Easy Lemon Meringue Pie Recipe

This easy lemon meringue pie is a scrumptious balance of light and fluffy meringue with a tangy lemon punch! It's a standout dessert, and yet it's easy to pull together, even if you aren't a baker! You will LOVE it!

📝 Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter (melted)
• 2 tablespoons granulated sugar
• 5 large eggs yolks (reserve the egg whites)
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup lemon juice (freshly squeezed)
• 2 teaspoons lemon zest
• 2 tablespoons butter
• 5 large egg whites
• 1/2 cup granulated sugar
• 1/2 teaspoon cream of tartar

👨‍🍳 Instructions

1. 1--- Graham Cracker Crust ---
2. 2Make crust: Preheat your oven to 350 degrees Fahrenheit. Combine the crust ingredients in a medium-sized bowl and mix well. Lightly press it into an 8" pie pan, ensuring the edges and bottom are even. Bake in the oven for 10 minutes.
3. 3--- Lemon Filling ---
4. 4seperate eggs: Separate the egg whites and yolks into two large mixing bowls. Set the egg whites aside. Briefly whisk the yolks.
5. 5make filling: Combine the sugar, cornstarch, and salt in a medium-sized pot. Gradually add the water, whisking until it's smooth. Add the lemon juice and zest and cook over medium heat, whisking occasionally, until it's thick and bubbly.
6. 6finish filling: Slowly add one cup of the hot filling to the yolks, whisking to combine. (Make sure you go slow here, you don't want to scramble the eggs.) Add the yolks to the pot with the rest of the filling and cook, whisking for 2 more minutes. Remove the pot from the heat and mix in the butter.
7. 7--- Meringue ---
8. 8make neringue: Once the egg whites come to room temperature (they should not be cold), add the cream of tartar and beat them on medium speed with electric beaters until soft peaks form, about one minute. Add the sugar, 1 tablespoon at a time, and continue to beat until stiff glossy peaks form and the sugar has dissolved completely.
9. 9--- Assemble ---
10. 10assemble pie: Reheat the lemon filling and then pour it into the prepared graham cracker crust.
11. 11add meringue: Spread meringue evenly over the top of the hot filling. Add the meringue first to the edges of the pie and then work your way to the center. Make sure that the meringue comes all the way to the edges to prevent it from shrinking.
12. 12Bake the pie in a preheated 350 degrees Fahrenheit oven for 12-15 minutes, or until the top of the meringue is golden. Remove it from the oven and set it aside to cool completely.