If you’re loving a lemony dessert these days, try these lemon bars, lemon sugar cookies, and lemon curd. This easy lemon meringue pie makes for a perfect end to any celebratory meal or even if you’re just looking to do a little baking on a Sunday – who wouldn’t like to end their weekend on a lemon meringue pie high? *There are some key things to follow closely in this recipe, but all the secrets to a perfect lemon meringue pie are outlined here for you.
If you’re a big lemon fan, this recipe is less sweet and more lemony than most recipes. Unlike (often intimidating) pastry pie crusts, this graham cracker crust comes together with 3 ingredients and just 10 minutes in the oven. This recipe works any time of year! Citrus is in season in the winter, but this pie is so dreamy on a spring or summer day!
For the graham cracker crust:
Graham cracker crumbs: You can buy them as crumbs or you can put whole graham crackers in a food processor and create a crumb consistency to use for the crust. Butter: This helps add a rich flavor to the crust and keeps the crumbs sticking together. Granulated sugar: Add 2 tablespoons for a little sweetness.
For the lemon filling:
Eggs yolks: Use 5 large egg yolks and reserve the egg whites for the meringue. Make sure you go slow when adding the filling ingredients to the egg yolks, you don’t want to scramble the eggs. Granulated sugar: This recipe calls for less sugar than others so that the lemon flavor can really sing! Cornstarch: This will help thicken the pie filling. Salt: Just a bit of salt will balance the flavors. Water: Once you add sugar, flour, cornstarch, and salt in a medium-sized saucepan. Gradually add the water, and whisk until it’s smooth. Lemon juice + lemon zest: This is where the magic happens. Add lemon juice and lemon zest to create a truly tangy lemon meringue pie. Butter: Add a couple of tablespoons when you add the lemon juice and zest for a creamy texture.
For the meringue:
Egg whites: Adding egg whites will help create billowing volume and those stiff peaks you want to top the lemon meringue pie. Granulated sugar: be sure to add the sugar slowly so that you don’t cause the meringue to deflate. Cream of tartar: You can find cream of tartar in the spice aisle. It has a slightly acidic taste, but don’t skip it as it helps strengthen and stabilize the meringue.
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