This refreshing, tangy, and creamy lemon meringue pie is perfect for warm summer days! A buttery crust, smooth lemon filling, and fluffy meringue make it an irresistible dessert.
Ingredients
For the Crust:
1 ½ cups (180g) graham cracker crumbs (or crushed digestive biscuits)
⅓ cup (75g) melted butter
2 tablespoons sugar
For the Lemon Filling:
1 cup (240ml) fresh lemon juice (about 4–5 lemons)
1 tablespoon lemon zest
1 cup (200g) sugar
4 egg yolks (reserve whites for meringue)
¼ cup (30g) cornstarch
1 ½ cups (360ml) water
2 tablespoons butter
For the Meringue:
4 egg whites
½ teaspoon cream of tartar
½ cup (100g) sugar
1 teaspoon vanilla extract
Instructions
1. Prepare the Crust
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and sugar until well combined.
Press firmly into a 9-inch pie dish.
Bake for 8 minutes, then let it cool while preparing the filling.
2. Make the Lemon Filling
In a saucepan, whisk together sugar, cornstarch, and water over medium heat.
Stir constantly until the mixture thickens and turns clear (about 5 minutes).
In a separate bowl, whisk the egg yolks.
Slowly add a few spoonfuls of the hot mixture to the egg yolks, whisking constantly (to temper them).
Pour the tempered yolks back into the saucepan, stirring continuously for 2 more minutes.
Remove from heat and stir in lemon juice, zest, and butter.
Pour into the prepared pie crust.
3. Make the Meringue
In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until foamy.
Gradually add sugar, beating on high speed until stiff, glossy peaks form.
Mix in vanilla extract.
4. Assemble and Bake
Spread the meringue over the hot lemon filling, sealing the edges to prevent shrinking.
Bake at 350°F (175°C) for 12–15 minutes, or until the meringue is golden brown.
Let cool at room temperature for 1 hour, then chill for at least 4 hours before serving.
