Last Updated on February 13, 2023

As a child, lemon meringue pie with graham cracker crust was my absolute favorite dessert, and as an adult, I can make it as frequently as I like! I feel as though it is the perfect balance of sweet and acidic flavors.

The lemon cuts through the sweetness of the light meringue. It is also quite a stunning piece to bring out to any gathering. Scorched meringue peaks, with their swirls and texture, are delectable. I also love just how easy it is to make! I mean, do not get the wrong idea, it does take a bit of work, but once you learn the steps you will be able to get it perfect every time.

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Where and When Was Lemon Meringue Pie Invented?

Acidic flavors have been used in sweets since the Roman times, but it was not until the 17th century that we perfected meringue. Lemon meringue pie as we know it now comes from the 19th century. It was invented by a Swiss baker called Alexander Frehse. Isn’t that incredible?

Lemon Meringue Pie with a Graham Cracker Crust

Today I bring you my go-to recipe to achieve the best lemon meringue pie in all the land. It will be a hit with family and friends alike. I find that my kids love it as well! The flavors and textures are very well-balanced and you do not have to worry too much about decoration.

This recipe will yield about 8 servings and it will take you about an hour and a half to complete. Here we go!

Ingredients

For the Crust

2 cups of graham cracker crumbs
1/2 cup of melted unsalted butter

For the Filling

1/2 cup of finely chopped walnuts
4 pasteurized egg yolks (you will need the whites for the meringue, so do not throw them away!)
2 14-ounce cans of sweetened condensed milk
3/4 cup of freshly squeezed lemon juice

For the Meringue

4 egg whites
1/4 tsp of cream of tartar
1/2 cup of sugar

How to Make Lemon Meringue Pie With Graham Cracker Crust

Step 1

The first thing on our list is pre-heating our oven to 375ºF. Afterward, grease a 10-inch deep-dish plate or similar equipment that you have readily available. This will make the pie easy to serve.

Step 2

To make the crust, mix the graham cracker crumbs and chopped walnuts in a bowl. Afterward, pour in the melted butter. Make sure it is not scolding hot! It should be melted but at room temperature.

Step 3

Once everything is incorporated, press the mixture into your plate. Make sure to cover the bottom and sides!

Step 4

You can place your crust in the oven for 8 to 12 minutes. When it is done, do not turn the oven off! We still need it. Also, make sure to set the crust aside to cool until it reaches room temperature.

Step 5

While that is going on, separate your egg yolks from your whites. Make sure no yolk gets into the whites because it will prevent them from rising when we beat the meringue. With a whisk, mix your yolks with the 2 cans of sweetened condensed milk and the lemon juice. Once everything is well-mixed, pour it into the room-temperature pie crust and place it in the fridge until your meringue is done.

Step 6

Now onto the meringue! It may seem difficult but it is actually very easy to make. This is because we are just going to cook it in the oven all together so there is no need to pour in hot sugary water or anything like that.

In a metal bowl, place the whites with the cream of tartar and beat them on high. For this purpose, you will want to use a hand mixer or a stand mixer. Whites take a long time to rise if you are whisking them by hand!

Stop once you reach soft peaks. To identify this stage, you need to take the whisk out and see what happens. If the tip of the peak bends over and it kind of collapses a bit, then it is a soft peak. You can also check with a spoon. If you pick up some of the mixtures and put the spoon upside down, then some of it should fall back into the bowl.

Step 7

Now add the sugar a bit at a time and continue to beat on high. Keep going until you reach stiff peaks. Check using the tests we described in the previous step: take the beaters out or use a spoon. This time, the peaks you see should be well-defined and they should not move at all.

Also, make sure that all the sugar is dissolved. Grab a bit of the meringue between your fingers to see if there is any grittiness. If so, continue beating until everything is well combined.

Step 8

Spoon the meringue over the filling. Place it on the edge to seal it. Using the back of the spoon, create texture and peaks that can pick up some color in the oven. This will make your pie look incredible!

Step 9

Bake it for 10 to 15 minutes. You can also put it in the broiler to give the decorations you made earlier some extra color on top. But keep an eye on it, so that it does not burn!

Step 10

Let it cool down to room temperature and chill it in the fridge for a few hours before serving it on a hot Summer day!

Lemon Meringue Bars With Graham Cracker Crust Recipe

Lemon meringue bars are a great option to bake if you’re looking for a tasty snack to enjoy on the go. To make lemon meringue bars with a graham cracker crust, we have the recipe for you. For this recipe, you’ll need the following ingredients:

For the pie:

1 9″ pie crust
1/2 cup of cornstarch
1 cup of white sugar
1-1/2 cups of warm water
1/2 cup of lemon juice
lemon zest, one lemon
1 tablespoon of butter
4 egg yolks
1/4 teaspoon of salt

For the meringue:

1/2 cup of white sugar
4 egg whites
pinch of salt

Now all you need to do is:

Gather the ingredients you need and preheat your oven to 400F. Grease the bottom of your 8×8 pan with cooking spray and add your pie crust to the dish and trim so it fits evenly.
Grab a saucepan and add the following ingredients: sugar, salt, and cornstarch. Mix well and then add the water, lemon zest, and lemon juice. Turn the heat to medium and wait until the mixture starts to boil. At this point, take off the heat.
In a separate bowl, add the egg yolks, and gradually add a few tablespoons of the saucepan mixture; mixing as you go. Now add the egg mixture into your saucepan and heat on low. Your mixture shouldn’t boil, but it should be heated for around 10 minutes. Add the butter and heat until melted.
Remove from heat and add the mixture to your prepared pie crust.
For the meringue topping, add your salt and egg whites to a bowl and beat well. Once soft peaks appear, gradually add the sugar. Keep beating until stiff peaks appear. The mixture should be fluffy and shiny.
Add the meringue to your pie crust, on top of the mixture from the saucepan. Bake in the center of your preheated oven for around 10-15 minutes.
Remove from oven and leave to cool at room temperature. Then chill for at least 4 hours, for best results. Cut into bars and serve!
Alternatively, you can keep them in an airtight container for around 3 days.

Lemon Meringue Pie With Vanilla Wafer Crust Recipe

An alternative option for graham cracker crust is vanilla wafer crust. For this recipe, you’ll need the following ingredients:

For the crust:

1 box of vanilla wafers
6 tablespoons of butter/margarine
3 tablespoons of sugar

For the filling:

1/2 cup of lemon juice
2 egg yolks
1 can of condensed milk

For the meringue:

1/4 cup of sugar
3 egg whites

Now all you need to do is:

First, you need to make the crust. Add around half of the vanilla wafers to a bowl, along with the melted butter/margarine and the sugar. Mix well until a crust begins to form. Add your crust to the bottom of a pie pan.
To make the filling, add milk, yolks, and lemon juice. Mix well and then add on top of your pie crust.
To make the meringue, you’ll need to add the egg whites to a stand mixer and beat until soft peaks form. Add your sugar gradually, and beat until stiff peaks form.
Add the meringue to your pie crust, spreading evenly. Then place in the center of a preheated oven for around 13-15 minutes at 325F.
Remove from oven and leave to cool and chill in the refrigerator, before serving. Slice and enjoy!

Egg Safety Warning

The eggs in this recipe are lightly cooked. As we all know, eggs can contain salmonella. Make sure you know the source of your eggs before making this pie. You can always use pasteurized egg yolks, but note that pasteurized egg whites cannot be whipped up into meringue. Keep that in mind when choosing your ingredients, so that everyone is safe while enjoying this treat!

Conclusion: Lemon Meringue Pie With Graham Cracker Crust

What do you think? Is this lemon meringue pie with graham cracker crust easy enough to make, or is the meringue still a challenge? Tell us what you think about our recipe in the comments below and do not forget to add pictures of your creations!

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Karen Rutherford

Karen is a passionate pastry chef who loves to create delicious baked goods. She has been in the culinary arts for over 10 years, honing her skills and perfecting her craft. Karen is known for her creativity and attention to detail, creating unique desserts that bring a smile to everyone’s face. She is always looking for ways to challenge herself and come up with new recipes that are both tasty and visually appealing. Karen loves to experiment with different flavors and textures, and she is committed to providing the highest quality of products to her customers.

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Lemon Meringue Pie With Graham Cracker Crust: Easy Recipe

Where and When Was Lemon Meringue Pie Invented?