Layered Citrus Meringue Pie with Graham Cracker Crust

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A bright and tangy citrus pie topped with fluffy, toasted meringue, resting on a buttery graham cracker crust. This American-inspired recipe, ready in about 50 minutes, layers graham cracker crumbs, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp, melted unsalted butter
• 1 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 1/4 cups water
• 4, lightly beaten large egg yolks
• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1 tbsp lemon zest
• 1 tsp lime zest
• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup powdered sugar

Stand mixers worth buying for baking like this → Best Stand Mixers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 350°F. Combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter in a bowl, stirring until evenly moistened.
2. Step 2: Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes until set and golden. Cool completely.
3. Step 3: In a medium saucepan, whisk together 1 cup granulated sugar, 3 tbsp cornstarch, and 1/4 tsp salt.
4. Step 4: Gradually whisk in 1 1/4 cups water until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 5-7 minutes.
5. Step 5: Slowly whisk about half of the hot mixture into 4 lightly beaten large egg yolks to temper them, then return all to the saucepan.
6. Step 6: Cook and stir for 2 more minutes until very thick. Remove from heat and stir in 1/2 cup lemon juice, 1/4 cup lime juice, 1 tbsp lemon zest, and 1 tsp lime zest. Pour filling into the cooled crust.
7. Step 7: In a clean bowl, beat 4 large egg whites with 1/4 tsp cream of tartar on medium until soft peaks form.
8. Step 8: Gradually add 1/2 cup powdered sugar and beat on high until stiff, glossy peaks form.
9. Step 9: Spread meringue over the hot filling, sealing to the crust edges.
10. Step 10: Bake at 350°F for 10-12 minutes until meringue is golden brown. Cool completely on a wire rack before serving.