Lemon Meringue Pie with Graham Crust
Lemon Meringue Pie with Graham Crust is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 375°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 375°.
Butter bottom and sides of 9-inch-diameter glass pie plate.
Stir first 4 ingredients in medium bowl to blend.
Gradually add butter, stirring until moist clumps form.
Press dough evenly onto bottom and up sides of prepared pie plate.
Bake crust until golden brown and firm to touch, about 20 minutes.
Maintain oven temperature.
Meanwhile, whisk sugar and cornstarch in heavy medium saucepan until no lumps remain.
Gradually whisk in lemon juice.
Add eggs 1 at a time, whisking to blend well after each addition.
Stir in finely grated lemon peel.
Whisk mixture constantly over medium heat until filling thickens and boils.
Remove from heat; whisk to smooth if necessary.
Transfer filling to prepared crust.
Using electric mixer, beat egg whites, cream of tartar, and coarse salt in large bowl until frothy.
With mixer running, gradually beat in sugar.
Continue beating until stiff and glossy.
Spread meringue over warm filling, sealing meringue to crust at edges.
Using spatula, form peaks and swirls in meringue.
Bake pie until meringue is golden brown, about 15 minutes.
Cool pie completely on rack.
Cut pie into wedges and serve with blackberry sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.