Lemon Meringue Pie with Graham Cracker Crust

This lemon meringue pie recipe with graham cracker crust combines tart lemon curd and silky Swiss meringue. A graham cracker base adds texture and flavor and cuts down on time!

📝 Ingredients

• 180 g graham crackers
• 2 Tablespoons powdered sugar
• 85 g unsalted butter (melted)
• 4 large egg yolks (use whites for meringue)
• 240 g cold water
• 200 g granulated sugar
• 30 g cornstarch
• 1/4 teaspoon salt
• 120 g fresh lemon juice
• 1 Tablespoon lemon zest
• 28 g unsalted butter
• 4 large egg whites
• 200 g granulated sugar
• 1 teaspoon vanilla paste or extract
• 1/8 teaspoon salt

👨‍🍳 Instructions

1. 1Preheat oven to 350°F (180°C).
2. 2Add the graham crackers and sugar to a food processor and blend into fine crumbs. Blend in melted butter to create a thick and crumbly mixture.
3. 3Press the mixture evenly but not too hard into a 9-inch pie pan. Use the back of a spoon or measuring cup to smooth it out for a clean look.
4. 4Bake the crust for 15 minutes, remove from the oven and cool.
5. 5--- The filling ---
6. 6Add the egg yolks to a medium bowl and whisk them together by hand. Set aside.
7. 7Whisk water, sugar, lemon juice, cornstarch, salt, and lemon zest in a medium saucepan over medium heat. Let it boil, whisking regularly until it becomes thick and glossy.
8. 8Take it off the heat, and add a tablespoon at a time of the hot mixture into the egg mixture, whisking while you do. Once you've added about 5 tablespoons worth and the egg yolks have warmed, add everything back into the saucepan and place it over low-medium heat. Cook until the mixture is thick and boiling again, whisking continuously.
9. 9Remove it from the heat and stir through the butter. Dollop this mixture into the chilled crust. If you want extra smooth curd, pass it through a fine-mesh strainer first.
10. 10Let the curd cool to room temperature, then cover it with a piece of plastic wrap and let it chill in the refrigerator for at least 4 hours until cold and set.
11. 11--- Swiss meringue ---
12. 12Combine egg whites and sugar in the bowl of your metal stand mixer or a heat-proof mixing bowl. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
13. 13Whisk the egg white mixture until the sugar has dissolved when you rub some between your fingertips. If you have a food thermometer, it should read 160°F/71°C.
14. 14Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Add in the vanilla paste and a pinch of salt. Start on a low speed, gradually increasing to high speed. Whisk until stiff peaks form, and the mixture has cooled and is very thick and glossy.
15. 15--- Assembling and serving ---
16. 16Dollop the meringue over the lemon filling and use an offset spatula to spread it in an even layer. You could also use a piping bag to add the meringue. Add in a few glossy peaks and dips to the meringue. Torch the meringue with a blow torch so it's a deep golden brown. Alternatively, place it under a hot broiler for 2-4 minutes until browned on top.
17. 17Slice the pie with a sharp knife. If you want clean slices, wipe the knife in between each cut. Store leftover pie covered in the refrigerator for 2-3 days.