Over the weekend, I wanted to bake something yummy for a friend that was coming to visit. I love making lemon desserts (evident by this No-Bake Lemon Pie and these Lemon Curd Tartlets and my Lemon Yogurt Cake), so I knew I was going to make something extra special.
The problem was, I didn’t have time to make pastry and didn’t have any graham crackers. But, I did have half a box of graham cracker crumbs. Bingo! I could make a quick lemon meringue with a graham cracker crust! And I’m SOOOO glad this is what I decided to make because OH MY GOODNESS is this delicious. I don’t think I’ll ever make typical Lemon Meringue Pie with pastry ever again. This is just so much easier, so much faster and to be honest, even better tasting!
I really hope you make this (maybe today??) and let me know how much you like it in the comments below!
Lemon Meringue Pie with a Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 4 large egg yolks (reserve the whites for the meringue)
- 1 (14-oz) can Eagle sweetened condensed milk
- 1 teaspoon packed finely grated lemon zest, from 1 lemon
- 1/2 cup fresh lemon juice, from about 3 lemons
- 4 large egg whites
- 6 tablespoons sugar
- 1/4 teaspoon cream of tartar
- Preheat the oven to 375 degrees and set an oven rack in the middle position.
- For the crust, in a medium bowl, mix together the graham cracker crumbs and melted butter. Using your fingers, press the crumbs firmly into the bottom and up the sides of a 9 inch pie dish. Bake for about 7-8 minutes, until just slightly browned. Let the crust sit on a wire rack while you prepare the rest of the pie. Lower the oven temperature to 325 degrees.
- For the filling, whisk together the egg yolks, sweetened condensed milk, lemon zest, and lemon juice in a medium bowl. Pour into the warm crust.
- For the meringue, add egg whites, sugar and cream of tartar to a stand mixer. Whisk over medium high speed until the egg whites form thick, glossy medium-firm peaks, about 3 to 5 minutes total.
- Mound the meringue on top of the lemon filling. Spread it over the entire surface of the filling, making sure to go all the way to the crust’s edge. Make decorative peaks and swirls in the meringue with the back of the spoon.
- Bake for about 15-17 minutes, or until the meringue is lightly browned. Let the pie cool completely on a rack before serving, about 3 hours. Enjoy!
Slightly adapted from: onceuponachef.com