The Best Lemon Meringue Pie With Graham Cracker Crust

The Best Lemon Meringue Pie With Graham Cracker Crust

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?

Where and When Was Lemon Meringue Pie Invented

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 Frust

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 sweetened condensed milk
  • 3/4 cup of freshly squeezed lemon juice

For the Meringue

How to Make Lemon Meringue Pie

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.

Lemon Meringue Pie - Making the Crust

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 together 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.

Lemon Meringue Pie - Separate egg yolks

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 soft peaks. You can also check with a spoon. If you pick some of the mixture 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 the 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.

Lemon Meringue Pie - Beating meringue

Step 8

Spoon the meringue over the filling. Place it all the way to 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!

The Best Lemon Meringue Pie With Graham Cracker Crust
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The Best Lemon Meringue Pie With Graham Cracker Crust

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.
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: The Best Lemon Meringue Pie With Graham Cracker Crust
Servings: 8
Author: cakedecorist.com

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 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

Instructions

  • 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.
  • 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.
  • Once everything is incorporated, press the mixture into your plate. Make sure to cover the bottom and sides!
  • 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.
  • 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 together 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.
  • 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 soft peaks. You can also check with a spoon. If you pick some of the mixture and put the spoon upside down, then some of it should fall back into the bowl.
  • 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 the 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.
  • Spoon the meringue over the filling. Place it all the way to 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!
  • 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!
  • 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!

Notes

  • 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!
  • What do you think? Is this pie 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 own personal creations!
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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!

What do you think? Is this pie 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 own personal creations!

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