Description
A classic Lemon Meringue Pie with a pre-made graham cracker crust filled with a tangy lemon filling and topped with fluffy meringue.
Ingredients
Scale
- 1 pre-made graham cracker crust
- 1 cup granulated sugar
- 4 large fresh lemons (juiced and zested)
- 4 large egg yolks
- 4 large egg whites
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup water
Instructions
- Preheat oven to 350°F (175°C). If using a store-bought crust, bake for 10 minutes to crisp.
- In a saucepan, whisk together sugar, cornstarch, salt, and water over medium heat until combined. Add lemon juice and zest; cook until thickened (5-7 minutes). Stir in egg yolks and butter until smooth.
- In a separate bowl, beat egg whites until foamy. Gradually add sugar until stiff peaks form; fold in vanilla extract.
- Pour lemon filling into crust; top with meringue, sealing edges. Bake for 10-12 minutes or until golden brown.
- Cool at room temperature for an hour before serving.
Notes
- This pie is best served the same day it is made to keep the meringue fluffy.
- For added flavor, consider adding lemon zest to the meringue.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 21g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg