Lemon Meringue Pie Graham Cracker Crust (Printable)

Zesty lemon filling meets crunchy graham crust and fluffy meringue in this beloved American dessert.

# What You’ll Need:

→ Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Lemon Filling

04 - 1 cup granulated sugar
05 - 1/4 cup cornstarch
06 - 1/4 teaspoon salt
07 - 1 1/2 cups water
08 - 4 large egg yolks, lightly beaten
09 - 1/2 cup freshly squeezed lemon juice
10 - 2 teaspoons finely grated lemon zest
11 - 2 tablespoons unsalted butter

→ Meringue

12 - 4 large egg whites, room temperature
13 - 1/4 teaspoon cream of tartar
14 - 1/2 cup granulated sugar
15 - 1/2 teaspoon vanilla extract

# Steps:

01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl until evenly moistened.
03 - Press mixture firmly into bottom and up sides of a 9-inch pie plate.
04 - Bake for 8 minutes. Remove from oven and cool while preparing filling.
05 - Whisk sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in water.
06 - Cook over medium heat, stirring constantly, until mixture thickens and boils gently, 5–7 minutes.
07 - Remove from heat. Slowly whisk 1/2 cup hot mixture into beaten yolks, then return yolk mixture to saucepan.
08 - Return to medium heat and cook, whisking constantly, for 2 minutes. Remove from heat and stir in lemon juice, zest, and butter until smooth.
09 - Pour hot filling into cooled crust. Set aside.
10 - Beat egg whites and cream of tartar at high speed until soft peaks form.
11 - Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla.
12 - Spread meringue over hot filling, sealing edges carefully to crust to prevent shrinking.
13 - Bake for 15–18 minutes until meringue is golden brown.
14 - Cool at room temperature for 1 hour, then refrigerate at least 2 hours before slicing.

# Expert Advice:

01 -
  • The contrast between tangy, silky lemon filling and that sweet, airy meringue is absolutely irresistible
  • You get that satisfying crunch from the graham cracker crust which is so much easier than making pastry from scratch
02 -
  • The meringue needs to seal completely to the crust edge, or it will shrink away from the sides while baking and create a weeping mess
  • Always pour the filling into the crust while it's still hot, then top immediately with meringue, because the heat helps cook the bottom of the meringue and prevents separation
03 -
  • Add a pinch of salt to your graham cracker crust mixture, it creates this wonderful sweet-and-salty contrast that makes every bite more interesting
  • Zest your lemons before juicing them, it's so much easier to zest a whole lemon than one that's been squeezed half to death

Go Back