Lemon Meringue Pie with Graham Cracker Crust

This lemon meringue pie recipe with graham cracker crust combines tart lemon filling and silky Swiss meringue. A graham cracker base adds texture and flavor and cuts down on time!  It’s the perfect dessert for lemon lovers.

close up of lemon meringue pie.

Why you’ll love this lemon meringue pie

  • Texture: Creamy lemon curd nestled in a crisp graham cracker crust, topped with cloud-like meringue that’s toasted to perfection.
  • Flavor: Tangy, sweet and buttery.
  • Ease: Homemade lemon curd is easier than you think, and the graham cracker crust keeps it simple.

Swiss meringue topping

I’ve used a Swiss meringue in this recipe. This is when the egg whites and sugar get heated together before whisking. It makes the silkiest, thick, luscious meringue that doesn’t require baking. You can give it some color with a kitchen torch or pop it under the broiler for a few minutes.

sliced no bake lemon meringue pie with fluffy meringue.

Ingredients

Here are the main ingredients for this easy lemon meringue pie recipe. Find the full amounts written in the printable recipe card at the bottom of this post.

  1. For the crust: Graham crackers, sugar, and melted butter.
  2. For the lemon curd: Fresh lemons (juice and zest), sugar, egg yolks, cornstarch, and butter.
  3. For the meringue: Egg whites, sugar, salt and a touch of vanilla.
side view of lemon meringue pie.

Graham cracker crust

This pie starts with a graham cracker crust that’s baked briefly so it holds together to support the filling.

  1. Press the crust mixture firmly and evenly into the pie dish, but don’t pack it too tightly—it needs to hold together but not so firm that it becomes hard to slice.
  2. Bake until lightly golden, then allow it to cool before adding the lemon curd.
On the left, melted butter is being poured into a food processor with crushed graham crackers for a No Bake Lemon Meringue Pie. On the right, the prepared graham cracker crust is neatly pressed into a round pie dish on a white surface.

Instructions

  1. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into a pie pan and bake briefly until golden.
  2. Make the lemon curd: Whisk sugar, cornstarch, and water in a saucepan, then cook until thickened. Gradually whisk the hot mixture into egg yolks, return to the pan, and cook until smooth. Stir in butter, lemon juice, and zest. Pour into the prepared crust.
  3. Whip the meringue: Combine egg whites and sugar in a heatproof bowl set over simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C). Transfer to a stand mixer and whip until stiff, glossy peaks form. Add vanilla.
  4. Bake and toast: Spread the meringue over the lemon curd, sealing it to the edges of the crust. Use the back of a spoon to create swirls or peaks. Toast the meringue under a broiler or with a kitchen torch until golden.

Tempering the lemon filling

Tempering is the key to a smooth, creamy lemon curd that doesn’t curdle. When working with egg yolks, if you suddenly add a lot of hot liquid it can cause them to cook too quickly and scramble. Tempering gently warms the yolks by gradually adding a small amount of the hot mixture while whisking constantly. This brings the yolks to temperature slowly, so they can be added back into the pan without scrambling.

  1. Once your sugar and cornstarch mixture is hot and thickened, remove it from the heat.
  2. Slowly drizzle spoonfuls of the hot mixture into the egg yolks while whisking constantly until the yolks are warmed gradually.
  3. Return the tempered yolks to the pan, whisking as you go, and cook until the curd is silky and thick.
On the left, a pot with a whisk stirs a light yellow mixture resembling the beginnings of No Bake Lemon Meringue Pie. On the right, a spoon hovers over an orange mixture in a bowl, with Baking with Butter text elegantly overlaying both images.

Assembling the pie

Dollop the freshly whipped Swiss meringue on top of the filling, touching the edges of the crust to seal in the filling. Use the back of a spoon or a spatula to create swirls and peaks. Finally, toast the meringue until golden, either under a broiler or with a kitchen torch.

no bake lemon meringue pie with fluffy meringue.
Swiss meringue pie with torched meringue.

Tips for clean slices

Start by chilling the pie thoroughly for at least 3–4 hours to ensure the filling and crust are firm. Use a sharp, non-serrated knife, and warm the blade under hot water before drying it off—this helps it glide through the layers without sticking.

Cut a small slice of pie first to create space for cleaner cuts on the remaining slices. Press the knife down firmly and evenly in one motion. Wipe the blade clean with a damp towel between cuts to keep edges neat, and use a flat pie server to gently lift slices out.

Did you enjoy this lemon meringue pie with graham cracker crust? You might like this strawberry meringue pie too!

eaten lemon meringue slice.

More citrus desserts

pie slice.

Lemon Meringue Pie with Graham Cracker Crust

Elien
This lemon meringue pie recipe with graham cracker crust combines tart lemon curd and silky Swiss meringue. A graham cracker base adds texture and flavor and cuts down on time!
4.82 from 16 votes
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Course Pies
Cuisine American
Servings 9 -inch pie
Calories 375 kcal

Ingredients
 
 

Graham Crust

  • 180 g graham crackers
  • 2 Tablespoons powdered sugar
  • 85 g unsalted butter melted

Lemon filling

  • 4 large egg yolks use whites for meringue
  • 240 g cold water
  • 200 g granulated sugar
  • 30 g cornstarch
  • 1/4 teaspoon salt
  • 120 g fresh lemon juice
  • 1 Tablespoon lemon zest
  • 28 g unsalted butter

Swiss meringue

  • 4 large egg whites
  • 200 g granulated sugar
  • 1 teaspoon vanilla paste or extract
  • 1/8 teaspoon salt

Instructions
 

  • Preheat oven to 350°F (180°C).
  • Add the graham crackers and sugar to a food processor and blend into fine crumbs. Blend in melted butter to create a thick and crumbly mixture.
  • Press the mixture evenly but not too hard into a 9-inch pie pan. Use the back of a spoon or measuring cup to smooth it out for a clean look.
  •  Bake the crust for 15 minutes, remove from the oven and cool.

The filling

  • Add the egg yolks to a medium bowl and whisk them together by hand. Set aside.
  • Whisk water, sugar, lemon juice, cornstarch, salt, and lemon zest in a medium saucepan over medium heat. Let it boil, whisking regularly until it becomes thick and glossy.
  • Take it off the heat, and add a tablespoon at a time of the hot mixture into the egg mixture, whisking while you do. Once you've added about 5 tablespoons worth and the egg yolks have warmed, add everything back into the saucepan and place it over low-medium heat. Cook until the mixture is thick and boiling again, whisking continuously. 
  • Remove it from the heat and stir through the butter. Dollop this mixture into the chilled crust. If you want extra smooth curd, pass it through a fine-mesh strainer first. 
  • Let the curd cool to room temperature, then cover it with a piece of plastic wrap and let it chill in the refrigerator for at least 4 hours until cold and set. 

Swiss meringue

  • Combine egg whites and sugar in the bowl of your metal stand mixer or a heat-proof mixing bowl. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
  • Whisk the egg white mixture until the sugar has dissolved when you rub some between your fingertips. If you have a food thermometer, it should read 160°F/71°C.
  • Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Add in the vanilla paste and a pinch of salt. Start on a low speed, gradually increasing to high speed. Whisk until stiff peaks form, and the mixture has cooled and is very thick and glossy. 

Assembling and serving

  • Dollop the meringue over the lemon filling and use an offset spatula to spread it in an even layer. You could also use a piping bag to add the meringue. Add in a few glossy peaks and dips to the meringue. Torch the meringue with a blow torch so it's a deep golden brown. Alternatively, place it under a hot broiler for 2-4 minutes until browned on top.
  • Slice the pie with a sharp knife. If you want clean slices, wipe the knife in between each cut. Store leftover pie covered in the refrigerator for 2-3 days.

Notes

Measurements

Both metric and US cup conversions are given. Use the toggle on the recipe card to switch between the two.

Storing

Store leftover pie covered in the refrigerator for 2-3 days.

Tips for clean slices

Start by chilling the pie thoroughly for at least 3–4 hours to ensure the filling and crust are firm. Use a sharp, non-serrated knife, and warm the blade under hot water before drying it off—this helps it glide through the layers without sticking.
Cut a small sliver of pie first to create space for cleaner cuts on the remaining slices. Press the knife down firmly and evenly in one motion. Wipe the blade clean with a damp towel between cuts to keep edges neat, and use a flat pie server to gently lift slices out.

Nutrition

Serving: 1sliceCalories: 375kcalCarbohydrates: 59gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 117mgSodium: 214mgFiber: 1gSugar: 46g
Keyword graham cracker crust, Lemon meringue pie
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3 Comments

  1. Three times I have made this meringue, three times it has not gotten stiff. I have no idea what to do. I even use cream of tartar to know avail. Could it be that I’m using a hand mixer?

    1. Hey Charisse, yeah it could very well be. It does take a long time to beat even with a stand mixer, around 10-15 minutes so it’s even longer with a hand mixer. How long are you beating it for?

  2. Not sure, I would say over 20 minutes each time. I also made sure that I used my candy thermometer to make sure I had the right temperature. However I will say the flavor of the meringue is out of this world, so I refrigerated them and will use them to dip with Graham crackers

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