Real Lemon Pie (Printable Version)
Creamy tangy lemon pie with graham crust and golden meringue topping. A classic American dessert.
# What You'll Need:
→ Graham Cracker Crust
01 - 1 1/4 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/3 cup unsalted butter, melted
→ Lemon Filling
04 - 1 cup granulated sugar
05 - 2 tablespoons cornstarch
06 - 1/4 teaspoon salt
07 - 1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
08 - 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
09 - 4 large egg yolks
10 - 1 1/4 cups water
11 - 3 tablespoons unsalted butter
→ Meringue Topping (Optional)
12 - 4 large egg whites
13 - 1/4 teaspoon cream of tartar
14 - 1/2 cup granulated sugar
# Directions:
01 - Preheat oven to 350°F. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
02 - Bake the crust for 8 minutes until set and lightly fragrant. Remove from the oven and set aside to cool while preparing the filling.
03 - In a medium saucepan, whisk together sugar, cornstarch, salt, and lemon zest until combined. Gradually whisk in lemon juice, egg yolks, and water, stirring until completely smooth with no lumps.
04 - Place the saucepan over medium heat and whisk constantly for 6 to 8 minutes until the mixture thickens significantly and comes to a gentle boil. Remove from heat and whisk in the butter until fully melted and incorporated.
05 - Pour the hot lemon filling directly into the prepared graham cracker crust, spreading it into an even layer.
06 - In a clean, grease-free mixing bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add sugar, about one tablespoon at a time, beating continuously until stiff, glossy peaks hold their shape.
07 - Spread the meringue evenly over the hot filling, making sure to seal the edges against the crust to prevent shrinking. Bake for 12 to 15 minutes until the meringue peaks are golden brown.
08 - Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing to ensure the filling sets properly.
# Expert Hints:
01 -
- The filling is tangy enough to wake up your palate but creamy enough to feel like a hug.
- That graham cracker crust comes together in minutes and tastes like you tried way harder than you did.
02 -
- Keep whisking the filling the entire time it is on the heat because even ten seconds of rest can leave you with lumps.
- The meringue needs to go on while the filling is still hot so the bottom seals and does not slide off later.
03 -
- Roll your lemons firmly on the counter before juicing them and you will get almost twice as much liquid out.
- Make sure not a speck of yolk gets into your egg whites or the meringue will never whip to full volume.