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
