Easy Lemon Meringue Pie Recipe

Preheat the oven to 375 degrees F and set an oven rack in the middle position.

In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter; stir with a fork first, and then with hands until the mixture is well combined.

Pess the crumbs firmly into the bottom and up the sides of a 9×1½-inch pie pan. The crust should be about ¼-inch thick.

Bake for about 10 minutes, until just slightly browned. Let the crust sit on a wire rack while you prepared the rest of the pie. Lower the oven temperature to 325 degrees F.

In a medium bowl, whisk together the egg yolks, sweetened condensed milk, lemon zest, and lemon juice. Pour into the warm crust.

Bring about half an inch of water to a simmer in a pot that’s large enough to hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low.

Put the egg whites and sugar in the bowl off the heat and whisk until frothy. Put the bowl over the pot and whisk gently but constantly until the whites are very warm to the touch, or about 115 degrees F and the sugar is completely dissolved.

Remove the bowl from the heat and transfer it to the stand mixer fit with the whisk attachment. Add the cream of tartar. Beat over medium high speed for 3 to 5 minutes, until the egg whites form thick, glossy medium-firm peaks.

Mound the meringue onto the wet lemon filling. Using a soup spoon, gently spread the meringue over the entire surface of the filling, making sure to go all the way to the crust’s edge (it is essential that the edge of the meringue be anchored to the rim of the crust; otherwise it will shrink).

Make decorative peaks and swirls in the meringue with the back of the spoon.

Bake for about 20 minutes, or until the meringue is lightly browned. Let the pie cool completely on a rack before serving, for about 3 hours.