Not traditional, but this Lemon Meringue pie is exactly how I wish they all were, graham cracker crust, a thick lemon filling, with soft marshmallowy meringue.

Side view of a full lemon meringue pie topped with a mountain of meringue.

How to make the best graham cracker crust?

As crazy as it sounds, not all graham crackers are created equal but it can be hard to know when buying them. Most standard graham crackers will work – I wouldn’t recommend the trader joes graham crackers because they are too buttery. Pick your favorite graham cracker and start with a little less butter, then add more as needed. The mixture should be crumbly but clump when squished together.

Can you taste the sour cream?

Nope! Classic lemon curd is made with adding butter at the end but the filling of this pie is almost like a tart lemon pudding. The sour cream simply adds to the body and helps it firm up without becoming too rich.

Can this be made in advance?

Yes! I recommend making it the day before – this will give it plenty of time to set up in the fridge. I wouldn’t make it more than a day (maybe 2 before) because some condensation can make the crust start to soften. Even the meringue can be added the day before but I prefer to add it day of because it does start to form a skin and lose a bit of moisture.

What pan should be used for this pie?

I don’t usually opt for a traditional pie pan as I find that removable base tart pans create cleaner, neater slices. However for this one I did and I love this pan, it has the perfect depth and size for a pie and the metal base means the crust bakes evenly.

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Tips for making a Lemon Meringue Pie

It’s best to make this pie the day before so that the filling has a chance to set and become sliceable.
I prefer to blend the graham crakcers because I find you get a better texture and the crust holds together a bit better but smashing them will work too!
All graham crackers aren’t created equal so I recommend adding in the butter, mixing it and adding more just until it holds together. If you add too much butter it will all leak out of the bottom of the tart pan.
Be sure to let the pie crust cool completely before adding in the lemon filling to keep it from mixing into the filling.
When cooking the lemon filling, do not walk away. We want it to just thicken but not clump or curdle so it’s important to keep whisking.
Be sure to cover the surface of the filling with a sheet of plastic wrap to keep it from forming a skin.
This recipe makes quite a bit of meringue but it’s totally up to you how much you want to use! I also don’t love to torch the meringue on a lemon meringue pie, I feel like it doesn’t work as well flavor wise but you absolutely can if you want!

Ingredients

Graham Crackers: Any classic, standard graham crackers will work for the crust!
Sugar: White Granulated sugar is used in the crust, filling, and meringue.
Butter: Salted butter is used in the crust but unsalted works too!
Vanilla Extract: Vanilla extract enhances the flavors in the in the filling and the crust.
Fine Sea Salt: Fine sea salt is used to bring out the flavors in the filling and the crust.
Eggs: 4 standard large egg yolks are in the filling and the whites are used in the meringue. It’s easiest to separate the whites from the yolks when the eggs are cold.
Corn Starch: Corn starch is used to thicken and set the lemon filling without needing to bake it.
Lemon Juice & Zest: Lemon juice and zest create the lemon flavor in the filling.
Milk: Whole milk is best for the filling, I haven’t tested using dairy alternatives so I can’t recommend it.
Sour Cream: Sour Cream is used to thicken and set the filling without taking away from the tart lemoniness.

Side view of a slice of lemon meringue pie with a bite taken out of it.

How to make a Lemon Meringue Pie

Make the Graham Cracker crust

Preheat the oven to 350 F and place a rack in the center of the oven.
Blend the graham crackers in a blender until they become a fine powder, similar to flour. You really want the graham crackers to be fine. If they are too coarse, the crust will be too porous causing the custard to soak into it.
In a medium bowl stir together the sugar, salt, and ground graham crackers. Pour in the melted butter and vanilla and use a fork to mix everything together.
If it’s too dry add a little more butter but be careful not to make it too wet. It should still seem crumbly.
I like to place a piece of parchment into the base of the pie pan to help release the pie after it has set but I don’t recommend greasing the pie pan because it can cause the crust to actually harden to the pan.
Pour the mixture into the pie pan. Press most of the crust into the sides of the pan first and then the rest across the bottom with your fingers.
Use your thumb or your pointer finger to really press it into the bottom corner so that you don’t get a super thick pastry corner. Make sure the crust reaches all the way to the top of the pan. Take your time with this, it’s important that it is neat and even before baking and filling.
Place the pie in the freezer to chill for 5 minutes. If using a glass pan, don’t do this and just let it sit at room temperature for 10 minutes.
Once chilled, bake in the already hot oven at 350 F for 10 minutes.
Set the crust aside to cool down, be careful not to bump or touch it as it is extra fragile while warm.

Lemon Filling

Into a measuring cup, zest two lemon and squeeze 150 grams of lemon juice.
In a medium heat safe mixing bowl, whisk together the egg yolks, corn starch, and salt.
In a medium pot, add in the milk and sugar. Place over medium heat until it starts to steam.
Place the bowl with the egg yolk and starch on a damp rag to prevent it from spinning.
Once the milk is steaming, remove it from the heat and slowly stream it into the egg yolk mixture while constantly whisking the egg yolks.
Continue to pour and whisk until all of the milk has been added in. Then pour in the lemon juice and zest and whisk again.
Pour the lemon mixture back into the pot.
Place the pot back on the stove and heat over medium low heat.
Use a whisk to stir constantly, being sure to scrape the corners and bottom of the pot.
It will begin to thicken and bubble. Continue to cook for another minute once bubbling.
Pour the filling through a fine mesh the sieve into another bowl. Add in the sour cream and whisk until smooth.
Pour the lemon filling into the baked and cooled graham cracker crust. Cover the surface with a sheet of plastic wrap and place the pie in the fridge overnight to set.

Meringue

Ideally, make the meringue the day you plan to serve the pie.
In a large metal mixing bowl (or the bowl portion of a double boiler) add in the egg whites, a pinch of salt, and white granulated sugar.
In a separate pot (or the bottom of a double boiler) add in two inches of water. Bring the water to a gentle simmer and then turn the heat to low to keep it simmering.
Place the mixing bowl over the simmering water and whisk constantly until the sugar has dissolved into the egg whites. Check to make sure that the mixture is done cooking by rubbing some of it between your fingers and feeling if the sugar has fully dissolved. If it is fully dissolved, turn off the heat and remove the bowl from the pot.
Allow the mixture to cool for 5-10 minutes. Use an electric mixer to whip the meringue on high speed until almost stiff peaks form. We’re going for a s’mores marshmallowy kind of texture.
Take the set pie out of the fridge and peel away the plastic wrap.
Spoon or pipe the meringue over the lemon filling in any design you want. Optionally torch it or leave it as is! The first slice is always a bit messier to remove but the next slices should come out cleanly.

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