Prep Time: 30 mins | Cook Time: 25 mins | Chill Time: 4+ hours | Serves: 8
Ingredients:
For the Crust:
-
1 ½ cups graham cracker crumbs (or pie crust of choice)
-
6 tbsp butter, melted
-
2 tbsp sugar
For the Lemon Filling:
-
1 cup (200g) granulated sugar
-
¼ cup (30g) cornstarch
-
¼ tsp salt
-
1 ½ cups (360ml) water
-
4 egg yolks (save whites for meringue)
-
½ cup (120ml) fresh lemon juice (about 3 lemons)
-
2 tbsp lemon zest
-
2 tbsp butter
For the Meringue:
-
4 egg whites, room temperature
-
½ tsp cream of tartar
-
½ cup (100g) sugar
-
1 tsp vanilla extract
Instructions:
1️⃣ Make the Crust:
-
Mix crumbs, melted butter, and sugar. Press into a 9-inch pie dish.
-
Bake at 350°F (175°C) for 8-10 mins until golden. Cool completely.
2️⃣ Prepare the Lemon Filling:
-
In a saucepan, whisk sugar, cornstarch, salt, and water. Cook over medium heat, stirring until thickened (about 5 mins).
-
In a bowl, beat egg yolks. Slowly whisk in ½ cup of the hot mixture to temper, then pour back into the saucepan.
-
Cook 2 more mins, stirring constantly. Remove from heat; stir in lemon juice, zest, and butter until smooth.
-
Pour into the cooled crust.
3️⃣ Whip the Meringue:
-
Beat egg whites and cream of tartar until soft peaks form.
-
Gradually add sugar and vanilla, beating until stiff, glossy peaks form.
4️⃣ Assemble & Toast:
-
Spread meringue over warm filling, sealing edges to the crust.
-
Use a spoon to create peaks. Bake at 350°F (175°C) for 10-12 mins until meringue is golden.
5️⃣ Chill & Serve:
-
Refrigerate at least 4 hours (or overnight) to set. Slice with a hot knife for clean cuts.
🌟 Tips & Variations:
-
No weepy meringue: Ensure no yolk gets into whites, and spread meringue on warm filling.
-
Extra tangy: Add 1 tbsp lime juice to the filling.
-
Shortcut: Use store-bought crust and lemon curd (mix with 1 cup whipped cream for a creamier texture).
-
Gluten-free: Use almond flour crust.
This pie is zesty, creamy, and cloud-like—a classic that never goes out of style!