Lemon Meringue Pie
Tart lemon custard filling topped with billowy, golden meringue in a buttery crust. A showstopping American classic that's easier than it looks.
- Total time
- 75 min
- Servings
- 8
- Calories
- 312
- Protein
- 5g
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tbsp butter, melted
- 1 14-oz can sweetened condensed milk
- 4 large egg yolks
- ½ cup lemon juice, fresh
- 1 tbsp lemon zest
- 4 large egg whites
- ½ cup sugar
Instructions
- 1
Preheat oven to 350°F.
- 2
Mix graham cracker crumbs with melted butter until crumbly.
- 3
Press mixture firmly into a 9-inch pie dish, covering bottom and sides.
- 4
Bake crust until lightly golden, 6–8 minutes.
- 5
Whisk egg yolks with condensed milk until smooth.
- 6
Stir in lemon juice and zest until fully combined.
- 7
Pour filling into crust. Bake until center is set but jiggles slightly, 12–15 minutes.
- 8
Beat egg whites on medium speed until soft peaks form, ~3 minutes.
- 9
Gradually add sugar while beating until stiff, glossy peaks form, ~2 minutes more.
- 10
Spread meringue over hot filling, sealing edges to crust.
- 11
Bake until meringue is golden brown, 10–12 minutes. Watch to prevent burning.
- 12
Cool on a wire rack 1 hour, then chill at least 2 hours before serving.
Tools you’ll need
- 9-inch pie dish
- mixing bowl (2)
- electric mixer
- whisk
- zester or microplane
- wire rack
- oven
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