Real Lemon Pie (Printable version)
Bright, tangy, and creamy lemon pie with graham cracker crust and optional meringue topping.
# What you need:
→ Graham Cracker Crust
01 - 1 1/4 cups graham cracker crumbs (about 160 g)
02 - 1/4 cup granulated sugar (about 50 g)
03 - 1/3 cup unsalted butter, melted (about 75 g)
→ Lemon Filling
04 - 1 cup granulated sugar (about 200 g)
05 - 2 tablespoons cornstarch (about 16 g)
06 - 1/4 teaspoon fine sea salt
07 - 1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
08 - 1/2 cup freshly squeezed lemon juice (about 120 ml, 2 to 3 lemons)
09 - 4 large egg yolks
10 - 1 1/4 cups water (about 300 ml)
11 - 3 tablespoons unsalted butter (about 42 g)
→ Meringue Topping (Optional)
12 - 4 large egg whites, room temperature
13 - 1/4 teaspoon cream of tartar
14 - 1/2 cup granulated sugar (about 100 g)
# How To:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie pan and set aside.
02 - In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie pan.
03 - Bake the crust for 8 minutes until lightly golden and set. Remove from the oven and let cool while preparing the filling.
04 - In a medium saucepan, whisk together granulated sugar, cornstarch, salt, and lemon zest until evenly combined. Gradually whisk in the freshly squeezed lemon juice, egg yolks, and water, stirring until smooth and no lumps remain.
05 - 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 immediately and whisk in the butter until fully melted and incorporated.
06 - Pour the hot lemon filling directly into the baked crust, spreading it into an even layer with a spatula.
07 - In a spotlessly clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. With the mixer running, gradually add the sugar one tablespoon at a time. Increase speed to high and continue beating until stiff, glossy peaks hold their shape.
08 - Spoon the meringue over the hot filling, spreading it to seal completely against the crust edges to prevent shrinking. Create decorative swirls or peaks with the back of a spoon. Bake for 12 to 15 minutes until the meringue is golden brown on the peaks.
09 - Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours to set the filling before slicing and serving.
# Expert Advice:
01 -
- The filling sets into this silky, custardy layer that wobbles just slightly when you cut a slice, and people always ask for the secret.
- That meringue topping gets toasted golden in the oven and makes you feel like you made something from a bakery window.
- It comes together with basic pantry staples and a few fresh lemons, nothing fancy required.
02 -
- Once I pulled the filling off the heat too early and it never set, so keep whisking over medium heat until you see real bubbles breaking across the entire surface.
- Any trace of yolk in your egg whites will prevent the meringue from whipping, so separate eggs while they are cold and use a clean bowl.
- The pie needs those full 2 hours in the fridge or the filling will spread like soup when you cut it.
03 -
- The filling should still be hot when you spread the meringue on top because the heat helps cook the underside of the meringue and keeps it from sliding off later.
- Use a spoon to create swoops and peaks in the meringue before baking because those ridges brown faster and look stunning on the table.