Easy Lemon Meringue Pie with a Graham Cracker Crust is delicious, easy, and summer in every bite. With a toasted airy meringue topping and a filling that is bursting with lemon!
Jump to:
- Why I Love This Recipe:
- What You Need For This Recipe
- How to Make Lemon Meringue Pie?
- Expert Tips for the BEST Lemon Meringue Pie
- How to Avoid a Soggy Crust?
- How to Achieve a Creamy Yet Firm Lemon Filling?
- How to Keep Lemon Meringue Pie from Getting Watery?
- Frequently Asked Questions
- Variations
- More Delicious Pie Recipes
- Easy Lemon Meringue Pie with Graham Cracker Crust
Why I Love This Recipe:
Beginner Friendly: Lemon Meringue Pie can be intimidating because you have to temper the filling and make a meringue. Have no fear, though! I walk you through all of this with easy-to-follow instructions and helpful tips!
Flavor: This pie has an incredible sweet and tangy lemon filling, topped with an airy toasted meringue topping, all sitting on an easy and tasty graham cracker crust. It is delicious!
Graham Cracker Crust: This crust is my go-to for so many pies (like my pumpkin pie with graham cracker crust and my white chocolate cheesecake!) It's easy to make and holds together well!
What You Need For This Recipe
Graham Crackers: Use any brand that you love! I tend to stay away from cinnamon flavored ones but that is just my preference for this pie.
Eggs: You will need yolks for the filling and whites for the meringue. It's nice to be able to use them all up!
Corn Starch: This helps thicken the filling.
Cream of Tartar: This is needed to stabilize the egg whites to make them big and fluffy.
This tried-and-true recipe is a delicious treat that will have everyone asking for seconds. I really hope you enjoy it as much as I do!
If you love lemon like me, make sure to check out my other lemon recipes like homemade lemonade, easy lemon loaf, lemon crinkle cookies, old-fashioned lemon squares, and these delicious lemon cupcakes!
How to Make Lemon Meringue Pie?
I know what you are thinking- isn’t Lemon Meringue Pie hard to make? I’m here to tell you it’s not as hard as it seems. With my tips and tricks, I will help you make the best Lemon Meringue Pie ever!
- Step 1: Combine crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly.
- Step 2: Press graham cracker mixture into a 9 in pie dish, packing it in firmly.
- Step 3: Bake the crust until golden and smells amazing, about 8 minutes.
- Step 4: Whisk egg yolks in a bowl and set aside.
- Step 5: In a saucepan, whisk together water, cornstarch, sugar, salt, lemon juice, and lemon zest. Heat over medium, bringing the mixture to a simmer. Whisk continuously until thickened, about 4-6 minutes, then remove from heat.
- Step 6: Slowly stream, while whisking, 4-5 large spoonfuls of the lemon mixture into the whisked egg yolks until completely mixed. Then, slowly pour, while whisking, that tempered egg mixture into the saucepan with the remaining lemon mixture.
- Step 7: Whisk in the butter. Set aside and make your meringue.
- Step 8: In a stand mixer with the whisk attachment, whisk the egg whites and the cream of tartar until soft peaks form.
- Step 9: Add the sugar, vanilla, and salt, whisk on low for a minute, and then whisk on high until stiff peaks form.
- Step 10: Pour warm lemon filling into the prebaked graham cracker crust.
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- Step 11: Spread the meringue over the filling, making sure to spread it to the crust.
- Step 12: Bake for 15-20 minutes. Meringue will be lightly browned on top. Remove from oven and allow to cool to room temperature, then once at room temperature, refrigerate for 1-2 hours before serving.
Expert Tips for the BEST Lemon Meringue Pie
#1: Use room temperature egg whites for meringue- cold egg whites take longer to whip and don’t get as voluminous as room temperature egg whites.
#2: Make sure it’s only egg whites you are whipping in the meringue- no yolks.
#3: Make sure the bowl and whisk you are using for the meringue are free of any oil.
#4: Mix the meringue on low speed for a minute after adding sugar to avoid a grainy meringue.
#5: Using cream of tartar helps stabilize the meringue (I use it to stabilize my whipped cream frosting too!).
#6: Make sure the pie filling is warm when you spread the meringue on top to prevent weeping and create a nice seal.
#7: Make sure to spread the meringue out so it touches the crust on all sides of the pie- this will help anchor it so it won’t shrink when baking.
#8: Browning the Meringue: Some recipes call for broiling the meringue- I prefer to bake it with the rest of the pie, so it allows the egg whites to bake through. If you really want a toasted look use a mini torch!
Common Lemon Meringue Problems and Solutions
How to Avoid a Soggy Crust?
This is more of an issue if you were to use a traditional pie crust, but still holds true for a graham cracker crust. We partially prebake the crust so that it holds up to adding the filling, and then finish baking it into a delicious, crunchy crust with the rest of the pie.
How to Achieve a Creamy Yet Firm Lemon Filling?
The lemon filling is very similar to a lemon curd, which is why we temper the eggs. It is thick, silky, and delicious, and I promise not as hard to make as it sounds. With both tempering and baking the pie, you will have a delicious, perfect slice every time.
How to Keep Lemon Meringue Pie from Getting Watery?
Also known as Meringue Weeping- Weeping is when there is liquid in the pie and is typically from the meringue not sealing on top of the lemon filling and absorbing moisture. To avoid this, you will want the lemon filling nice and warm when you pour it into the pie crust and warm when you spread the meringue on top.
If you can store your pie in an airtight container that will help the meringue not absorb moisture from the air.
Frequently Asked Questions
Yes. It needs to be refrigerated to set the filling and any leftovers should be refrigerated to keep fresh and safe to eat.
Adding Cream of Tartar helps stabilize the meringue
To store a lemon meringue pie overnight simply insert toothpicks into the meringue, then cover with plastic wrap and refrigerate.
Variations
Crust: Try an Oreo Crust (like I use in my French Silk Pie) or a traditional flaky pie crust (like I use in my Caramel Pear Pie)
Filling: Try Key Lime Juice or Blood Orange Juice for a fun pie twist!
More Delicious Pie Recipes
If you like this recipe, make sure to check out all my easy pie recipes, including chocolate pudding pie, old-fashioned pecan pie, maple bacon breakfast pie, and this delicious sweet potato pie!
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
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Video
Easy Lemon Meringue Pie with Graham Cracker Crust
Ingredients
Graham Cracker Crust
- 12 graham crackers 2 cups crushed
- 6 tbs butter melted
- 2 tbs sugar
- Pinch of salt
Lemon Filling
- 5 large egg yolks use the whites in the meringue recipe below
- 1 ¼ cups water
- ⅓ cup cornstarch
- 1 ¼ cup sugar
- ¼ teaspoon salt
- ½ cup lemon juice
- 1 tbs lemon zest
- 2 tablespoons butter at room temperature
Meringue
- 5 large egg whites best if at room temperature
- ½ teaspoon cream of tartar
- ½ cup plus 2 tbs granulated sugar
- ¼ teaspoon vanilla
- 1 pinch of salt
Instructions
Crust
- Preheat the oven to 350°F.
- Combine crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly.12 graham crackers, 6 tbs butter melted, 2 tbs sugar, Pinch of salt
- Press graham cracker mixture into a 9-inch pie dish, packing it in firmly and coming up over the sides.
- Bake the crust in a preheated oven for 8 minutes. Once the crust is done baking, remove it from the oven and turn the heat down to 325°F.
Filling
- Whisk egg yolks in a bowl and set aside.5 large egg yolks
- In a medium saucepan, whisk together water, cornstarch, sugar, salt, lemon juice, and lemon zest. Over medium heat, bring the mixture to a simmer. Let the mixture simmer, whisking continuously, until thickened- 4-6 minutes, then remove from heat.1 ¼ cups water, ⅓ cup cornstarch, 1 ¼ cup sugar, ¼ teaspoon salt, ½ cup lemon juice, 1 tbs lemon zest
- Slowly stream, while whisking, 4-5 large spoonfuls of the lemon mixture into the whisked egg yolks (1 spoonful at a time) until completely mixed together- this is tempering the eggs. Then, slowly pour, while whisking, that tempered egg mixture into the saucepan with the remaining lemon mixture.
- Whisk in the butter. Set aside and make your meringue.2 tablespoons butter
Meringue
- In a stand mixer (or with a hand-held mixer) with the whisk attachment, whisk the egg whites and the cream of tartar until soft peaks form*- takes about 2 minutes.5 large egg whites, ½ teaspoon cream of tartar
- Add the sugar, vanilla, and salt, whisk on low for a minute (to dissolve sugar) and then whisk on high until stiff peaks form*- takes about 4 minutes.½ cup plus 2 tbs granulated sugar, ¼ teaspoon vanilla, 1 pinch of salt
Assembly and Baking
- Pour warm lemon filling into the prebaked graham cracker crust. If the filling isn’t warm make sure to reheat it on the stove before adding it to the crust.
- Spread the meringue over the filling, making sure to spread all the way to the crust (having the meringue touch the crust helps prevent it from shrinking while baking). You can make nice decorative peaks with a large spoon or spatula.
- Bake pie in preheated oven (at 325°F) for 15-20 minutes. Meringue will be lightly browned on top. I recommend checking at the 15-minute mark and then every minute there after- the pie can brown quickly. Remove from oven and allow to cool to room temperature, then once at room temperature, refrigerate for 1-2 hours before serving.
- Once cool, slice and enjoy!
Notes
- Best eaten the same day as making.
- Store any leftovers in the refrigerator but be prepared for leftovers to have the meringue wilt and separate a little.
- Soft Peaks mean when the whisk is removed from the egg whites, the egg whites on the whisk is just starting to hold their shape (easy to see if you turn whisk upside down), but the peak fold over on itself.
- Stiff peaks mean when you remove the whisk from the egg whites, the mixture will stan strand up into a nice pointy peak without folding over.
Carla says
How come the custard was too liquid for my pie? I followed the instructions so carefully. I also think it was a bit too sweet! I would cut down on the sugar just a bit. Otherwise, all my guests loved it despite it falling apart.
Gina says
Thanks for the recipe, I just finished making it! It looks beautiful, but as it’s coming to room temperature, I’m noticing liquid beneath the meringue. Should I try to drain it off before putting it in the fridge, or leave it?
Lisa Killian says
Hmm, I'm sorry that happened. Yeah, try to pour it off carefully. It should set nicely in the fridge!
trinity says
dealfishes i am 10 making a pie for the first time
Lisa Killian says
So glad! Hope you enjoy it- it can be a little challenging! If you need some other recipe suggestions let me know!
Julie says
I am getting ready to make this with my daughter. I would like to request that the recipes fit on a couple of pages. I don't need to see pictures included since I am not a new cook. I think people can look at the video ahead if they need the additional assistance.
Lisa says
Hey Julie! Thanks for suggestions. Since I write my recipes for all levels of cooks, and even people who don't like watching videos, I find adding step by step pics to be helpful. That being said, in the recipe, next to where it says Instructions (in bold), to the right of that, there are two icons of cameras- one has a line through the camera. If you click that icon it will toggle off the step-by-step pictures and make printing more condensed. If that is still to long, feel free to email me and I can send you a pdf with smaller sized font. I truly appreciate you taking the time to comment and try this recipe! Hope you and your daughter love it!
Jeri Novak says
Morning! If using a store bought graham cracker crust, does it need to be warmed before pouring in filling?
Thank you.
Lisa Killian says
I don't think so- those are usually what I consider to be in the "prebaked" category, so it should hold up and bake well. You just want to make sure the filling is warm when you spread the meringue over it. Hope that helps!
Emily G says
The filling was too tart and the meringue was too sweet for my family. The texture turned out great! Next time I'd dial down the amount of lemon by 1/3 or even half. Not sure if there was also too much sugar in the filling or just in the meringue which I'd also dial back by maybe half. Thank you for sharing the recipe! This was my first time ever making anything like the lemon filling where you have to temper the eggs so thanks for all the tips!
Joyce says
Made this Lemon Pie recipe & it was not only beautiful, but incredibly delicious. My husband loved it. Will definitely make it again soon.
Lisa says
Yay! I am so glad you both enjoyed it!
Tess says
Lemon pie is my favorite pie with a graham cracker crust. You do a great job of organizing and explaining each step of the way, great for a beginner even though I’ve been making pies for years. Appreciate your effort ~ Tess
Lisa says
Aww I am so glad you enjoyed! Thanks for letting me know!
Barbara says
For some reason it seems like the sugar in the meringue dissolved and is floating on top of the pie. The meringue also pulled away from the crust. What did I do wrong? The lemon filling seems to be in tact. Haven't cut or tasted yet!
Lisa says
Oh weird- here are my thoughts, if it's grainy it's probably due to adding the sugar too fast/not mixing on low long enough and it not dissolving, it's still usable but won't have the perfect texture. If the sugar formed a big separate clump in the bowl and won't mix in you will need to start over on the meringue (unfortunate but it can happen)- this happened most likely from either the egg whites being too cold or possibly the bowl being too cold. As far as it shrinking this is bound to happen a little bit because you are removing water from the meringue when baking however by spreading the meringue out to the edge of the crust and even to the lip of the pie dish (if yours has one) helps to make the meringue hold onto the edges and not shrink up too much.
Janet Alberts says
I used 4 lemons instead of 3 to get the 1/2 cup of juice. Easy recipe and your extra advice is a huge help. Very yummy pie.
Lisa says
So glad you enjoyed it!
Sandra says
So good!!! And I really appreciate the notes for success and showing the measurements of each ingredient in the recipe steps.
Lisa says
Yay!!! So glad you enjoyed it!
Susan says
I love lemon meringue pie, but I use a meringue made with marshmallow creme (fluff). So much better than traditional meringue.
Lisa says
Oh interesting, I'll have to try that! So glad you enjoyed the recipe!