This is the Lemon Meringue Pie I've been making since I was a kid. It's less sweet than many other recipes and has a deliciously tangy lemon flavor. You will LOVE it!
Graham Cracker Crust
¼ cupbutter, melted
1 ¼ cupsgraham cracker crumbs
¾ cupgranulated sugar
3largeeggs yolks, reserve the egg whites
½ cuplemon juice, freshly squeezed
5largeegg whites, use the three from the filling plus two extra
10tablespoonswhite sugar, ½ cup + 2 tablespoons
⅛ teaspoonwhite wine vinegar
Graham Cracker Crust
Combine the crust ingredients in a medium-sized bowl and mix well. Press into an 8" pie pan, ensuring the edges and bottom are even. Either chill for 1 hour until firm or bake in a 350-degree oven for 5 minutes.
¼ cup butter, 2 tablespoons granulated sugar, 1 ¼ cups graham cracker crumbs
Combine the sugar, flour, cornstarch, and salt in a medium-sized pot. Gradually add 1 ½ cups of water, whisking until smooth. Cook, whisking occasionally, over medium-high heat until it's thick and bubbly. Reduce heat to low and cook for 2 more minutes. Remove from heat.
¾ cup granulated sugar, 3 tablespoons all-purpose flour, 3 tablespoons cornstarch, ¼ teaspoon salt
Separate the egg whites and yolks and set the whites aside. Whisk the yolks briefly. Slowly add one cup of the hot filling to the yolks, whisking to combine. (Make sure you go slow here, you don't want to scramble the eggs.) Add the yolks to the pot with the filling and cook, whisking for 2 more minutes. Mix in the butter, lemon zest, and lemon juice.
3 large eggs yolks, 2 tablespoons butter, 2 teaspoons lemon zest, ½ cup lemon juice
After you make the meringue, reheat the filling before pouring it into the pie crust.
Using an electric beater, beat the egg whites in a large bowl at high speed until they are frothy and soft peaks form. Add the sugar, 1 tablespoon at a time, and continue to beat until stiff glossy peaks form. Add the cornstarch and vinegar and beat to combine.
5 large egg whites, 10 tablespoons white sugar, 1 tablespoon cornstarch, ⅛ teaspoon white wine vinegar
Pour the hot lemon filling into the prepared pie crust. Spread meringue evenly over the top. Add the meringue first to the edges of the pie and then work your way to the center. Make sure that the meringue comes all the way to the edges to prevent it from shrinking.
Bake in a preheated 350 degrees oven for 12-15 minutes, or until the top of the meringue starts to brown.
Remove from oven and set aside to cool completely.