Ingredients
Scale
- 1 pre-made graham cracker crust (9-inch)
- 1 cup freshly squeezed lemon juice (about 4–6 lemons)
- Zest of 2 lemons
- 1 cup granulated sugar
- 4 large egg yolks
- 4 tablespoons unsalted butter
- 4 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C).
- Zest and juice the fresh lemons to yield about one cup of juice.
- In a medium saucepan over medium heat, whisk together sugar, egg yolks, lemon juice, zest, and butter until thickened (about 5 minutes). Remove from heat and let cool slightly.
- In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff peaks form.
- Pour cooled lemon filling into the graham cracker crust and spread meringue on top.
- Bake for about 10 minutes or until the meringue is golden brown. Allow to cool before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg