Lemon Meringue Pie with Graham Cracker Crust

This no-bake lemon meringue pie recipe with graham cracker crust combines tart lemon curd and silky Swiss meringue.

Blend melted butter into graham cracker crumbs to create a thick and crumbly mixture

Press into a 9-inch pie plate and place in the freezer to chill.

Separate 4 eggs. Add the yolks to a bowl and the whites into an airtight container (and store in fridge til needed.)

In a saucepan combine water, lemon juice, zest, sugar, salt and cornstarch.

Heat and whisk until it's thick, bubbling and glossy.

Add a few tablespoons into whisked egg yolks to temper them.

Add everything back into the saucepan and cook again until thick and glossy.

Remove from heat and whisk through butter.

Add into the graham cracker crust. Cool to room temp, then chill in the fridge for at least 4 hours.

Whisk egg whites and sugar over a hot water bath until sugar has dissolved.

Whip in a stand mixer with vanilla and a pinch of salt until thick glossy peaks form.

Dollop this over the pie. Give the meringue some peaks and dips.

Use a blow torch or a broiler to give it some color.

See the link below for the full recipe!