Are you craving a taste of sunshine? Look no further than this incredibly delicious and surprisingly easy Lemon Meringue Pie recipe! This classic dessert boasts a buttery, crumbly graham cracker crust, a tangy lemon filling, and a cloud-like meringue topping. It’s the perfect combination of sweet, tart, and creamy textures that will impress your family and friends. Whether you're a seasoned baker or a kitchen novice, this recipe makes creating a homemade masterpiece simple and fun. This is one of those easy recipes that yields a truly spectacular result, perfect for potlucks, holidays, or just a special weeknight treat.
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Lemon Filling:
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 ½ cups water
- 2 large eggs
- ¼ cup fresh lemon juice (about 2 large lemons)
- 2 tablespoons lemon zest (about 2 large lemons)
- 4 tablespoons (½ stick) unsalted butter, cut into pieces
For the Meringue:
- 4 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- ¾ cup granulated sugar
Instructions:
Making the Graham Cracker Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and sugar.
- Pour in the melted butter and mix until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
Making the Lemon Filling:
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in the water until smooth.
- Whisk in the eggs one at a time, followed by the lemon juice and zest.
- Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens (about 5-7 minutes).
- Reduce heat to low and stir in the butter until melted and incorporated.
- Pour the filling into the cooled graham cracker crust.
Making the Meringue:
- In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form.
- Add cream of tartar and continue beating until stiff, glossy peaks form.
- Gradually add the sugar, one tablespoon at a time, beating until the meringue is thick and shiny.
- Spread the meringue over the hot lemon filling, sealing the edges to the crust to prevent shrinkage.
- Bake for 12-15 minutes, or until the meringue is lightly golden brown.
- Let the pie cool completely on a wire rack before serving. This allows the filling to fully set and the flavors to meld.
Tips for the Best Lemon Meringue Pie:
- Room temperature eggs: Using room temperature eggs for both the filling and the meringue ensures better volume and a smoother texture.
- Don't overbake: Overbaking can result in a dry meringue and a tough crust. Keep a close eye on it during baking.
- Cool completely: Allow the pie to cool completely before serving. This helps the filling set properly and prevents a runny mess.
- Fresh lemons are best: Using fresh lemons for both the juice and zest provides the most vibrant flavor.
Variations:
- Add a hint of vanilla: Enhance the lemon flavor with a teaspoon of vanilla extract in the filling.
- Use a different crust: Feel free to experiment with other pie crusts, such as a pastry crust or a shortbread crust.
- Make it a mini pie: This recipe can easily be adapted to make individual lemon meringue tarts.
Nutritional Information (per slice, approximate):
- Calories: Approximately 400-450
- Fat: 20-25g
- Protein: 5-7g
- Carbohydrates: 50-60g
- Sugar: 40-50g
This delicious lemon meringue pie is a perfect example of how easy it can be to create truly impressive and healthy meals at home. It's the perfect combination of sweet and tart, and the homemade touch makes all the difference. Enjoy this delightful recipe and let us know your thoughts in the comments below!