Lemon Meringue Pie with Graham Cracker Crust

lemon meringue pie with bruleed top with a slice taken out

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5 from 1 review

This Lemon Meringue Pie with a graham cracker crust is simply the BEST. It's both creamy and crunchy, tart and sweet, and totally delicious! Plus, it looks pretty impressive with its vibrant yellow lemon curd filling and toasted Swiss meringue top. It's the perfect dessert for spring and summer!


Units Scale

For the crust:

  • 1 3/4 cups crushed graham crackers (~ 12 full graham crackers)
  • 8 tablespoons melted butter
  • 2 tablespoons sugar
  • 1/4 teaspoon salt

For the lemon filling:

  • 6 egg yolks + 3 whole eggs
  • 1/2 teaspoon salt
  • 1/3 cup cornstarch
  • 1 cup lemon juice (from about 6 lemons)
  • 1 1/4 cup sugar
  • 6 tablespoons butter (cold, diced)

For the meringue:

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • Pinch of salt



  • The juiciness of lemons depending on a lot of factors like age, variety, size, etc. You'll likely need 5-8 lemons to get 1 cup of juice. You can also use bottled lemon juice, but it's more acidic and not as vibrant as freshly squeezed juice.
  • To separate the egg whites from the yolks, crack the eggs one at a time over a small ramekin or bowl, carefully cradle the egg yolk back and forth between the two shell halves, and place the yolk into a separate small bowl. After each egg, transfer the whites from the ramekin into a slightly larger bowl. This helps in case you accidentally break a yolk while separating the eggs, you won't contaminate your whole batch of egg whites. You need the egg whites to be completely free of yolk for the meringue.