No-Bake Lemon Meringue Pie with Graham Cracker Crust

Instructions

Crust

1. Add the graham crackers and sugar to a food processor and blend into fine crumbs.
2. Blend in melted butter to create a thick and crumbly mixture.
3. Press the mixture into a 9-inch pie pan. Use the back of a spoon or measuring cup to smooth it out for a clean look. Place the crust in the freezer while you make the filling 

The filling

1. Add the egg yolks to a medium bowl and whisk them together by hand. Set aside. Save the egg whites in an airtight container in the refrigerator for when you make the meringue.
2. 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.
3. Take it off the heat, and add about 3 tablespoons of the hot mixture into the egg mixture, whisking while you do. Then, whisk the egg mixture into the saucepan and place it over low-medium heat. Cook until the mixture is thick and boiling again, whisking continuously. 
4. 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. 
5. 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

1. Once the pie is cold, start the meringue. Combine egg whites and sugar in the bowl of your 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.
2. 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.
3. 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

1. Dollop the meringue over the cold 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.
2. 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.