Ingredients
1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
1 cup lemon juice
2 tbsp lemon zest
¾ cup sugar
4 large egg yolks
2 cups heavy cream
¼ cup granulated sugar (for meringue)
4 large egg whites
Instructions
Mix graham cracker crumbs and melted butter until damp. Press evenly into a 9-inch pie dish. Freeze for 15 minutes.
Whisk egg yolks, ¾ cup sugar, lemon juice, and zest until smooth. Set aside.
Whip egg whites until soft peaks form. Gradually add granulated sugar, whipping until stiff glossy peaks develop.
Fold meringue into lemon curd gently. Spread over the chilled crust. Freeze for 30 minutes.
Whip heavy cream and sugar until firm. Spread over the pie. Decorate with meringue stars and lemon slices. Chill for 4 hours.
Notes
Substitute melted butter with coconut oil for a dairy-free option or maple syrup for a halal alternative.
Use room-temperature lemons for juicier results.
Opt for pasteurized egg whites for safety when whipping.
Chill in the freezer for an extra firm texture or serve straight from the refrigerator.
- Prep Time: 30
- Category: No-Bake Creamy Desserts
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg