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Easy Lemon Meringue Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/easy-lemon-meringue-pie-recipe/