Easy Lemon Meringue Pie Recipe

Introduction

This Easy Lemon Meringue Pie combines a crisp graham cracker crust with a tangy lemon filling, topped by a fluffy, toasted meringue. It’s a delightful dessert that balances sweet and tart flavors with a light, airy finish.

Ingredients

• 2 cups graham cracker crumbs (about 16 crackers)
• 1/4 cup packed light or dark brown sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter, melted
• 5 large egg yolks (save the whites for the meringue)
• 14-ounce canned sweetened condensed milk
• 1 tablespoon lemon zest
• 1/2 cup freshly squeezed lemon juice (about 6 lemons)
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract (for filling)
• 5 large egg whites
• 1 cup caster sugar or granulated sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract (for meringue)

Instructions

1. Step 1: Preheat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter. Mix until it forms a wet, sand-like texture. Press the mixture evenly into a 9-inch pie plate, covering the bottom and sides using the flat bottom of a glass or measuring cup.
2. Step 2: Bake the crust for 10 minutes. Once baked, set it aside to cool but do not turn off the oven.
3. Step 3: In a medium bowl, whisk together the egg yolks. Stir in the sweetened condensed milk and lemon zest. Add the lemon juice, salt, and vanilla, mixing thoroughly. Pour the lemon filling evenly over the cooled crust.
4. Step 4: Bake the pie for 17-20 minutes until the filling is mostly set but still slightly jiggly.
5. Step 5: Transfer the pie to a wire rack to cool completely. Cover with foil and refrigerate for at least 4 hours, preferably overnight.
6. Step 6: For the meringue, bring a small saucepan with a few inches of water to a simmer over medium heat. In a heatproof bowl, combine the egg whites, sugar, cream of tartar, and salt. Place the bowl over the simmering water, ensuring it doesn’t touch the water.
7. Step 7: Whisk continuously until the sugar dissolves and the mixture thins, about 5-6 minutes. The mixture should be warm and frothy, and testing by finger should reveal no sugar granules. For accuracy, heat should reach 160°F.
8. Step 8: Remove the bowl from heat and stir in vanilla. Using a stand mixer or handheld mixer, beat the mixture on high until stiff, fluffy peaks form, about 5-7 minutes.
9. Step 9: Spread the meringue evenly over the chilled pie. Serve immediately or lightly toast the meringue with a kitchen torch for a golden finish. Slice and enjoy.

Tips & Variations

• For a deeper lemon flavor, add extra zest or a bit more juice, but balance carefully to avoid curdling the filling.
• Use a kitchen torch for perfectly toasted meringue, or place under a broiler for 1-2 minutes watching carefully.
• Substitute the graham cracker crust with a traditional pastry crust if preferred.

Storage

Store the pie covered in the refrigerator for up to 3 days. The meringue may weep or soften over time, so it’s best enjoyed fresh. Reheat slices briefly under a broiler to refresh the meringue’s texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, it’s best to make the pie a day ahead and refrigerate overnight to allow the filling to set fully. Add the meringue topping just before serving for best texture.

What can I do if my meringue is weeping?

Weeping happens when moisture separates from the meringue. To prevent this, ensure the sugar is fully dissolved while cooking the meringue, and avoid storing the pie too long before serving.

Easy Lemon Meringue Pie Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

A classic, tangy and sweet Easy Lemon Meringue Pie featuring a buttery graham cracker crust, a luscious lemon filling made with fresh lemon juice and zest, and a fluffy, perfectly toasted meringue topping. This pie is a refreshing dessert perfect for any occasion, combining creamy, tart, and sweet flavors with a light, airy finish.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs (about 16 crackers)
• 1/4 cup packed light or dark brown sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter, melted

Filling

• 5 large egg yolks (save the whites for the meringue)
• 14-ounce canned sweetened condensed milk
• 1 tablespoon lemon zest
• 1/2 cup freshly squeezed lemon juice (about 6 lemons)
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract

Meringue Topping

• 5 large egg whites
• 1 cup caster sugar or granulated sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Crust: Preheat the oven to 350°F. In a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Mix until the texture is wet and sandy. Press evenly into the bottom and up the sides of a 9-inch pie plate using a flat glass or measuring cup.
2. Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool, keeping the oven on for the filling.
3. Mix Lemon Filling: Whisk together the egg yolks in a medium bowl. Stir in sweetened condensed milk and lemon zest. Add lemon juice, salt, and vanilla and mix until fully combined. Pour carefully onto the cooled crust.
4. Bake Filling: Bake the pie for 17-20 minutes until the filling is mostly set with a slight jiggle in the center.
5. Cool and Chill Pie: Place the pie on a wire rack to cool completely. Cover with foil and refrigerate for at least 4 hours or preferably overnight for best texture and flavor.
6. Prepare Meringue Setup: Fill a small saucepan with a few inches of water and bring to a simmer. Place egg whites, sugar, cream of tartar, and salt in a small heatproof bowl that fits over the pan without touching water to create a double boiler.
7. Cook Meringue Mixture: Constantly whisk over simmering water for 5-6 minutes until sugar dissolves and mixture is warm, frothy, and syrupy reaching 160°F. Test by rubbing mixture between fingers; no sugar grains should be felt.
8. Remove from Heat and Add Vanilla: Take the bowl off the pan, stir in vanilla bean paste or extract, whisking to combine fully.
9. Whip Meringue: Using a stand mixer or handheld mixer, beat the meringue on high speed until fluffy and stiff peaks form, about 5-7 minutes. Peaks should stand tall and not weep.
10. Top Pie with Meringue: Spread the meringue evenly onto the chilled lemon pie. Optionally, use a kitchen torch to lightly toast the meringue for a golden finish.
11. Serve: Slice the pie into wedges and serve immediately. Enjoy your classic lemon meringue pie!

Notes

• Be sure the egg whites for the meringue are at room temperature for better volume.
• Cook the meringue over simmering water carefully to dissolve sugar and avoid scrambled whites.
• Toast the meringue topping with a kitchen torch for a beautiful, caramelized finish.
• Letting the pie chill overnight greatly enhances the texture and flavor.
• Use fresh lemon juice and zest for the best lemon flavor.

Keywords: Lemon Meringue Pie, Lemon Dessert, Classic Pie, Graham Cracker Crust, Fresh Lemon, Meringue Topping, Easy Pie Recipe