Lemon Meringue Pie With Graham Cracker Crust Recipe
~ Hi Friends! Something up-front that I have to share is that I am an Amazon Associate and therefore there may be affiliate links on my site! By clicking on them, or purchasing recommended items I may earn from qualifying purchases, at no extra cost to you! However, I only recommend products I absolutely love and use or would use in my own home! Now, onto the recipe you came to see.
See Privacy Policy & Disclosure Policy for complete details.
Tart lemon curd filling with a graham cracker crust topped with a sweet toasted meringue is the perfect definition of Lemon Meringue Pie!
Graham Cracker Crust Lemon Meringue Pie Recipe
To keep things simple ingredients for the crust, filling and meringue are listed separately.
Ingredients:
Crust Ingredients
- 1 1/2 cup graham cracker crumbs (about 12 full crackers)
- 3 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter melted
Pie Filling Ingredients
- 12 eggs total (5 full eggs plus 7 egg yolks) reserving 5 egg whites for the meringue
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 1 1/2 cups lemon juice (about 7 large lemons)
- 1/2 teaspoon salt
- 1 stick unsalted butter or 1/2 cup
Meringue Ingredients
- 5 egg whites (use the ones reserved from above)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
Directions:
Pie Crust
Preheat oven to 375 degrees Fahrenheit.
For the crust the crackers need to be crushed very fine. There are three ways to crush graham crackers 1) by hand (not so great) 2) using a rolling pin or 3) the use of a food processor. I have found only two of the ways crush the graham crackers very fine.
My first option is to place the graham crackers into a gallon baggie and use a hard object like a marble rolling pin and pound out the crackers to a fine consistency. I like using my marble pin because you don’t have to smack the crackers so hard. (Giggle giggle).
The second option for making fine consistency graham crackers is by using a food processor . Just place the crackers in the processor bowl, cover with the lid locked in place and pulse until crackers are blended finely.
Combine crushed graham crackers, sugar and melted butter together in a large bowl until moistened. Transfer the crumbs into a 9-inch round pie plate.
Gently press the mixture into the pie plate and up the sides by using your fingers or the bottom of a drinking glass. Fingers work great for me. Make sure the crust is smooth and without cracks.
Bake Pie Crust
Place pie plate into a 375 degree Fahrenheit preheated oven and bake for 12 minutes. Remove from oven and allow to cool completely on a cooling rack.
Pie Filling
Dice cold butter and set aside.
In a large sauce pan combine sugar, cornstarch, lemon juice, salt, 5 whole eggs plus 7 egg yolks over medium-high heat. Bring to a boil and cook, stirring constantly, until mixture becomes thickened, about 6-8 minutes.
To obtain a nice smooth filling pour the mixture through a fine-mesh sieve into a large bowl.
Add the diced butter and stir until melted. Let cool to room temperature.
Spread the lemon curd over the pie crust. To keep the curd from drying out place plastic wrap directly onto the surface and refrigerate for at least 1 hour.
Meringue
When making the meringue I use a stand mixer with the whisk attachment. Beat together the 5 egg whites and cream of tartar on medium speed until foamy, about 2 minutes.
Increase the speed to medium-high and slowly add sugar. Beat until soft peaks form and the egg whites are shiny, about 3 minutes.
Add vanilla extract and beat until the egg whites hold stiff peaks, about 1 more minute.
Add Meringue to Pie
Remove lemon pie from refrigerator and slowly peel off the plastic wrap. Don’t be alarmed as some of the lemon curd will stick to the plastic wrap. That’s okay because the meringue topping will cover up any imperfections.
Pipe or spread the meringue over the lemon filling making sure to cover the entire pie, leaving no gaps between the crust and the meringue.
I used a piping bag with tip #1M.
Broil Topping
Preheat broiler in oven.
Place pie dish on a baking sheet, place in oven and broil until the meringue is lightly toasted, about 5 minutes. Be sure to keep an eye while broiling to avoid meringue from burning.
Refrigerate for at least 2 hours or overnight before serving. For best results place pie in a pie carrier like this when refrigerating. Enjoy!
National Lemon Meringue Pie Day – August 15
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR A GRAHAM CRACKER CRUST LEMON MERINGUE PIE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT.
***Please come back and share your comments and tell my readers how you like this recipe.***
Lemon Meringue Pie with Graham Cracker Crust Recipe
Tart lemon curd filling with a graham cracker crust topped with a sweet toasted meringue is the perfect definition of Lemon Meringue Pie!
Ingredients
Crust Ingredients
- 1 1/2 cups graham cracker crumbs about 12 full crackers
- 3 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter melted
Pie Filling Ingredients
- 12 large eggs total (5 full eggs plus 7 egg yolks) reserving 5 egg whites for the meringue
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 1 1/2 cups lemon juice (about 7 large lemons)
- 1/2 teaspoon salt
- 1 stick unsalted butter (or 1/2 cup)
Meringue Ingredients
- 5 egg whites (use the ones reserved from above)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
Crust
-
Preheat oven to 375 degrees Fahrenheit.
For the crust the crackers need to be crushed very fine. There are three ways to crush graham crackers 1) by hand (not so great) 2) using a rolling pin or 3) the use of a food processor. I have found only two of the ways crush the graham crackers very fine.
My first option is to place the graham crackers into a gallon baggie and use a hard object like a marble rolling pin and pound out the crackers to a fine consistency. I like using my marble pin because you don’t have to smack the crackers so hard. (Giggle giggle).
The second option for making fine consistency graham crackers is by using a food processor . Just place the crackers in the processor bowl, cover with the lid locked in place and pulse until crackers are blended finely.
Combine crushed graham crackers, sugar and melted butter together in a large bowl until moistened. Transfer the crumbs into a 9-inch round pie plate.
Gently press the mixture into the pie plate and up the sides by using your fingers or the bottom of a drinking glass. Fingers work great for me. Make sure the crust is smooth and without cracks.
Bake Pie Crust
Place pie plate into a 375 degree Fahrenheit preheated oven and bake for 12 minutes. Remove from oven and allow to cool completely on a cooling rack.
Pie Filling
-
Dice cold butter and set aside.
In a large sauce pan combine sugar, cornstarch, lemon juice, salt, 5 whole eggs plus 7 egg yolks over medium-high heat. Bring to a boil and cook, stirring constantly, until mixture becomes thickened, about 6-8 minutes.
To obtain a nice smooth filling pour the mixture through a fine-mesh sieve into a large bowl.
Add the diced butter and stir until melted. Let cool to room temperature.
Spread the lemon curd over the pie crust. To keep the curd from drying out place plastic wrap directly onto the surface and refrigerate for at least 1 hour.
Meringue
-
Beat
When making the meringue I use a stand mixer with the whisk attachment. Beat together the 5 egg whites and cream of tartar on medium speed until foamy, about 2 minutes.
Increase the speed to medium-high and slowly add sugar. Beat until soft peaks form and the egg whites are shiny, about 3 minutes.
Add vanilla extract and beat until the egg whites hold stiff peaks, about 1 more minute.
-
Add Meringue To Pie
Remove lemon pie from refrigerator and slowly peel off the plastic wrap. Don’t be alarmed as some of the lemon curd will stick to the plastic wrap. That’s okay because the meringue topping will cover up any imperfections.
Pipe or spread the meringue over the lemon filling making sure to cover the entire pie, leaving no gaps between the crust and the meringue.
I used a piping bag with tip #1M.
-
Broil Topping
Preheat broiler in oven.
Place pie dish on a baking sheet, place in oven and broil until the meringue is lightly toasted, about 5 minutes. Be sure to keep an eye while broiling to avoid meringue from burning.
Refrigerate for at least 2 hours or overnight before serving. For best results place pie in a pie carrier like this when refrigerating. Enjoy!
