Creamy Lemon Meringue Cream Pie recipe

INGREDIENT

For the crust:

• 1½ cups graham cracker crumbs (about 10 full sheets)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the lemon cream filling:

• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 1½ cups water
• 4 large egg yolks (reserve the whites for meringue)
• ½ cup fresh lemon juice (about 2–3 lemons)
• 2 tbsp unsalted butter
• 1 tbsp lemon zest

For the meringue:

• 4 large egg whites
• ½ tsp cream of tartar
• ½ cup granulated sugar
• ½ tsp vanilla extract

INSTRUCTIONS

1. Prepare the crust:
   • Preheat oven to 350°F (175°C).
   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
   • Press the mixture into the bottom and sides of a 9-inch pie dish.
   • Bake for 10 minutes, then set aside to cool.
2. Make the lemon cream filling:
   • In a saucepan, whisk together sugar, cornstarch, and salt.
   • Gradually whisk in water and cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
   • In a separate bowl, whisk egg yolks. Slowly whisk in a small amount of the hot mixture to temper the eggs, then return it all to the saucepan.
   • Cook for 2 more minutes, stirring constantly, until thickened.
   • Remove from heat and stir in lemon juice, butter, and lemon zest. Pour filling into the baked crust.
3. Make the meringue:
   • Using an electric mixer, beat egg whites and cream of tartar on medium speed until soft peaks form.
   • Gradually add sugar while beating on high until glossy stiff peaks form. Beat in vanilla.
   • Spoon meringue over hot lemon filling, spreading to the edges to seal.
4. Bake:
   • Bake pie at 350°F (175°C) for 15–18 minutes or until the meringue is golden brown.
   • Cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.

Let me know if you’d like a version with a traditional pastry crust or a dairy-free option!