No-Bake Lemon Meringue Pie with Graham Cracker Crust
This no-bake 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! The perfect dessert for lemon lovers.
About this No Bake Lemon Meringue Pie
The no bake lemon pie filling and the toasted airy meringue topping perfectly balance sweet and tangy. It makes it an excellent dessert for special occasions and it’s no-bake!
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. The buttery crust, made with graham cracker crumbs and melted butter, contrasts the creamy lemon filling.
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.
- Whole eggs. The egg yolks are essential for a rich and creamy lemon filling and the curd’s color. The egg whites will be used in the fluffy meringue.
- Lemon zest. There is a lot of lemon flavor in the zest!
- Fresh lemons. The key ingredient for tart lemon curd. You can use regular lemons or Meyer lemons.
- Graham crackers. The base for the simple graham cracker crust.
- Sugar. Granulated white sugar
- Melted butter. Salted or unsalted butter. Combined with the graham cracker crumbs for the buttery crust.
- Butter. Adds extra richness
- Vanilla Extract: Adds flavor to the meringue.
Method
Graham cracker pie crust
- 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 biscuit crumbs into a 9-inch pie pan.
- Use the back of a spoon or measuring cup to smooth it out for a clean look.
The filling
- 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.
- Whisk water, sugar, fresh 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 about 3 tablespoons of the hot mixture into the egg yolk 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 bubbly, whisking continuously.
- Remove it from the heat and stir through the butter.
- Pour this mixture into the 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 completely cold and set.
Swiss meringue
- Once the pie has cooled, start the meringue. Combine uncooked egg whites and sugar in a heatproof bowl of a 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 constantly until the sugar has dissolved if 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.
Assembling
- 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 white 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.
Did you enjoy this lemon meringue pie with graham cracker crust? You might like this strawberry meringue pie too!
FAQS
I really recommend fresh lemon juice, and fresh lemon zest in this recipe. I don’t recommend bottled juice.
To ensure your graham cracker crust holds together, press the mixture firmly into the pie dish and chill it in the refrigerator for at least 30 minutes before adding the filling. The butter in the crust mixture helps it firm and hold its shape.
Store the lemon meringue pie in the refrigerator, covered, to keep it fresh. It’s best eaten within 2-3 days.
You can use a different type of crust, such as a shortbread crust or a pre-baked traditional pie crust. The key is to choose a crust that complements the lemon flavor and holds up well under the filling.
More lemon desserts
Lemon Meringue Pie with Graham Cracker Crust
This easy 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!
Ingredients
Graham Crust
- 165g (around 10 ½ sheets) graham crackers
- 2 Tablespoons powdered sugar
- 85g (6 Tablespoons) unsalted butter, melted
Lemon filling
- 4 large egg yolks (use whites for meringue)
- 240g ( 1 cup) water
- 200g (1 cup) granulated sugar
- 30g ( 1/4 cup) cornstarch
- 1/4 teaspoon salt
- 120g (1/2 cup) fresh lemon juice
- 1 Tablespoon lemon zest
- 28g ( 2 Tablespoons) unsalted butter
Swiss meringue
- 4 egg whites
- 200g (1 cup) granulated sugar
- 1 teaspoon vanilla paste or extract
- 1/8 teaspoon salt
Instructions
Crust
- 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 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
- 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.
- 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 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.
- 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
- 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.
- 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 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.
- 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.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 117mgSodium: 214mgCarbohydrates: 59gFiber: 1gSugar: 46gProtein: 6g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
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?
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?
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