The first time I made lemon meringue pie, I was twelve, and my grandmother insisted I whisk the meringue “until it stands proud like a cloud.” I remember the bright citrus scent filling the kitchen and the buttery crust cooling by the window. That golden-topped pie became the star of every family Sunday—and still does.
Ingredients :
For the Crust
• 1 ½ cups graham cracker crumbs (or 1 pre-baked 9-inch pie crust)
• ¼ cup sugar
• 6 tablespoons butter, melted
For the Lemon Filling
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 2 lemons, juiced and zested (about ½ cup juice, 1 tablespoon zest)
• 2 tablespoons butter
• 4 large egg yolks, beaten
For the Meringue
• 4 large egg whites
• ½ teaspoon cream of tartar
• ½ cup sugar
Directions :
1. Preheat & Prep:
Set oven to 350°F (175°C).
2. Make the Crust:
Combine graham cracker crumbs, sugar, and melted butter. Press into your pie pan and bake 8 minutes. Cool completely.
3. Cook the Lemon Filling:
In a saucepan, whisk together sugar, flour, cornstarch, and salt. Gradually add water, lemon juice, and zest. Stir over medium heat until thick and bubbly.
4. Temper the Eggs:
Slowly whisk a bit of the hot mixture into the beaten yolks. Return all to the pan. Stir 2 minutes, then remove from heat and blend in butter. Pour into crust.
5. Whip the Meringue:
Beat egg whites and cream of tartar until soft peaks form. Add sugar gradually, beating until glossy peaks stand firm.
6. Top and Bake:
Spread the meringue over the warm filling, sealing edges to crust. Bake 10–12 minutes until golden.
7. Cool and Chill:
Let it cool for 1 hour, then refrigerate at least 3 hours before serving.
