Lemon Meringue Pie

 

 

 

 

 

 

 

 

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs (or a 9-inch pie crust, baked and cooled)

¼ cup sugar

6 tablespoons butter, melted

For the Lemon Filling:

1 cup sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

¼ teaspoon salt

1 ½ cups water

2 lemons, juiced and zested (about ½ cup juice and 1 tablespoon zest)

2 tablespoons butter

4 large egg yolks, beaten

For the Meringue:

4 large egg whites

½ teaspoon cream of tartar

½ cup sugar

Instructions

Preheat oven to 350°F (175°C).

To make the crust, combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan and bake for 8 minutes. Let cool completely.

For the lemon filling, whisk sugar, flour, cornstarch, and salt in a saucepan. Gradually whisk in water, lemon juice, and zest. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

Gradually stir a small amount of the hot mixture into the beaten egg yolks, then pour the yolk mixture back into the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter until smooth. Pour filling into the baked crust.

For the meringue, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff glossy peaks form.

Spread the meringue over the hot filling, sealing the edges to the crust to prevent shrinking.

Bake for 10–12 minutes, or until the meringue is golden brown.

Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.

This Lemon Meringue Pie is a classic — silky lemon filling, crisp crust, and fluffy golden meringue just like Grandma’s perfect Sunday dessert.