Ingredient
For the crust:
- 1 ½ cups graham cracker crumbs (about 10 full crackers)
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the lemon cream filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1 ½ cups water
- 4 large egg yolks, lightly beaten
- ½ cup fresh lemon juice (about 2–3 lemons)
- 2 tbsp lemon zest
- 3 tbsp unsalted butter
- ½ cup heavy cream, whipped to stiff peaks
For the meringue topping:
- 4 large egg whites
- ¼ tsp cream of tartar
- ½ cup granulated sugar
- ½ tsp vanilla extract
Instruction
- Prepare the crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8–10 minutes. Cool completely.
- Make the lemon cream filling:
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water.
- Cook over medium heat, whisking constantly until mixture thickens and begins to bubble.
- Slowly whisk about ½ cup of the hot mixture into the egg yolks to temper, then return the egg mixture to the saucepan.
- Cook 2 more minutes, stirring constantly. Remove from heat.
- Stir in lemon juice, zest, and butter. Let cool for 10–15 minutes.
- Fold in whipped cream. Pour filling into cooled crust and refrigerate.
- Make the meringue:
- In a clean bowl, beat egg whites and cream of tartar on medium until foamy.
- Increase speed to high, gradually adding sugar until stiff glossy peaks form.
- Beat in vanilla.
- Assemble and bake:
- Preheat oven to 400°F (200°C).
- Spoon or pipe meringue over the chilled lemon filling, making sure to seal the edges.
- Bake 6–8 minutes, or until meringue is golden.
- Cool completely, then chill at least 4 hours before serving.
Enjoy a slice of sunshine in every bite! Let me know if you’d like a crust alternative or make-ahead tips.