Ultimate Classic Lemon Meringue Pie
Perfectly tangy lemon filling, crisp buttery graham crust, and cloud-like golden meringue
Prep Time: 25 minutes
Bake Time: 20–25 minutes
Chill Time: 2 hours
Serves: 8 slices
INGREDIENTS (CLEAR & ORGANIZED)
Graham Cracker Crust
1 ½ cups graham cracker crumbs (about 10–12 crackers, finely crushed)
¼ cup granulated sugar
½ cup (113 g) unsalted butter, melted
Lemon Filling
1 cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1 ½ cups water
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter
½ cup fresh lemon juice (about 3–4 lemons)
1 tablespoon lemon zest (finely grated)
Fluffy Meringue Topping
4 large egg whites, room temperature
¼ teaspoon cream of tartar
½ cup granulated or superfine sugar
STEP-BY-STEP INSTRUCTIONS
1️⃣ Prepare the Graham Cracker Crust
Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs and sugar.
Pour in melted butter and stir until the mixture looks like wet sand.
Press firmly into the bottom and up the sides of a 9-inch pie dish.
Use the bottom of a glass for even packing.
Bake for 10 minutes until lightly golden.
Remove and cool completely while you prepare the filling.
A fully cooled crust prevents sogginess.
2️⃣ Make the Lemon Filling
In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in water until smooth.
Cook over medium heat, stirring constantly, until thickened and bubbling (about 5–7 minutes).
Reduce heat to low. Slowly whisk a few spoonfuls of the hot mixture into the egg yolks (this prevents curdling).
Pour the yolk mixture back into the saucepan.
Cook 2 more minutes, stirring nonstop, until thick and glossy.
Remove from heat and stir in:
Butter
Lemon juice
Lemon zest
The filling should be smooth, bright, and spoon-thick.
3️⃣ Assemble the Pie
Pour the hot lemon filling directly into the cooled crust.
Smooth the top evenly.
Hot filling helps the meringue adhere properly.
4️⃣ Prepare the Meringue
In a clean, grease-free bowl, beat egg whites on medium speed until foamy.
Add cream of tartar and continue beating until soft peaks form.
Gradually add sugar, one tablespoon at a time.
Beat on high speed until stiff, glossy peaks form.
Meringue should hold its shape and shine.
5️⃣ Top & Bake
Spread meringue over the lemon filling, making sure it touches the crust edges (prevents shrinking).
Create decorative swirls with a spoon if desired.
Bake at 350°F (175°C) for 10–12 minutes, until meringue is lightly golden.
Watch closely—meringue browns quickly.
6️⃣ Cool & Chill
Cool at room temperature for 1 hour.
Refrigerate for at least 2 hours before slicing.
This sets the filling and gives clean slices.
PRO TIPS FOR PERFECT RESULTS
Always use fresh lemon juice—bottled juice dulls flavor.
Don’t overbake the meringue or it may weep.
Slice with a clean, hot knife for neat servings.
Serve the same day for best texture.
SERVING IDEAS
Garnish with extra lemon zest
Serve chilled with fresh berries
Perfect for holidays, birthdays, and family gatherings
WHY THIS RECIPE WORKS
Crisp, buttery crust
Balanced sweet-tart lemon filling
Light, stable, bakery-quality meringue
Simple ingredients, professional results
