Oh my word, say hey to this Easy Lemon Meringue Pie, friends! A perfectly tart, sweet, and lemon-loaded filling sitting on top of a graham cracker crust. This pie is so lusciously creamy, delicious, and topped with dreamy, mile-high meringue!
For the 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
For the 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
For the meringue:
- 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
- Preheat the oven to 350°F. Prep the crust: In a medium bowl, combine the crushed graham crackers, brown sugar, salt, and melted butter. Mix until a wet, sand-like texture is formed. Then empty the mixture into a 9-inch pie plate. Use the bottom of a flat glass (or measuring cup) to evenly press the crumbs onto the bottom and up the sides of the pie plate.
- Bake the crust for 10 minutes. After baking the crust, set it aside to cool while you make the filling- do not shut off the oven.
- In a medium bowl, whisk the egg yolks together. Then stir in the sweetened condensed milk and lemon zest. Whisk in the lemon juice, salt, and vanilla bean paste/extract until everything is thoroughly combined. Carefully pour the lemon filling onto the cooled pie crust.
- Bake the lemon pie for 17-20 minutes, or until the filling is mostly set but gives the slightest jiggle/wobble.
- Place the pie onto a wire rack to cool down completely. Then carefully place a sheet of foil over the pie and refrigerate for at least 4 hours, or preferably overnight for the best results.
For the meringue topping:
- Fill a small saucepan with a few inches of water and bring to a simmer over medium heat. Using a small, heatproof bowl, place the egg whites, sugar, cream of tartar, and salt into the bowl. Place the bowl over the saucepan, creating a double boiler- make sure the water in the saucepan is not touching the bottom of the bowl.
- Continuously whisk the mixture together until the sugar dissolves and the mixture goes from thick to thin, about 5-6 minutes. As you continue to stir, look for the mixture to get somewhat frothy and warm. Carefully, test the mixture by dipping a finger in, you should feel no sugar granules when rubbing between your fingers. To be precise, use a thermometer to check for a temperature of the mixture to reach 160°F.
- Turn off the heat and remove the small bowl from the top. Stir in the vanilla bean paste/vanilla extract, whisk to fully combine.
- Beat the mixture: Add the meringue into the bowl of a stand mixture (with whisk attachment) or use a handheld mixer; beat the meringue on high speed until fluffy with stiff peaks, about 5-7 minutes. Lift the beater and look for the meringue to stand tall without weeping.
- Evenly spread the meringue onto the chilled lemon pie. Serve as is or use a kitchen torch to lightly toast the meringue, as pictured. Slice the lemon meringue pie into wedges and serve immediately. Enjoy!
- Please read the blog post in its entirety for more tips + tricks.
Keywords: lemon meringue pie, lemon meringue, marshmallow meringue, graham cracker crust, lemon meringue dessert