Description
A delightful zesty dessert featuring a creamy lemon filling, a graham cracker crust, and a fluffy meringue topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 325°F (165°C).
- Make the crust by combining graham cracker crumbs and granulated sugar. Pour in melted butter and mix.
- Press mixture into an 8-inch pie pan.
- Separate the eggs, placing yolks in one bowl and whites in another.
- Prepare the filling by adding sweetened condensed milk, lemon juice, and lemon zest to egg yolks; whisk until smooth.
- Pour lemon filling into prepared crust.
- Bake for 20-25 minutes until the filling is set with a slight jiggle.
- Increase oven temperature to 375°F (190°C).
- Make the meringue by beating egg whites with cream of tartar until frothy, then gradually add sugar until stiff peaks form.
- Spread meringue over the lemon filling, sealing edges.
- Final bake for 10-12 minutes until meringue is golden brown.
- Cool pie to room temperature and refrigerate for at least 2 hours before serving.
Notes
Use fresh ingredients for the best flavor. Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg