Easy Lemon Meringue Pie
A nostalgic and sunny dessert, this Easy Lemon Meringue Pie pairs bright lemon curd with fluffy, golden meringue on a buttery graham cracker crust. Light, tangy, and elegant enough for any occasion.
Equipment
- 9-inch pie pan
- Mixing Bowls
- Whisk
- Electric mixer
- saucepan
- Rubber spatula
- Offset spatula or spoon for meringue
Ingredients
- 1 ½ cups graham cracker crumbs (or 1 pre-baked 9-inch crust)
- ¼ cup sugar (for crust)
- 6 tbsp butter, melted (for crust)
- 1 cup sugar (for lemon filling)
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 ½ cups water
- 2 lemons, juiced and zested (about 1/2 cup juice, 1 tbsp zest)
- 2 tbsp butter
- 4 large egg yolks, beaten
- 4 large egg whites
- ½ tsp cream of tartar
- ½ cup sugar (for meringue)
Instructions
- Set oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter. Press into your pie pan and bake 8 minutes. Cool completely.
- In a saucepan, whisk together sugar, flour, cornstarch, and salt. Gradually add water, lemon juice, and zest. Stir over medium heat until thick and bubbly.
- Slowly whisk a bit of the hot mixture into the beaten yolks. Return all to the pan. Stir 2 minutes, then remove from heat and blend in butter. Pour into crust.
- Beat egg whites and cream of tartar until soft peaks form. Add sugar gradually, beating until glossy peaks stand firm.
- Spread the meringue over the warm filling, sealing edges to crust. Bake 10–12 minutes until golden.
- Let it cool for 1 hour, then refrigerate at least 3 hours before serving.
Notes
Spread the meringue while the lemon filling is still hot to prevent weeping. For best results, use fresh lemon juice and zest. If making ahead, don’t cover too tightly — the meringue needs room to breathe. Serve chilled for the cleanest slices.