Tangy Creamy Lemon Pie (Printable Version)
Bright, tangy lemon filling in a buttery graham cracker crust with toasted meringue. Classic American comfort dessert.
# What You'll Need:
→ Graham Cracker Crust
01 - 1 1/4 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/3 cup unsalted butter, melted
→ Lemon Filling
04 - 1 cup granulated sugar
05 - 2 tablespoons cornstarch
06 - 1/4 teaspoon salt
07 - 1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
08 - 1/2 cup freshly squeezed lemon juice (about 2 to 3 lemons)
09 - 4 large egg yolks
10 - 1 1/4 cups water
11 - 3 tablespoons unsalted butter
→ Meringue Topping (Optional)
12 - 4 large egg whites
13 - 1/4 teaspoon cream of tartar
14 - 1/2 cup granulated sugar
# Step-by-Step:
01 - Preheat oven to 350°F. Set aside a 9-inch pie pan.
02 - In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and along the sides of the pie pan to form an even crust.
03 - Bake the crust for 8 minutes. Remove from the oven and set aside to cool while preparing the filling.
04 - In a medium saucepan, whisk together sugar, cornstarch, salt, and lemon zest until combined. Gradually whisk in the lemon juice, egg yolks, and water, stirring until the mixture is smooth and free of lumps.
05 - Place the saucepan over medium heat and whisk constantly for 6 to 8 minutes, until the mixture thickens significantly and comes to a gentle boil. Remove from heat and whisk in the butter until fully melted and incorporated.
06 - Pour the hot lemon filling directly into the prepared graham cracker crust, spreading it into an even layer.
07 - In a clean, grease-free mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, about 1 tablespoon at a time, and continue beating until stiff, glossy peaks hold their shape.
08 - Spread the meringue evenly over the hot filling, making sure to seal the edges against the crust. Bake for 12 to 15 minutes, or until the meringue peaks are golden brown.
09 - Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing and serving.
# Expert Advice:
01 -
- The filling hits that perfect balance between tangy and sweet, the kind that makes you close your eyes on the first bite.
- Graham cracker crust means no rolling pin drama, and the whole thing comes together with pantry staples you probably already have.
02 -
- Whisk the filling constantly while cooking because even ten seconds of rest on the heat can give you lumpy bits.
- Always pour the filling hot into the crust because it seals the base and prevents a soggy bottom.
03 -
- A perfectly clean bowl and whisk are nonnegotiable for meringue because even a trace of fat or yolk will prevent the whites from reaching their full volume.
- Seal the meringue all the way to the crust edge so it does not shrink or weep during baking.