Graham Cracker Crust Lemon Meringue Pie
A lemon meringue pie features a graham cracker crust, a velvety smooth lemon custard, and a topping of airy meringue.
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Instructions
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Preheat the oven to 375 F and place a rack in the center.
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In a bowl, combine graham cracker crumbs, butter, and walnuts, then mix until moistened.
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Press the mixture into a 10-inch pie pan, covering the bottom and sides.
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Bake the crust for 8-12 minutes until light golden, then cool completely on a wire rack; keep the oven on.
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Whisk together egg yolks, condensed milk, and lemon juice in a bowl. Pour this filling into the cooled pie crust and refrigerate.
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Whisk egg whites and cream of tartar in a large bowl until soft peaks form.
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Gradually add sugar and continue beating until stiff peaks form, ensuring sugar is fully dissolved.
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Spoon the meringue onto the lemon filling, spreading evenly and sealing it to the crust edges.
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Create dips and swirls in the meringue with a spoon.
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Bake for 10-15 minutes until the meringue is golden; broil for 1-2 minutes if more color is desired, watching carefully.
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Chill the pie for 4-6 hours before serving.