Lemon Pie Recipe

Preheat

Preheat oven to 350°F (175°C).

Combine graham cracker crumbs, 2 tablespoons sugar, and 1/4 teaspoon salt in a medium bowl. Stir in melted butter until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan to form a compact crust (use the bottom of a measuring cup for an even surface).

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C) if you plan to brown meringue later.

In a medium saucepan, whisk together 1 cup sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt until well combined.

Gradually whisk in 1 cup water until smooth, then add 3/4 cup fresh lemon juice and 1 tablespoon lemon zest. Place the saucepan over medium heat.

Cook, whisking constantly, until the mixture comes to a full simmer and begins to thicken and turn glossy, about 4–6 minutes. Continue to simmer gently for 1 minute to eliminate any raw cornstarch taste.

In a small bowl, temper the 4 lightly beaten egg yolks by slowly whisking in about 1/3 cup of the hot lemon mixture until the yolks are warmed. Then whisk the tempered yolk mixture back into the saucepan.

Return the pan to medium-low heat and cook, stirring constantly, for 1–2 minutes until the filling is thick and coats the back of a spoon. Do not boil vigorously to avoid curdling.

Remove the pan from heat and whisk in the 4 tablespoons cold butter, one piece at a time, until fully incorporated and the filling is silky.

Taste and adjust: add a pinch more salt or a teaspoon of sugar if the filling is too tart. Let the filling cool for 5 minutes, then pour it into the prepared cooled crust. Smooth the top with a spatula.

If making ahead, press plastic wrap directly on the surface of the lemon filling to prevent a skin from forming and refrigerate until chilled. Otherwise proceed to meringue step.

If topping with meringue, preheat oven to 325°F (160°C) if not already at that temperature. Make sure the lemon filling is slightly warm or at room temperature (not hot).

In a clean, grease-free bowl, beat the 4 room-temperature egg whites with 1/4 teaspoon cream of tartar until frothy. Gradually add 1/2 cup sugar in three additions while continuing to beat until glossy stiff peaks form. Beat in 1/2 teaspoon vanilla extract.

Spread or pipe the meringue over the lemon filling, sealing it to the edges of the crust so no filling is exposed (this helps prevent weeping). Create peaks if desired.

Bake the pie at 325°F (160°C) for 10–12 minutes, or until the meringue is lightly golden. For deeper color, briefly place under a broiler for 15–30 seconds while watching closely. Remove from oven and cool on a wire rack for 30 minutes, then chill for at least 2 hours before serving.

If you prefer whipped cream instead of meringue: whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form, then spread over chilled lemon filling and serve immediately.