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Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs or a pre-made 9-inch pie crust
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- For the Lemon Filling:
- 1 1/4 cups granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 4 large egg yolks (reserve whites for meringue)
- 2 tablespoons unsalted butter
- For the Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Directions:
Prepare the crust: If making a graham cracker crust, preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, mixing until evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let cool completely. If using a pre-made crust, skip this step.
Make the lemon filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the water, stirring until smooth. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 5-7 minutes.
Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to the yolks, whisking constantly to prevent scrambling. Then pour the egg yolk mixture back into the saucepan, whisking until well combined.
Finish the filling: Add the lemon juice, lemon zest, and butter to the saucepan, stirring until the butter melts and the mixture is smooth. Pour the hot lemon filling into the prepared crust.
Make the meringue: Preheat the oven to 350°F (175°C) if it’s not still heated from the crust. In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, beating until the meringue is glossy and stiff peaks form.
Assemble and bake: Spread the meringue over the hot lemon filling, ensuring it touches the crust edges to prevent shrinking. Create peaks with a spatula for a decorative look. Bake for 10-12 minutes, or until the meringue is golden brown.
Let the pie cool to room temperature, then refrigerate for at least 3 hours before serving. Enjoy your tangy, sweet treat!
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 3 hours, 55 minutes (includes chilling)
Kcal: 320 kcal | Servings: 8 slices
Tips:
For best results, spread the meringue over hot filling to help it adhere and prevent separation.
Use fresh lemon juice for the best flavor—bottled juice can taste flat.
