Perfect Lemon Meringue Pie Recipe
Photo source: Grandmother's Kitchen
This perfect lemon meringue pie recipe has a creamy lemon filling and gorgeous bite-able meringue.
1 1/2 cups graham cracker crumbs
1/2 cup butter, softened to room temperature
1/4 cup granulated sugar
1/2 cup cornstarch
1 1/2 cups granulated sugar
1/4 teaspoon salt
1 3/4 cups cold water
4 egg yolks beaten lightly
1/2 cup lemon juice
2 Tablespoons butter
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup granulated sugar
1 teaspoon vanilla
Serves 6 - 8
Preheat oven to 350F
Blend together graham crackers, butter, and sugar until well incorporated. Press firmly in a 9 inch pie pan. Make sure to get on the sides as well.
Bake for 8 - 10 minutes. Set aside to cool.
In a pot, add cornstarch, sugar, salt, and water.
Heat the mixture until it has thickened stirring constantly.
Add a bit of hot mixture to egg yolks and give a quick whisk. Add egg yolk mixture into pot and keep on low heat for a few minutes while stirring.
Remove from heat and whisk in lemon juice and butter.
Place your lemon mixture into cooled pie crust.
Whip egg whites until frothy, add in cream of tartar and salt. Continuing whipping.
While its whipping add sugar 1 Tablespoon at a time until its all mixed in. Add in vanilla.
Continue whipping until egg whites will stand on there own and form peaks.
Spread your meringue over top of your pie and bake pie for 12 - 15 minutes. Let pie cool before serving.