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Easy Lemon Meringue Pie Recipe
This easy lemon meringue pie is a scrumptious balance of light and fluffy meringue with a tangy lemon punch! It's a standout dessert, and yet it's easy to pull together, even if you aren't a baker! You will LOVE it!
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 8 servings
Calories: 334 kcal
Course:
Dessert
Cuisine:
North American
Ingredients
Graham Cracker Crust
- 1 ½ 1 ½ cups Graham cracker crumbs
- 6 6 tablespoons butter melted
- 2 2 tablespoons granulated sugar
Lemon Filling
- 5 5 large eggs yolks reserve the egg whites
- ¾ ¾ cup granulated sugar
- ⅓ ⅓ cup cornstarch
- ¼ ¼ teaspoon salt
- 1 1 cups water
- ½ ½ cup lemon juice freshly squeezed
- 2 2 teaspoons lemon zest
- 2 2 tablespoons butter
Meringue
- 5 5 large egg whites
- ½ ½ cup granulated sugar
- ½ 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.
Cup of Yum
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 recipe has been adapted from the Better Homes and Gardens New Cookbook. We've made the pie less sweet and more lemony, which is just how we like it.
Nutrition Information
Serving
1 slice (of 8)
Calories
334kcal
(17%)
Carbohydrates
54g
(18%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
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%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 334
% 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.