Lemon Meringue Pie with Graham-cracker Crust
From ebonyeyedenigma 16 years ago
- 90 minutes to make
- Serves 8
Tart and sweet, rich and light: a great summer pie.
Ingredients
- For the graham-cracker crust: shopping list
- 1 1/2 cups crushed graham crackers (about 8 whole crackers) shopping list
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled shopping list
- 3 tablespoons granulated sugar shopping list
- 1/4 teaspoon kosher salt shopping list
- For the lemon filling: shopping list
- 1/3 cup cornstarch shopping list
- 1 1/2 cups granulated sugar shopping list
- 4 large egg yolks shopping list
- 1/2 cup freshly squeezed lemon juice (from 3 to 4 lemons) shopping list
- 1 1/4 cup water shopping list
- 2 tablespoons (1/4 stick) unsalted butter, cut into pieces shopping list
- 2 tablespoons finely grated lemon zest (from 3 to 4 lemons) shopping list
- For the meringue: shopping list
- 5 large egg whites, at room temperature shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/2 cup granulated sugar shopping list
How to make it
- For the graham-cracker crust:
- Place oven rack in the center of oven and heat to 375°F.
- For the graham-cracker crust:
- Combine crushed graham crackers, melted butter, sugar, and salt in a medium bowl and mix well. Press mixture evenly into a 9-inch metal or ceramic pie plate and bake until lightly browned, about 10 minutes. Let cool completely on a wire rack.
- For the lemon filling:
- Combine cornstarch, sugar, egg yolks, and lemon juice in a medium-size heavy saucepan. Add water and whisk until blended; use a rubber spatula to scrape the sides and bottom of the pan to make sure mixture is well combined.
- Cook over medium heat, whisking constantly until mixture comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat, add butter and lemon zest, and stir vigorously until butter is completely melted and ingredients are thoroughly combined.
- Pour mixture into graham-cracker crust, cover with a round of waxed paper or parchment paper, and let cool to room temperature.
- For the meringue:
- Combine egg whites and salt in a large, clean bowl and whip with a hand mixer on high speed until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
- Remove the paper from pie and spoon meringue over lemon filling. Spread meringue with a spatula so that it covers the entire surface of the pie, sealing in filling. Be sure meringue meets the crust, otherwise it will shrink inward, exposing filling.
- Bake until meringue is golden brown, about 10 minutes. Let cool to room temperature on a wire rack, then refrigerate until filling is cold, at least 4 hours. Slice, and serve chilled.
The Rating
Reviewed by 5 people-
Nicely post and lovely sweet recipe!
romagourmet
in Rome loved it
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Mmmmmmmmm, I LOVE Lemon Meringue Pie and I think the graham cracker crust is absolutely perfect! I actually think it is nicer than the typical pastry crust. You've certainly got my "5" on this one ;)
lor
in Toronto loved it
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All we need is fork and dig in Wow it looks good
momo_55grandma
in Mountianview loved it
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