Easy Lemon Meringue Pie Recipe
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
334 kcal
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Course
Dessert
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Cuisine
North American
Easy Lemon Meringue Pie Recipe
Description
The recipe starts with a graham cracker crust consisting of crumbs, melted butter, and sugar pressed into a pie pan and baked until firm. For the lemon filling, egg yolks are gently incorporated into a mixture of sugar, cornstarch, water, lemon juice, and zest, then cooked until thick and bubbly. Butter enriches the filling before it's poured into the crust.
The meringue is prepared by whipping egg whites at room temperature with cream of tartar and sugar until glossy peaks form. This is spread over the lemon filling and baked briefly to brown the peaks. The resulting pie has a firm yet creamy lemon layer beneath a soft, sweet meringue topping, all resting on a crumbly crust.
The balance of tartness from fresh lemon juice and zest with the sweetness of the meringue and graham cracker crust defines the flavor profile. The baking process gives the pie structure and the delicate meringue its characteristic texture.
This adaptation reduces sweetness and enhances lemon flavor compared to traditional recipes, resulting in a pie with bright citrus notes and less sugary heaviness.
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter melted
- 2 tablespoons granulated sugar
Lemon Filling
- 5 large egg reserve the egg whites, yolks
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 cups water
- ½ cup lemon juice freshly squeezed
- 2 teaspoons lemon zest
- 2 tablespoons butter
Meringue
- 5 large egg white
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
Instructions
Graham Cracker Crust
- Preheat your oven to 350 degrees Fahrenheit. Combine the crust ingredients in a medium-sized bowl and mix well. Lightly press it into an 8" pie pan, ensuring the edges and bottom are even. Bake in the oven for 10 minutes.
Lemon Filling
- Separate the egg whites and yolks into two large mixing bowls. Set the egg whites aside. Briefly whisk the yolks.
- Combine the sugar, cornstarch, and salt in a medium-sized pot. Gradually add the water, whisking until it's smooth. Add the lemon juice and zest and cook over medium heat, whisking occasionally, until it's thick and bubbly.
- Slowly add one cup of the hot filling to the yolks, whisking to combine. (Make sure you go slow here, you don't want to scramble the eggs.) Add the yolks to the pot with the rest of the filling and cook, whisking for 2 more minutes. Remove the pot from the heat and mix in the butter.
Meringue
- Once the egg whites come to room temperature (they should not be cold), add the cream of tartar and beat them on medium speed with electric beaters until soft peaks form, about one minute. Add the sugar, 1 tablespoon at a time, and continue to beat until stiff glossy peaks form and the sugar has dissolved completely.
Assemble
- Reheat the lemon filling and then pour it into the prepared graham cracker crust.
- Spread meringue evenly over the top of the hot filling. Add the meringue first to the edges of the pie and then work your way to the center. Make sure that the meringue comes all the way to the edges to prevent it from shrinking.
- Bake the pie in a preheated 350 degrees Fahrenheit oven for 12-15 minutes, or until the top of the meringue is golden. Remove it from the oven and set it aside to cool completely.
Notes
- This version is adapted from the Better Homes and Gardens New Cookbook with less sweetness and more pronounced lemon flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1 slice (of 8) | |
| Calories | 334kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 273mg | 11% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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