Real Lemon Pie (Printable)
Tangy, creamy lemon filling in a buttery graham cracker crust with golden meringue topping.
# What You'll Need:
→ Graham Cracker Crust
01 - 1 1/4 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/3 cup unsalted butter, melted
→ Lemon Filling
04 - 1 cup granulated sugar
05 - 2 tablespoons cornstarch
06 - 1/4 teaspoon salt
07 - 1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
08 - 1/2 cup freshly squeezed lemon juice (about 2 to 3 lemons)
09 - 4 large egg yolks
10 - 1 1/4 cups water
11 - 3 tablespoons unsalted butter
→ Meringue Topping
12 - 4 large egg whites
13 - 1/4 teaspoon cream of tartar
14 - 1/2 cup granulated sugar
# How-to Steps:
01 - Preheat oven to 350°F. Set a rack in the center position.
02 - Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie pan.
03 - Bake the crust for 8 minutes until lightly toasted and fragrant. Remove from the oven and set aside to cool while preparing the filling.
04 - Whisk together granulated sugar, cornstarch, salt, and lemon zest in a medium saucepan. Gradually whisk in the lemon juice, egg yolks, and water until completely smooth and no lumps remain.
05 - Place the saucepan over medium heat and whisk constantly for 6 to 8 minutes until the mixture thickens noticeably and comes to a gentle boil. Remove from heat immediately and whisk in the butter until fully incorporated and glossy.
06 - Pour the hot lemon filling directly into the baked crust, spreading it into an even layer with a spatula.
07 - In a spotlessly clean bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Increase speed to high and add the sugar in a slow, steady stream. Continue beating until stiff, glossy peaks hold their shape.
08 - Spread the meringue over the hot filling, making sure to seal the edges directly against the crust to prevent shrinking or weeping. Create decorative swirls or peaks with the back of a spoon.
09 - Bake for 12 to 15 minutes until the meringue peaks are golden brown and lightly toasted.
10 - Cool the pie completely at room temperature, then refrigerate for at least 2 hours before slicing to allow the filling to set properly.
# Expert Pointers:
01 -
- The filling sets into a silky, spoonable custard that wobbles just slightly when you nudge the pan, which is honestly the most satisfying thing.
- Graham cracker crust means no rolling pin required, so it comes together with barely any fuss.
02 -
- Whisk the filling constantly while it cooks because even a few seconds of resting on the heat can give you lumpy custard.
- Make sure your bowl and whisk are completely free of grease or egg yolk when beating the meringue or it will never reach stiff peaks.
03 -
- Roll the lemons firmly on the counter before juicing them because warming them up releases nearly twice as much liquid.
- The secret to a meringue that does not weep is spreading it over the hot filling so the heat cooks the bottom of the whites instantly.