Lemon Meringue Pie Classic (Print Version)
A tangy lemon filling nestled in a buttery graham crust and topped with fluffy 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 tbsp unsalted butter, melted
04 - Pinch of salt
→ Lemon Filling
05 - 1 cup granulated sugar
06 - 1/4 cup cornstarch
07 - 1/4 tsp salt
08 - 1 1/2 cups water
09 - 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
10 - 2 tsp finely grated lemon zest
11 - 4 large egg yolks
12 - 2 tbsp unsalted butter
→ Meringue
13 - 4 large egg whites, room temperature
14 - 1/2 cup granulated sugar
15 - 1/4 tsp cream of tartar
16 - 1/2 tsp vanilla extract
# Steps:
01 - Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.
02 - Bake crust at 350°F for 8 to 10 minutes until set and lightly golden. Remove and cool.
03 - Whisk sugar, cornstarch, and salt in a saucepan. Gradually add water, lemon juice, and zest, stirring to combine.
04 - Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for 1 minute more.
05 - Beat egg yolks in a small bowl. Slowly whisk in about 1/2 cup of hot lemon mixture to temper, then return all to the pan.
06 - Cook, stirring, for 2 minutes more. Remove from heat and stir in butter until melted. Pour filling into cooled crust.
07 - Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time, beating to stiff, glossy peaks. Beat in vanilla.
08 - Spread meringue evenly over hot lemon filling, sealing edges to crust. Bake at 350°F for 15 to 18 minutes until meringue is golden.
09 - Cool at room temperature for 1 hour. Refrigerate at least 2 hours before serving.
# Expert Tips:
01 -
- The graham cracker crust is foolproof and tastes infinitely better than store-bought crusts, especially when you press it with the bottom of a measuring cup for an even layer.
- Tanginess from fresh lemon juice balances the sweetness beautifully, so every bite feels refreshing rather than heavy.
- The meringue toasts to a gorgeous golden-brown and holds its shape when you follow the tempering trick—no more weeping pies.
02 -
- The meringue must spread on hot filling—if the filling cools too much, the meringue will slide around instead of sealing properly to the crust, which is the one thing that actually causes shrinking and weeping.
- Don't skip the complete cooling and chilling time; this is when the cornstarch fully sets the filling and the flavors come into perfect balance, turning something that tastes good into something that tastes transcendent.
03 -
- Use a hot knife dipped in water and wiped between each slice to cut clean pieces instead of a sawing motion, which drags the filling around and makes a mess.
- If your meringue peaks droop slightly after cooling, it usually means the egg whites weren't quite room temperature or the filling wasn't hot enough when you spread the meringue, so remember these details for next time.