Real Lemon Pie (Print Version)
Bright, tangy lemon pie with graham cracker crust and creamy citrus filling. A timeless American dessert.
# What You 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
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. Position rack in the center of the oven.
02 - Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie pan.
03 - Bake the crust for 8 minutes. Remove from the oven and set aside to cool while preparing the filling.
04 - In a medium saucepan, whisk together sugar, cornstarch, salt, and lemon zest. Gradually whisk in the lemon juice, egg yolks, and water until completely smooth.
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 and whisk in the butter until fully melted and incorporated.
06 - Pour the hot lemon filling directly into the prepared crust, spreading it into an even layer.
07 - In a clean, grease-free mixing bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks hold their shape.
08 - Spread the meringue 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.
09 - Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing and serving.
# Expert Tips:
01 -
- The filling hits that perfect balance between tart and sweet that makes your mouth water before the first bite.
- That graham cracker crust comes together in minutes with no rolling pin required.
- The meringue on top is optional but honestly it turns a great pie into a showstopper.
02 -
- Stop whisking even briefly and you will find lumps or worse a layer of cooked egg at the bottom of your pan.
- Any trace of grease or yolk in your meringue bowl and those egg whites will never whip properly.
03 -
- Zest your lemons before juicing them because a soft juiced lemon is miserable to zest.
- Pour the filling into the crust while it is still hot so it bonds with the crust and sets evenly.