Real Lemon Pie (Printable View)
Bright, tangy lemon filling in a buttery graham crust with golden meringue topping.
# Ingredient List:
→ Graham Cracker Crust
01 - 1 1/4 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/3 cup unsalted butter, melted
→ Lemon Filling
04 - 1 cup granulated sugar
05 - 2 tablespoons cornstarch
06 - 1/4 teaspoon salt
07 - 1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
08 - 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
09 - 4 large egg yolks
10 - 1 1/4 cups water
11 - 3 tablespoons unsalted butter
→ Meringue Topping
12 - 4 large egg whites
13 - 1/4 teaspoon cream of tartar
14 - 1/2 cup granulated sugar
# How to Make It:
01 - Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
02 - Bake the crust for 8 minutes until set and lightly toasted. Remove from the oven and set aside to cool.
03 - In a medium saucepan, whisk together sugar, cornstarch, salt, and lemon zest. Gradually whisk in the lemon juice, egg yolks, and water until completely smooth.
04 - Place the saucepan over medium heat and whisk constantly for 6 to 8 minutes until the mixture thickens and reaches a gentle boil. Remove from heat and whisk in the butter until fully melted and incorporated.
05 - Pour the hot lemon filling directly into the prepared graham cracker crust, spreading evenly.
06 - In a clean, grease-free bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks hold their shape.
07 - Spread the meringue over the hot filling, making sure to seal the edges against the crust to prevent shrinking or weeping.
08 - Bake for 12 to 15 minutes until the meringue peaks are golden brown. Watch carefully to avoid over-browning.
09 - Cool the pie at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing and serving.
# Expert Suggestions:
01 -
- The filling sets into a silky, spoonable custard that balances sweet and tart perfectly.
- It looks fancy enough for a dinner party but comes together with everyday pantry ingredients.
02 -
- Constant whisking while cooking the filling is nonnegotiable, because even a few seconds of stillness will leave you with lumpy scrambled egg curds.
- Sealing the meringue to the crust edge prevents it from shrinking and pulling away as it cools.
03 -
- Rolling the graham crumbs in a zip top bag with a rolling pin gives a more even crumb than pulsing in a food processor.
- A splash of vanilla extract beaten into the meringue adds warmth without overpowering the lemon.