A tangy lemon filling topped with a fluffy, golden meringue, this Lemon Meringue Pie is a delightful dessert that combines sweetness and tartness in every bite.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup unsalted butter, melted
For the lemon filling:
- 1 cup sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- ½ cup fresh lemon juice
- Zest of 1 lemon
For the meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ⅓ cup sugar
Instructions
- Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of a pie dish.
- Bake for 8-10 minutes until lightly golden. Remove and let cool.
- Make the lemon filling:
- In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water until smooth.
- Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
- Stir a small amount of the hot mixture into the beaten egg yolks, then return everything to the saucepan, continuing to cook for 2 minutes.
- Remove from heat and stir in butter, lemon juice, and lemon zest. Pour the filling into the cooled crust.
- Prepare the meringue:
- In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, continuing to beat until stiff peaks form and the meringue is glossy.
- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.
- Bake the pie:
- Bake in the preheated oven for 10-12 minutes or until the meringue is golden brown.
- Remove from the oven and allow to cool at room temperature for at least an hour before serving.
Enjoy your homemade Lemon Meringue Pie!