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Perfect Lemon Meringue Pie

My take on a classic lemon meringue pie is pure summer in a slice, featuring a salty-sweet graham cracker crust, tart lemon filling, and pillowy Swiss meringue!
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Course: Dessert
Servings: 8 slices
Author: Mae Martin

Ingredients

For the graham cracker crust

  • 12 graham cracker sheets (186g)
  • 3 tablespoons granulated sugar
  • 1 scant teaspoon kosher salt
  • 7 tablespoons unsalted butter, melted

For the lemon filling

  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon zest
  • ⅓ cup cornstarch
  • 2 large eggs
  • 4 large egg yolks (reserve the whites for the meringue)
  • ¾ cup fresh lemon juice, from 4-5 lemons
  • 1 ½ cups water
  • ½ teaspoon kosher salt
  • 3 tablespoons unsalted butter, cubed

For the Swiss meringue topping

  • 4 large egg whites
  • ¾ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract

Instructions

  • Prepare the graham cracker crust. Preheat the oven to 350℉. Pulse the graham cracker sheets in a food processor for around 30 seconds, until pulverized into finely ground crumbs. Alternatively, place the graham crackers into a plastic bag and use a rolling pin to crush them.
  • Pour the graham cracker crumbs into a medium-sized bowl, then add in the granulated sugar and salt. Using a rubber spatula or a fork, stir in the melted butter until evenly incorporated and a sandy mixture forms.
  • Press the graham cracker mixture into a 9'' pie dish, using your hands or a flat-bottomed measuring cup to compact it into an even thickness along the bottom and sides.
  • Bake the prepared crust for 10-13 minutes or until lightly golden around the edges and fragrant. Set the crust aside as you prepare the other elements.
  • Prepare the lemon curd. Place the fresh lemon zest and granulated sugar into a large saucepan, then use your fingers to rub them together until the sugar clumps and becomes fragrant, around 1 minute.
  • Stir in the cornstarch, followed by the eggs and egg yolks until well incorporated. Whisking all the while, carefully stream in the lemon juice, water, and salt.
  • Place the saucepan on medium heat and cook, whisking frequently, until the mixture thickens enough to coat a spoon and begins to bubble. If using a food thermometer, the temperature should reach 160°F.
  • Remove the pan from the heat and gradually whisk in the cubed butter. Once completely melted and well combined, pour the lemon filling into the prepared crust and smooth the top.
  • Prepare the meringue. Immediately after the lemon filling is done, begin the meringue. Place a small pot of water on the stove and bring to a simmer. In the meantime, combine the sugar and reserved egg whites in the bowl of a stand mixer (or a large heatproof bowl).
  • Set the bowl on top of the simmering saucepan, ensuring that the bottom does NOT touch the water. Whisk the mixture constantly for 4-5 minutes until the sugar is dissolved—you should be able to rub some of the egg whites between two fingers and not feel any granules of sugar. If using a food thermometer, it should reach 160°F.
  • Remove the bowl from the heat and transfer to a stand mixer fitted with a whisk attachment (alternately, you can use an electric hand mixer).
  • Whip the egg white mixture on medium-high speed until stiff, glossy peaks form, about 5-7 minutes. After 5 minutes, add in the salt and vanilla bean paste and whisk to incorporate.
  • Spoon the Swiss meringue over the hot lemon filling, spreading all the way to the edges of the crust to create a seal. Use the back of a spoon or offset spatula to create decorative swirls on top.
  • Use a kitchen blowtorch to toast the meringue, or broil the pie in the oven for 1-2 minutes until golden brown.
  • To prevent any condensation from forming, let the pie cool at room temperature for 1 hour, then place into the fridge to set for at least 4 hours before slicing and serving.
  • Store any leftovers in an airtight container in the fridge for up to 2 days.