Mother’s Day is tomorrow, and Lemon Meringue Pie is the perfect pie for mom!
Making homemade Lemon Meringue Pie is actually easier than you think. Anthony made this for us about a month and a half ago, and we were blown away.
We didn’t have any graham crackers on hand, so he substituted some Golden Grahams, and the rest was just flawless! I couldn’t have been more proud. So whoever is cooking YOU dinner tomorrow, make sure that they throw this recipe on their to-do list.
This recipe is really special to me and because Mother’s Day is tomorrow, I wanted to share this recipe with you. My Grandma used to make Lemon Meringue Pie for us every spring holiday as I was growing up, and it was always the first dessert that I went for. Her birthday was May 14, right around Mother’s Day, so this recipe really makes me think of her and how special she was. It was the perfect recipe to share for this special day.
Here’s how you make it. Scroll down for a printable PDF of the recipe.
Lemon Meringue Pie Recipe
1.5 cups graham cracker crumbs
3 tbsp melted butter
2 tbsp sugar
1/2 tsp salt
8 large eggs
2 cups sugar plus 2 tbsp sugar
1/4 cup cornstarch
1 cup fresh lemon juice
1/4 tsp salt
4 tbsp butter, cut into tablespoons zest from 3 lemons
pinch cream of tartar
Preheat oven to 350 degrees. Spray a 9” pie plate with baking spray.
In a medium bowl, stir together graham cracker crumbs, butter, sugar and salt unJl moistened. Firmly press into pie plate. Place pie plate on a sheet pan, and bake crust or 10 minutes. Remove from oven and let cool completely.
In a bowl, beat 3 eggs until well blended. Separate remaining 5 eggs, adding the yolks to the whole beaten eggs and putting the whites into the bowl of a stand mixer. Be careful to get no yolks in the egg whites.
Cover the whites and set aside at room temperature. Beat the yolks into the whole eggs.
In another bowl, whisk together 1.5 cups sugar with cornstarch and then whisk in beaten eggs, lemon juice and salt. Transfer to a heavy pan and place over medium heat. Let come to a full boil, whisking almost constantly. Reduce heat to low and let bubble for 30 seconds. Remove from heat and whisk in bu5er.
Strain through a fine sieve into a bowl. Stir in lemon zest, then pour into baked crust.
Add 2 tbsp sugar and a pinch of cream of tartar to egg whites, and whip on high speed unJl stiff, shiny peaks form. Top lemon curd with egg whites and swirl around with a rubber spatula to make peaks.
Bake until meringue is browned – about 5 minutes. Transfer to a rack and let cool completely before serving.