Lemon Meringue Pie with Graham Cracker Crust

Ingredients

• 180 ggraham crackers
• 2 tablespoonsicing sugar
• 85 gunsalted butter, melted
• 4 largeegg yolks (use the whites for the meringue)
• 240 gcold water
• 200 ggranulated sugar
• 30 gcornflour
• 1/4 teaspoonsalt
• 120 gfresh lemon juice
• 1 tablespoonlemon zest
• 28 gunsalted butter
• 4 largeegg whites
• 200 ggranulated sugar
• 1 teaspoonvanilla paste or extract
• 1/8 teaspoonsalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Make the crumbs

   Put the graham crackers and icing sugar in a food processor and blitz to fine crumbs. Add the melted butter and blend until the mixture is thick and crumbly.

3. 3

   Shape the crust

   Press the mixture evenly into a 23 cm pie dish, without packing it too firmly. Smooth the surface with the back of a spoon or a measuring cup.

4. 4

   Bake the crust

   Bake for 15 minutes, then take the crust out of the oven and leave it to cool.

5. 5

   Whisk the yolks

   Whisk the egg yolks by hand in a medium bowl, then set them aside.

6. 6

   Cook the lemon curd

   In a medium saucepan, whisk together the water, sugar, lemon juice, cornflour, salt and lemon zest over a medium heat. Bring to the boil, whisking regularly, and cook until thick and glossy.

7. 7

   Temper the yolks

   Take the pan off the heat. Whisk in the hot mixture a tablespoon at a time, adding about 5 tablespoons in total. Once the yolks have warmed, pour them back into the saucepan and return it to a low-medium heat. Whisk continuously until the mixture thickens and boils again.

8. 8

   Finish the filling

   Remove the pan from the heat and stir in the butter. Spoon the curd into the chilled crust; for an especially smooth filling, pass it through a fine-mesh sieve first.

9. 9

   Chill the filling

   Let the curd cool to room temperature, then cover it with cling film and refrigerate for at least 4 hours, until cold and set.

10. 10

    Warm the egg whites

    Put the egg whites and sugar in the bowl of a metal stand mixer or a heatproof mixing bowl. Set it over a pan of simmering water, making sure the bowl does not touch the water.

11. 11

    Dissolve the sugar

    Whisk the egg-white mixture until the sugar has dissolved; it should feel smooth when rubbed between your fingertips. If using a food thermometer, the mixture should reach 71°C.

12. 12

    Whip the meringue

    Transfer the warm mixture to a stand mixer fitted with a whisk attachment. Add the vanilla and a pinch of salt. Start at a low speed and gradually increase to high, whisking until stiff peaks form and the meringue is cool, very thick and glossy.

13. 13

    Top the pie

    Spoon the meringue over the lemon filling and spread it evenly with an offset spatula, or pipe it on. Shape a few peaks and dips, then brown the top with a blowtorch or under a hot grill for 2–4 minutes.

14. 14

    Slice and store

    Cut the pie with a sharp knife, wiping the blade between cuts for neat slices. Keep any leftover pie covered in the refrigerator for 2–3 days.

What is lemon meringue pie?

Lemon meringue pie is a classic American dessert built from a crisp base, tangy lemon filling and a cloud of toasted meringue. This version uses a graham cracker crust instead of pastry, giving it a sweet, crumbly texture and simplifying the base.

The contrast is what makes each layer count: the citrus curd is sharp and smooth, while the Swiss meringue is glossy and soft with a lightly browned surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 6g protein, 59g carbs, 13g fat.

The graham crackers and sugars provide most of the carbohydrates, while the butter contributes much of the fat. Egg yolks and whites supply the protein, with the yolks also adding fat. For a more balanced plate, serve a slice after a meal with fresh fruit alongside.

Why use a graham cracker crust?

Crumb size: Blitz the crackers and icing sugar until fine so the butter can coat the crumbs evenly and the crust holds together.

Gentle pressing: Pack the mixture firmly enough to make a base, but avoid compressing it too hard. A spoon or measuring cup helps smooth it into an even layer.

Getting the lemon curd right

Thickening: Whisk the water, sugar, lemon, cornflour and salt as the mixture heats, and keep whisking as it comes to the boil. It should turn thick and glossy before you add the yolks.

Tempering: Add the hot mixture to the yolks gradually, whisking throughout. This warms the yolks before they return to the pan and helps them blend smoothly into the filling.

Chilling before topping

Set time: Let the curd cool to room temperature before covering and chilling it for at least 4 hours. It should be cold and set before the meringue goes on.

Smooth finish: For a particularly silky filling, strain the curd before spooning it into the crust. This is optional; the recipe works without straining.

Making Swiss meringue

Gentle heat: Keep the bowl above, not in, the simmering water. Whisk the whites and sugar until the grains dissolve; the mixture should feel smooth between your fingertips.

Whipping: Start slowly, then increase the mixer speed. Stop when the meringue is cool, glossy and holds stiff peaks.

Browning and serving

Colour: Use a blowtorch to brown the peaks, or put the pie under a hot grill for 2–4 minutes. Keep a close eye on it under the grill, as the surface can brown quickly.

Slices: A sharp knife makes cleaner portions, and wiping it between cuts helps keep the lemon and meringue layers distinct. Serve the pie chilled.

Recipe notes & tips

• Cool the baked crust before adding the lemon filling.
• Whisk regularly as the curd heats so it thickens evenly.
• Add the hot mixture to the yolks one tablespoon at a time.
• Check the meringue mixture feels smooth before whipping it.
• Keep the pie chilled until you are ready to slice and serve.
• Wipe the knife between cuts for neater portions.

Variations

• Extra lemon: Add more lemon zest for a brighter citrus aroma.
• Piped topping: Pipe the meringue over the curd for a more defined finish.
• Toasted crumbs: Reserve a few fine graham cracker crumbs to scatter lightly over the top.
• Torch finish: Brown the meringue with a blowtorch to control the colour on its peaks.
• Grill finish: Use a hot grill for 2–4 minutes instead of a blowtorch, watching closely.

Common mistakes to avoid

• Crust pressed too firmly: Press it just enough to hold together so it does not become overly compact.
• Lumpy curd: Whisk regularly as it heats and keep whisking while it thickens.
• Yolks added too quickly: Temper them gradually with about 5 tablespoons of hot mixture before returning them to the pan.
• Sugar not dissolved: Rub a little of the warmed egg-white mixture between your fingertips and continue whisking if it still feels grainy.
• Meringue whipped too little: Continue until it is cool, glossy and holds stiff peaks.
• Topping browned too far: Watch it closely under the grill and remove the pie once the surface is browned.

How to store

Cover leftover pie and keep it in the refrigerator for 2–3 days. Serve chilled; the recipe does not specify reheating.

Frequently asked questions