Delicious and Tangy Lemon Meringue Pie Recipe

Indulge in the tangy and creamy goodness of my mom's homemade lemon meringue pie. This classic dessert features a buttery crust, a tart and velvety lemon filling, and a fluffy meringue topping. Perfect for any occasion or just to satisfy your sweet tooth!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 large eggs, separated
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1/2 cup fresh lemon juice
• 2 teaspoons grated lemon zest
• 1 tablespoon unsalted butter
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar

Directions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
4. In a saucepan, whisk together the egg yolks, sugar, cornstarch, salt, water, lemon juice, lemon zest, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
5. Remove the lemon filling from the heat and pour it into the cooled crust.
6. In a separate bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
7. Gradually add the sugar and continue beating until stiff peaks form.
8. Spread the meringue over the lemon filling, making sure to seal the edges.
9. Bake the pie for 15 minutes or until the meringue is golden brown.
10. Remove from the oven and let it cool completely before serving. Refrigerate any leftovers.

Interesting Facts