Another day, another dessert! On today’s menu – Lemon Meringue Pie!
I must admit, I’ve never had Lemon Meringue Pie…weird right! As a huge lemon lover, I was shocked when a special someone suggested it be the next kitchen creation I whip up. Well needless to say, there’s not looking back now!
This has very quickly become my favorite sweet – it’s not super sugary, lighter than a normal pie, and with a graham crack crust, it can’t be beat! There was a little trial and error on this one (the pie sat under the broiler for a touch too long!) but the end result was a pleaser. In fact, that special someone even had a pre-dinner dessert last night because waiting was just not an option. Talk about a compliment 🙂
Now that I’m drooling over it just writing these words, let’s get to it before I go grab another slice!
Graham Cracker Crust
– 1 1/2 cup Graham Cracker crumbs
– 6 tablespoons melted butter
– 1 tablespoon cinnamon
– 1/2 cup sugar
Stir together the Graham Cracker Crumbs, sugar, and cinnamon. Add in butter and combine until the crumb mixture is wet and will stick to pan. Line your pie dish with the mixture, pushing to edges to tighten. Bake at 350 degree for 7 minutes to make sure its set and ready for filling.
– 1 1/2 cup sugar
– 5 tablespoons or cornstarch
– 1/2 cup of cold water
– 1 1/2 cup warm water
– 1/2 cup lemon juice
– 1 teaspoon lemon zest
– 3 egg yolks (save the whites for the meringue!)
Over medium heat, combine sugar and cornstarch and stir until sugar begins to melt. Add in the cold water and lemon juice and blend together until smooth and clump-free. Whisk together the egg yolk and add to the mixture – make sure you stir consistently to avoid scrambled eggs. Add in the butter and allow it to melt. From there, add in the warm water and stir until it comes to a full boil. It’ll begin to thicken into lemon goodness. That’s your cue to reduce the heat and let it simmer for a minute. Remove it from the heat and stir in lemon zest. Pour into the Graham Cracker Crust and get started on the meringue.
– 4 egg whites
– 1/2 cup sugar
– 1 teaspoon vanilla
Beat the egg whites until foamy. I used a hand mixer since I don’t have a stand mixer (a girl can wish!) Add in the sugar slowly while you continue beating. Lastly, pour in vanilla and continue beating until the peaks are stiff but not dry.
Carefully spread over the lemon mixture. Bake at 300 degrees for 20 minutes. (I moved it under the broiler after that and left it there for a few minutes to bump up the color, but this isn’t necessary.)
Let me know what you think! Enjoy!