Description
A delightful creamy lemon meringue pie with a graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 14 oz sweetened condensed milk
- 4 large egg yolks
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 serving Whipped cream for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Make the Crust:
- In a bowl, combine graham cracker crumbs and 1/3 cup sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press firmly into a 9-inch pie pan.
- Bake for 10 minutes, then let it cool.
- Prepare the Filling:
- In a medium bowl, whisk egg yolks, lemon juice, and lemon zest until thickened.
- Add the sweetened condensed milk and mix until smooth.
- Pour the lemon mixture into the cooled crust.
- Prepare the Meringue:
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form.
- Spread meringue over the lemon filling, sealing to the edges of the crust.
- Bake the Pie:
- Bake for 15-20 minutes or until meringue is golden brown.
- Cool on a wire rack, then refrigerate for at least 3 hours to set.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use freshly squeezed lemon juice for a more vibrant flavor.
- For a fluffier meringue, avoid getting any yolk in the whites.
- If desired, garnish with lemon zest on top of the meringue and freshly whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice