Easy Lemon Meringue Pie Recipe
Introduction
Easy Lemon Meringue Pie is a bright and tangy dessert that combines a crisp graham cracker crust with a luscious lemon filling and a fluffy meringue topping. Perfect for any occasion, this pie offers a delightful balance of sweet and tart flavors with a light, airy finish.
Ingredients
- 2 cups graham cracker crumbs (about 16 crackers)
- 1/4 cup packed light or dark brown sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, melted
- 5 large egg yolks (save the whites for the meringue)
- 14-ounce canned sweetened condensed milk
- 1 tablespoon lemon zest
- 1/2 cup freshly squeezed lemon juice (about 6 lemons)
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 5 large egg whites
- 1 cup caster sugar or granulated sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F. In a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate using the bottom of a flat glass or measuring cup.
- Step 2: Bake the crust for 10 minutes. Set aside to cool while preparing the filling, keeping the oven on.
- Step 3: Whisk the egg yolks in a medium bowl. Stir in sweetened condensed milk and lemon zest. Add lemon juice, salt, and vanilla; mix until combined. Pour the lemon filling onto the cooled crust.
- Step 4: Bake for 17-20 minutes, until the filling is mostly set with a slight wobble in the center.
- Step 5: Cool pie completely on a wire rack. Cover with foil and refrigerate at least 4 hours or preferably overnight.
- Step 6: For the meringue, bring a saucepan with a few inches of water to a simmer over medium heat. In a heatproof bowl, combine egg whites, sugar, cream of tartar, and salt. Place the bowl over the simmering water, making sure it does not touch the water.
- Step 7: Whisk continuously until sugar dissolves and mixture becomes warm and frothy, about 5-6 minutes. Test by rubbing a bit between fingers; no sugar grains should be felt. Temperature should reach 160°F if using a thermometer.
- Step 8: Remove bowl from heat. Stir in vanilla. Using a mixer, beat on high speed until fluffy, stiff peaks form, about 5-7 minutes.
- Step 9: Spread meringue evenly over the chilled lemon pie. Serve as is or lightly toast with a kitchen torch. Slice and enjoy immediately.
Tips & Variations
- Use fresh lemons for the brightest flavor and adjust the lemon juice to taste if you prefer a tart filling.
- For a crunchier crust, bake graham cracker crust a few minutes longer before adding the filling.
- If you don’t have a kitchen torch, you can place the pie under a broiler for 1-2 minutes to toast the meringue—watch closely to prevent burning.
- Vanilla bean paste gives a richer flavor, but pure vanilla extract works well as a substitute.
Storage
Store the pie covered in the refrigerator for up to 3 days. The filling and meringue are best enjoyed fresh, but leftovers can be gently reheated at room temperature for about 15 minutes before serving. Avoid freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different crust for this pie?
Yes, a traditional pastry crust or cookie crust can be used instead of graham cracker crumbs. Just adjust the baking time accordingly to ensure it’s fully baked before adding filling.
Why do I need to heat the egg whites and sugar before whipping the meringue?
Heating dissolves the sugar and helps cook the egg whites slightly, ensuring a safe meringue that whips up to stiff peaks and has a glossy finish without graininess.
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Easy Lemon Meringue Pie Recipe
- Total Time: 4 hours 50 minutes (including chilling time)
- Yield: 8 servings 1x
Description
This Easy Lemon Meringue Pie features a crisp graham cracker crust filled with a tangy lemon custard and topped with a fluffy, toasted meringue. Perfectly balanced between sweet and tart, this classic dessert is simple to prepare yet impressive to serve, making it ideal for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs (about 16 crackers)
- 1/4 cup packed light or dark brown sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, melted
Filling
- 5 large egg yolks (save the whites for the meringue)
- 14-ounce canned sweetened condensed milk
- 1 tablespoon lemon zest
- 1/2 cup freshly squeezed lemon juice (about 6 lemons)
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
Meringue Topping
- 5 large egg whites
- 1 cup caster sugar or granulated sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare crust: Preheat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter. Mix until the mixture resembles wet sand. Press the crumbs evenly into a 9-inch pie plate, covering the bottom and sides using the bottom of a flat glass or measuring cup.
- Bake crust: Bake the crust for 10 minutes. Once baked, set it aside to cool while preparing the filling, but keep the oven on.
- Make the filling: In a medium bowl, whisk the egg yolks until blended. Stir in the sweetened condensed milk, lemon zest, lemon juice, salt, and vanilla bean paste or extract until thoroughly combined. Pour this filling carefully into the cooled crust.
- Bake the pie: Bake the pie for 17-20 minutes until the filling is mostly set but still has a slight jiggle in the center.
- Cool and chill: Place the pie on a wire rack to cool completely. Cover loosely with foil and refrigerate for at least 4 hours or preferably overnight to allow the filling to fully set.
- Prepare meringue topping: Fill a small saucepan with a few inches of water and bring to a simmer over medium heat. Place egg whites, sugar, cream of tartar, and salt in a heatproof bowl set over the simmering water, ensuring the bowl does not touch the water.
- Cook meringue base: Whisk continuously for 5-6 minutes until the sugar dissolves and the mixture becomes frothy and warm. Verify no sugar granules remain by rubbing a small amount between fingers or using a thermometer to confirm the mixture reaches 160°F.
- Remove from heat and add vanilla: Take the bowl off the heat and stir in the vanilla bean paste or extract thoroughly.
- Whip meringue: Using a stand mixer with whisk attachment or handheld mixer, beat the mixture on high speed for 5-7 minutes until stiff peaks form and the meringue is fluffy and glossy.
- Top and serve: Spread the meringue evenly over the chilled lemon pie. Optionally, use a kitchen torch to lightly toast the meringue for added flavor and appearance. Slice into wedges and serve immediately. Enjoy your homemade lemon meringue pie!
Notes
- For best flavor, refrigerate the pie overnight before adding the meringue topping.
- If you don’t have a kitchen torch, you can briefly broil the meringue in the oven but watch carefully to prevent burning.
- Use fresh lemons for the best tartness and aroma in the filling.
- Ensure the meringue reaches 160°F while cooking to properly dissolve sugar and ensure safety.
- Keep leftover pie refrigerated and consume within 2-3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon meringue pie, lemon pie, dessert, citrus pie, graham cracker crust, homemade pie, easy dessert
