1/2cup (118 ml)lemon juice(from about 3 medium lemons)
Zest of the 3 medium lemons*
For the Meringue:
3largeegg whites(same eggs as the yolks used for the filling)
1/4teaspooncream of tartar
1/4cup (50g)granulated sugar
Instructions
Preheat oven to 350 degrees F.
Separate the eggs into two large bowls. This will allow the egg whites to come to room temperature before you beat them into meringue - they will whip faster and fluffier at room temperature! Set both bowls aside while you make the crust.
Make the crust: Crush the graham crackers to fine crumbs, either by hand in a bag with a rolling pin or hammer, or in a food processor. Alternatively, you can buy pre-made graham cracker crumbs. Place graham cracker crumbs, melted butter, brown sugar, and salt in a medium bowl and stir until fully combined. Press mixture evenly into a 9-inch pie pan, spreading it up the sides as well. I use my hands and then the bottom of a measuring cup to make sure it's really compacted.
Bake the crust for 12 minutes, until golden brown and smelling delicious.
Make the filling: While crust is baking, in a large bowl, beat together egg yolks, condensed milk, lemon juice and lemon zest until creamy and completely smooth. I do this with a whisk or a fork, but you could do it with a mixer too.
Bake the filling: Pour filling mixture into the hot or room temperature baked crust and smooth out with a spatula. Bake for 10 minutes. This will cook the egg yolks and help set the filling before you add the meringue.
Make the meringue: While the filling is baking, beat egg whites and cream of tartar together with a hand mixer (or the whisk attachment on a stand mixer) on medium speed until soft peaks form, 2-3 minutes. Gradually add sugar while continuing to beat at medium-high speed, until stiff peaks form and mixture becomes white and glossy, another 1-2 minutes.
Bake the meringue: Carefully spread meringue evenly on top of the hot baked filling. Spread the meringue to the edge of the pie to seal and make sure there are no holes or gaps; this helps keep it from shrinking and separating while baking. Bake the pie for 15-20 minutes, or until the meringue is golden brown to your liking.
Cool completely before serving - this pie is best served chilled, at least 2 hours in the fridge. Keep leftovers in the refrigerator for up to 3 days (though it is best on the day it's made).
Notes
*Note: I recommend zesting the lemons before juicing them - it's much easier. Here is the microplane grater I use to zest citrus.Storage: lemon meringue pie keeps well in the fridge for up to 3 days, although it's best on the day it's made.Freezing: slices of pie, or a whole pie, can be frozen in airtight containers for up to a month. I don't recommend wrapping slices in plastic wrap as it will damage the meringue. Defrost in the fridge overnight before serving.