Best Lemon Meringue Pie With Graham Cracker Crust
The Perfect Lemon Meringue Pie
There's nothing quite like a perfect lemon meringue pie. The tartness of the lemon filling combined with the sweet, fluffy meringue topping and the buttery, crumbly graham cracker crust is a match made in heaven. But what makes the best lemon meringue pie? Let's find out.
The Graham Cracker Crust
A great lemon meringue pie starts with a great graham cracker crust. You want a crust that's buttery and crisp, but not too thick or too heavy. To make the perfect crust, start by crushing graham crackers until they are fine crumbs. Mix in melted butter and a touch of sugar, then press the mixture into the bottom and up the sides of a pie dish. Bake the crust until golden brown, then let it cool completely before adding the filling.
The Lemon Filling
The lemon filling is the star of the show in a lemon meringue pie. You want a filling that's tart, but not too sour, and sweet, but not too sugary. To make the filling, start by whisking together egg yolks, sugar, cornstarch, and lemon juice in a saucepan. Cook the mixture over medium heat until it thickens, then whisk in butter and lemon zest. Pour the filling into the cooled graham cracker crust and let it chill in the refrigerator until set.
The Meringue Topping
The meringue topping is the crowning glory of a lemon meringue pie. You want a topping that's light and airy, but stable enough to hold its shape. To make the meringue, start by whisking egg whites with cream of tartar until they form soft peaks. Gradually add sugar and continue to whisk until the mixture forms stiff peaks. Spread the meringue over the chilled lemon filling, making sure to seal the edges. Use a spoon to create peaks and swirls in the meringue, then bake the pie until the meringue is golden brown.
Tips for the Perfect Lemon Meringue Pie
Here are some tips to help you make the best lemon meringue pie:
- Use fresh lemons for the filling. Bottled lemon juice won't give you the same flavor.
- Make sure your egg whites are at room temperature before making the meringue.
- Don't over-whisk the meringue or it will become grainy.
- Let the pie cool completely before cutting into it.
Conclusion
The best lemon meringue pie with graham cracker crust is a classic dessert that never goes out of style. With the right ingredients and techniques, you can make a pie that's tart, sweet, and fluffy all at the same time. Follow these tips and you'll be sure to impress your friends and family with your baking skills.
