Start by grounding the Graham crackers in a food processor until you achieve fine crumbs. This will form the base of your pie crust. Combine the crumbs with the melted butter until the mixture holds together when pressed. The aroma of butter and crackers will fill your kitchen, making it hard to resist a taste!
Next, press this mixture into the bottom and up the sides of a pie pan. Use the flat bottom of a small glass or measuring cup to ensure it’s packed evenly. Once done, place the pan in the refrigerator for about 15 minutes to help it set while you preheat your oven to 375°F.
After 15 minutes, bake the crust for 10 minutes. The smell wafting from the oven will have you dreaming of the delicious pie to come. Once it’s golden and firm, turn off the oven and let the crust cool on a wire rack.
In a mixing bowl, whisk together the granulated sugar and lemon zest. Add the kosher salt and cornstarch, whisking to combine evenly. Setting this aside prepares you for the filling.
In a saucepan over medium heat, melt the remaining butter. Add the water, lemon juice, and your sugar mixture, stirring to ensure the cornstarch dissolves. The mixture will start to thicken as it heats up, and you’ll want to whisk constantly until it reaches a bubbling consistency, about 5 minutes.
Once thickened, strain the mixture through a fine-mesh sieve into a clean bowl to eliminate any lumps. Allow it to cool slightly before adding the egg yolks. Whisk the yolks in one at a time to combine well. This creates a luxurious filling that’s just bursting with lemon flavor.
Transfer the cool lemon filling into your baked crust, smoothing it out evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until fully set. The anticipation will make this pie all the more rewarding!
When the pie filling is nearly set, it’s time to prepare the meringue. In a heatproof bowl, whisk together the egg whites and granulated sugar while placing it over a pot of simmering water. Keep whisking until the mixture reaches 160°F, ensuring it's safe to eat. This step is vital for a perfect meringue.
Transfer the thickened egg white mixture into a stand mixer bowl, adding cream of tartar. Beat on medium speed with a wire whisk attachment until fluffy peaks form. It should be shiny and hold its shape beautifully. As you sprinkle in the salt and stream in the vanilla extract, the flavors will meld perfectly.
Finally, dollop the meringue on top of the lemon filling, using a spatula to spread it out to the edges, creating a dome in the center. Use the back of a spoon to create little peaks all around; these will brown beautifully in the oven. Use a kitchen torch to give the meringue a lovely golden hue, adding that wow factor!
Serve your Lemon Meringue Pie immediately for the best texture, and watch as your guests marvel at your baking skills. Each slice will surely delight!
