Creamy Lemon Meringue Pie
This irresistible and refreshing Lemon Pie is made with a golden buttery graham cracker crust, smooth and creamy lemon filling and a tall cloud of billowy lightly-toasted meringue.
FOR THE CRUST
- 1 1/2 cups graham cracker crumbs (about 10 full sheet crackers)
- 5 tablespoons unsalted butter melted
- 1/4 cup granulated sugar
FOR THE FILLING
- 1 14-ounces cans full-fat sweetened condensed milk (I use eagle brand)
- 1/2 cup fresh lemon juice
- 3 large egg yolks whites reserved for meringue
- 1 teaspoon lemon zest optional
FOR THE MERINGUE
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 6 tablespoons granulated sugar
- Pinch of salt
MAKE THE CRUST
In a medium bowl, mix the graham crackers, melted butter and sugar. The mixture will be sandy and thick.
Using your fingers and the bottom of a measuring cup, press the mixture tightly into the bottom and up the sides of an 9-inch pie dish. Pre-bake the crust for 8 minutes.
Lower the oven temperature to 325 degrees Fahrenheit.
MAKE THE FILLING
In a medium bowl, whisk together the condensed milk, lemon juice, egg yolks and zest (if using) until smooth. You can use an electric mixer, if preferred.
Pour the mixture into the warm crust.
Bake at 325 degrees Fahrenheit for 10 minutes. Meanwhile make the meringue.
MAKE THE MERINGUE
With a handheld mixer or a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Add the sugar and pinch of salt and beat until glossy and stiff peaks form.
Remove the pie from the oven and spread the meringue all the way to the edges so it touches the crust. Make decorative peaks and swirls with the back of a spoon.
Bake at 325 degrees Fahrenheit for 15 to 20 minutes or until the meringue browns slightly. Chill for 2 hours before serving.
To make the perfect meringue:
- Make sure you don’t have any egg yolk in the whites. Not even a little drip of yolk.
- Wipe the mixing bowl clean. The bowl should be completely dry and free of any grease residue.
- Separate the yolks from the whites while the eggs are cold. Cold eggs are easier to separate; however, room temperature egg whites whip faster and reach a higher volume than cold egg whites. Leave the whites in a bowl on the kitchen counter while you make and bake the crust and mix the filling. By the time you have to make the meringue, your egg whites will be at room temperature.
- It's best to eat this lemon pie the day is assembled. Although lemon meringue pie will last a couple of days in the refrigerator, the meringue will start to weep with the humidity and the change in temperature.
- The graham cracker crust can be made and kept at room temperature or in the refrigerator for 2 days. It can also be pre-baked ahead of time. Graham cracker crust freezes well.
- The creamy lemon pie filling can be made ahead and kept in the fridge for 2 days.
Calories: 222kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 133mg | Potassium: 110mg | Fiber: 1g | Sugar: 19g | Vitamin A: 317IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg