1 hour, then refrigerate for at least 4 hours before serving.
-Serving Suggestions
Serve chilled or at room temperature with fresh whipped cream.
Garnish with lemon slices or zest for a decorative touch.
Pair with a cup of hot tea or coffee for a perfect dessert experience.
-Tips for Success
✅ Use Fresh Lemon Juice: For the best flavor, always use fresh lemons instead of bottled juice.
✅ Prevent a Weeping Meringue: Spread the meringue over warm lemon filling and bake immediately.
✅ Get Perfect Peaks: Ensure the bowl and beaters are clean and dry before whipping egg whites.
✅ Let It Cool Completely: Refrigerate for at least 4 hours before slicing for clean, firm cuts.
-Variations
Classic Pie Crust: Substitute graham cracker crust with a traditional flaky pie crust.
Extra Tangy Lemon Pie: Add an extra tablespoon of lemon zest for a stronger citrus flavor.
Toasted Meringue: Use a kitchen torch for a beautifully caramelized top instead of baking.
Mini Lemon Meringue Tarts: Use a muffin tin to make individual-sized pies.
-Storage and Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended, as meringue may separate.
Reheat: Serve cold, or warm slices in the oven at 300°F for 5 minutes.
-Nutritional Information (Per Slice)
Calories: ~320 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 12g
-The Story Behind Lemon Meringue Pie
Lemon meringue pie has European origins, dating back to 18th-century France and England. The combination of silky lemon custard and fluffy meringue became popular in American diners and bakeries, making it one of the most beloved citrus desserts today.
The balance of sweet and tart flavors makes it light yet indulgent, perfect for spring, summer, or special occasions.
-Conclusion
This Classic Lemon Meringue Pie is bright, creamy, and absolutely irresistible. With a buttery crust, silky lemon filling, and fluffy meringue topping, it’s the perfect homemade dessert for any occasion.
Try this recipe today and enjoy the refreshing taste of homemade lemon pie!