Lemon Meringue Pie

Preheat oven to 350 degrees F (175 degrees C).

Gram cracker crust:

  • 12 gram crackers
  • 1/2 C butter
  • 2 tsp vanilla
  • 3 T sugar

Crush gram crackers with a rolling pin. Melt butter. Mix all ingredients in a bowl. Pour gram cracker mixture into 9 inch pie  pan, press with the back side of a fork. Bake for 8 min. or until golden brown.


  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 4 egg whites
  • 6 tablespoons white sugar
  • 1/4 tsp. almond extract


Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked grahm cracker crust.

Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Add 1/4 tsp almond extract. Spread meringue over pie, sealing the edges at the crust. Sprinkle 1 tsp. sugar over top.

Bake in preheated oven for 5-10 minutes, or until meringue is golden brown.


© 2014 Natalie Falls