Lemon Meringue Pie Recipe
Golden meringue, lemon zest, graham cracker crust
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Ingredients
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Graham cracker crust
Lemon curd filling
Meringue topping
Method
Graham cracker crust
- 1
Prepare and blind-bake crust
Preheat the oven to 350°F (175°C). Place 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1 teaspoon salt in a medium bowl and stir to combine. Melt 6 tablespoons unsalted butter and pour over crumbs. Mix until crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish using the bottom of a measuring cup or glass. Prism to about 1/4-inch thickness on base and slightly thicker at edges. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment and bake 3–5 more minutes until edges are slightly golden. Remove from oven and let cool while preparing filling. Keep oven on for later browning of meringue if needed.
Lemon curd filling
- 2
Make curd base
In a medium saucepan whisk together 1 cup granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt until evenly combined. Gradually whisk in 3 whole eggs and 2 egg yolks until smooth and no lumps of cornstarch remain. Whisk in 3/4 cup fresh lemon juice and 2 tablespoons lemon zest.
- 3
Cook curd
Place the saucepan over medium-low heat. Cook, stirring constantly with a heatproof spatula or whisk, scraping the bottom and sides, until the mixture thickens and comes to a gentle boil — about 6–8 minutes. Once it thickens and holds a line when stirred, continue cooking 30–60 seconds more to fully activate the cornstarch. Remove from heat.
- 4
Finish curd
Immediately stir in 4 tablespoons unsalted butter, cut into pieces, and stir until fully incorporated and smooth. Taste and, if desired, add up to 1 tablespoon extra lemon juice for brightness. Strain the curd through a fine-mesh sieve into a heatproof bowl to remove any cooked egg bits and the zest if you prefer a silky texture. Let cool 10 minutes, then pour the hot curd into the cooled graham crust, smoothing the top. Chill the pie in the refrigerator for at least 30 minutes while you prepare the meringue so the curd sets slightly (curd should be warm but not piping hot when meringue is added).
Meringue topping
- 5
Prepare egg whites
Bring egg whites (4 large) to room temperature for about 20–30 minutes for better volume. In a clean, dry mixing bowl, combine the egg whites and 1/2 teaspoon cream of tartar. Using an electric mixer on medium speed, beat until soft peaks form.
- 6
Add sugar
Gradually add 1/2 cup granulated sugar in 2–3 additions while continuing to beat on medium-high speed. After each addition wait about 10–15 seconds so sugar dissolves. Once all sugar is added, increase speed to high and beat until glossy stiff peaks form and the sugar is fully dissolved (rub a small amount between fingers — it should feel smooth, not gritty). Beat in 1/2 teaspoon vanilla extract.
- 7
Top and brown
Remove the chilled lemon curd pie from the refrigerator. Immediately dollop or pipe the meringue onto the curd, making sure the meringue seals to the crust edge all around (this prevents weeping). Create peaks for a golden finish. Option 1: Bake in the preheated oven at 350°F (175°C) for 8–10 minutes until the meringue is golden on top. Option 2 (preferred for more controlled browning): Use a kitchen blowtorch and carefully brown the peaks until evenly golden. If you used the oven, watch closely to avoid overbrowning and collapse. After browning, let the pie cool on the counter 30 minutes, then chill at least 1 hour before serving to fully set the meringue and curd.
- 8
Garnish and serve
Right before serving, sprinkle the meringue with the optional 1 teaspoon lemon zest for extra aroma and a decorative touch. Slice with a hot, dry knife (wipe between slices) for clean slices. Serve chilled or at room temperature within 24 hours for best texture.
