Description
A creamy, tangy, and refreshing No Bake Lemon Meringue Pie with a buttery graham cracker crust, silky lemon filling, and fluffy meringue topping — all chilled to perfection without using an oven.
Ingredients
1 1/4 cups graham cracker crumbs
5 tablespoons melted butter
1 1/2 cups water
1 cup granulated sugar (for filling)
1/2 cup lemon juice
1/2 cup plus 1 tablespoon all-purpose flour
4 large egg yolks
1 tablespoon butter
1 teaspoon lemon zest
1/8 teaspoon salt
4 large egg whites
1 cup granulated sugar (for meringue)
Instructions
1. Mix graham cracker crumbs with melted butter and press into a 9-inch pie pan to form the crust; refrigerate until firm.
2. Separate eggs into yolks and whites.
3. In a saucepan, combine water, sugar, salt, and flour. Cook over medium heat, stirring constantly until thick.
4. Temper the egg yolks by mixing in a bit of the hot mixture, then return it to the saucepan and cook until thickened.
5. Remove from heat and stir in butter, lemon juice, and zest until smooth.
6. Pour filling into the prepared crust and smooth the surface.
7. To make the meringue, place egg whites and sugar over simmering water and whisk until sugar dissolves. Whip until the mixture cools and forms medium to stiff peaks.
8. Spread meringue over the lemon filling, ensuring it touches the crust edges.
9. Chill for several hours or overnight until fully set.
Notes
Crust and filling can be made a day in advance and stored separately in the fridge.
Meringue is best fresh but the pie can be stored for up to 3 days.
Optional: lightly toast meringue with a kitchen torch for a browned finish.
Freezing is not recommended due to meringue texture changes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 pie)
- Calories: 725
- Sugar: 110
- Sodium: 320
- Fat: 37
- Saturated Fat: 21
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 110
- Fiber: 1
- Protein: 8
- Cholesterol: 190