Lemon Meringue Pie with Graham Cracker Crust

Customized lemon meringue pie with graham cracker crust and and a little less sweet.

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Lemon Meringue Pie with Graham Cracker Crust

  • Total time: 1 Hour
  • Servings: 1 Pie

Ingredients

Crust

  • 1 1/2 Cups Graham Cracker Crumbs (about 24 squares)
  • 2 Tbsp Sugar
  • 1/3 Cup Butter, melted
  • 1 tsp Lemon Zest (optional)

Filling

  • 1 Cup Sugar
  • 5 Tbsp Cornstarch
  • 1/4 tsp Salt
  • 4 Egg Yolks (set aside whites for meringue)
  • 1/2 Cup Fresh Lemon Juice
  • 2 Cups Cold Water
  • 1 1/2 tsp Grated Lemon Zest
  • 5 Tbsp Unsalted Butter, sliced

Meringue

  • 4 Egg Whites
  • 1/4 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 3 Tbsp Sugar

Directions

  • 1)

    For The Crust: Preheat oven to 375°F. Mix together graham cracker crumbs, sugar and lemon zest (if using). Add melted butter and mix with a fork until crumbs are all coated with butter. Press into a 9 inch pie plate and bake 8 minutes until just browned. Set aside to cool.

  • 2)

    For The Filling: In a heavy medium-sized saucepan stir together the sugar, cornstarch, salt, egg yolks, and lemon juice. Add 2 cups of cold water and whisk until well blended. Cook over MODERATE heat, whisking or stirring CONSTANTLY, until the mixture comes to a full boil. Cook, stirring, for 1 minute. Remove from the heat and stir in the lemon zest and butter, stirring until butter melts. Pour the filling into the cooled graham cracker crust, place a round of waxed paper directly on the surface, and cool on a rack to room temperature (or you can put the meringue right on and bake it).

  • 3)

    For The Meringue: Preheat the oven to 350°F. Combine the egg whites, cream of tartar, and salt in a large bowl. Beat with an electric mixer until soft peaks begin to form. Gradually add the sugar and continue to beat until stiff glossy peaks form. Do not overbeat or the meringue will be dry. Remove the waxed paper from the top of the pie filling. Pile the meringue over the filling and spread it to slightly overlap the edge of the crust (this is important or meringue will shrink inward over the filling). Make decorative swirls with the back of a spoon. Bake until the top is pale golden brown, 12 to 15 minutes. Place on a rack and cool to room temperature. Refrigerate until just chilled and set, about 2 hours. Slice with a sharp knife dipped into hot water.