Lemon Meringue Pie with Lemon Thyme Meringue

Ingredients

• 9 whole (140 g)graham crackers
• 5 tbsp (70 g)unsalted butter, melted
• ⅓ cup (67 g)lightly packed brown sugar
• ¼ tspfine kosher salt
• 1½ cups (350 ml)water
• 1 cup (200 g)sugar
• 3 tbsp (45 ml)cornflour
• 6 largeegg yolks
• ¼ tspfine kosher salt
• 4 tbsp (57 g)unsalted butter
• ¾ cup (177 ml)freshly squeezed lemon juice
• 1 tbsplemon zest
• 6 largeegg whites
• 1½ cups (300 g)sugar
• ⅛ tspfine kosher salt
• 2 tbspfresh lemon thyme leaves (optional)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Make the crumbs

   Grind the graham crackers, melted butter, brown sugar and ¼ tsp salt in a food processor until finely crumbed.

3. 3

   Shape the crust

   Tip the crumbs into a 23 cm pie dish and press them into an even crust, using the base of a glass to compact it.

4. 4

   Bake the crust

   Bake for about 10 minutes, until set and toasted, then leave to cool.

5. 5

   Cook the filling

   In a large, heavy-based saucepan, whisk together the water, sugar, cornflour, egg yolks and ¼ tsp salt. Cook over a medium heat, whisking constantly, until thickened and boiling; continue to boil for 2 minutes.

6. 6

   Add lemon

   Take the pan off the heat and stir in the butter until incorporated, then whisk in the lemon juice.

7. 7

   Strain the filling

   Strain the lemon mixture into a bowl and stir in the zest.

8. 8

   Fill the crust

   Pour the mixture into the prepared pie shell and bake for 10 minutes.

9. 9

   Chill the pie

   Cool the pie to room temperature on a rack, then refrigerate for at least 1½ hours or overnight. If chilling overnight, cover the filling with cling film once fully chilled.

10. 10

    Combine the meringue

    Once the pie is fully chilled, whisk the sugar and egg whites together in a large metal bowl. The mixture will be thick and grainy.

11. 11

    Heat the mixture

    Pour 2.5 cm of water into a medium saucepan and bring it to a gentle simmer over a medium-low heat. Set the bowl over the water and stir with a rubber spatula, scraping down the sides, until the sugar has completely dissolved and the mixture feels smooth rather than grainy. It should reach 60°C.

12. 12

    Whip the meringue

    Transfer the heated mixture to a stand mixer fitted with the whisk attachment, add ⅛ tsp salt and beat on medium-high until light, fluffy and glossy, and the bowl feels close to room temperature.

13. 13

    Top the pie

    Remove the meringue from the mixer and gently fold in the lemon thyme leaves. Spoon it over the chilled filling, spread it to the edges of the crust with a metal decorating spatula so the filling is covered, and make decorative swirls.

14. 14

    Toast and serve

    Toast the meringue with a blowtorch and serve. You can spread and toast it a few hours ahead, then store the pie uncovered in the refrigerator. Slice with a sharp knife dipped in hot water.

What is lemon meringue pie?

Lemon meringue pie is a classic dessert built from a pastry or crumb crust, sharp lemon filling and a cloud of meringue. This version uses a graham cracker crust, giving the pie a buttery, lightly caramelised base.

The lemon thyme is an optional twist rather than a defining feature of the classic pie. Its gentle herbal aroma complements the citrus without taking away from the bright filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1170 calories, 13g protein, 177g carbs, 38g fat.

The crust and both layers of sugar provide most of the carbohydrates, while butter and egg yolks contribute much of the fat. The egg whites and yolks supply most of the protein. Serve a modest slice with fresh berries to add a fresh contrast to the rich pie.

Why use a graham cracker crust?

Even crumbs: Grinding the crackers finely helps the melted butter and brown sugar bind them into a crust that holds together when sliced.

Firm base: Press the crumbs evenly across the base and up the sides of the dish, using the bottom of a glass to compact them. Baking the shell first helps it set before the filling goes in.

Getting a smooth lemon filling

Constant whisking: Keep the whisk moving as the water, sugar, cornflour, yolks and salt heat. This helps the mixture thicken evenly and reduces the chance of lumps forming.

Straining: Pass the cooked mixture through a sieve before adding the zest. This catches any small lumps and gives the filling a smoother texture.

How to tell the filling is ready

On the hob: The filling should thicken and come to a boil, then cook at a boil for 2 minutes while you whisk continuously.

Before topping: Give the pie the full chilling time so the filling is cold and set before the warm meringue is added. The recipe allows at least 1½ hours in the refrigerator, or an overnight chill.

Making glossy meringue

Dissolve the sugar: Warm the egg whites and sugar over gently simmering water, stirring and scraping the sides of the bowl. Rub a little mixture between your fingers to check that no sugar grains remain.

Whip until cool: Beat the warmed mixture until it is light, glossy and fluffy, and the bowl feels close to room temperature. Fold in the thyme gently so you keep the airy texture.

Finishing and serving

Cover the filling: Spread the meringue right to the crust’s edges to cover the lemon layer. Swirls add a decorative finish and give the torch more peaks to toast.

Slice cleanly: Dip a sharp knife in hot water before cutting, wiping it between slices if needed. The pie is rich and lemony, so small slices pair well with fresh berries.

Recipe notes & tips

• Press the crumb mixture firmly and evenly into the dish so the crust is less likely to crumble when sliced.
• Whisk continuously while the lemon filling cooks, especially as it starts to thicken.
• Strain the filling before adding the zest for a smoother result.
• Let the pie chill fully before making and adding the meringue.
• Check the warmed meringue between your fingers for sugar grains before whipping.
• Spread the meringue all the way to the crust edges to cover the lemon layer.

Variations

• Skip the thyme: Leave out the lemon thyme for a more traditional meringue topping.
• Add extra zest: Increase the lemon zest for a more pronounced citrus aroma.
• Use a pastry shell: Replace the crumb crust with a baked pastry case.
• Toast without a torch: Brown the meringue briefly under a hot grill, watching it closely.
• Serve with berries: Add fresh berries alongside each slice for a fruity contrast.

Common mistakes to avoid

• Loose crust: Press the crumbs firmly into the dish and bake until set.
• Lumpy filling: Whisk constantly as it cooks and strain it before adding the zest.
• Undercooked filling: Once it boils, keep whisking and cook it for the full 2 minutes.
• Grainy meringue: Continue stirring over the simmering water until the sugar has dissolved.
• Meringue sliding off: Chill the pie fully before topping and spread the meringue right to the crust edges.
• Over-toasting: Move the blowtorch steadily and stop once the peaks are toasted.

How to store

Store the pie in the refrigerator. The recipe allows the meringue-topped pie to be kept uncovered in the fridge for a few hours before serving; for longer storage, cover the chilled filling before adding the meringue. Serve chilled rather than reheating.

Frequently asked questions