Lemon Meringue Pie With Graham Cracker Crust Recipe

It’s infused with the delicate, citrusy fragrance of Fiori di Sicilia, or “Flowers of Sicily.” The extract is inspired by the Italian island’s abundant citrus groves, accented with a hint of vanilla. It’s highly concentrated, so a little goes a long way toward adding complex fruit and floral notes to baked goods and desserts.

Look for it in the baking aisle of your local specialty grocer, or buy it online from King Arthur Baking. To ensure the Italian meringue whips up properly, wipe your tools down with white vinegar.

Even a trace of oily residue can prevent the egg whites from aerating. You can use store-bought pie crust if you’d like, but we recommend our brown butter graham cracker crust, which lends a nutty, toasty flavor to the finished pie. Featured in “In Montreal and New Orleans, A French Holiday Celebration Endures” by Chantal Martineau and Kayla Stewart in the Fall/Winter 2025 issue.

See more recipes and stories from Issue 205.

For the pie:

• Two 14-oz. cans sweetened condensed milk
• 3 Tbsp. finely grated lemon zest
• 1 cup fresh lemon juice
• 1 tsp. Fiori di Sicilia extract
• 1 tsp. kosher salt
• 1 tsp. vanilla extract
• 8 large egg yolks
• 1 graham cracker pie crust, preferably homemade

For the meringue:

• 1 cup sugar
• 3 large room-temperature egg whites
• 1 Tbsp. fresh lemon juice
• 1 tsp. vanilla extract
• ½ tsp. cream of tartar

Instructions

• Make the pie: Position a rack in the center of the oven and preheat to 325°F. In a large bowl, whisk together the condensed milk, lemon zest and juice, Fiori di Sicilia extract, salt, vanilla, and egg yolks until smooth and creamy, then scrape into the pie crust, filling it to the top. Discard any remaining filling.
• Bake until the center is jiggly but nearly set, 20–25 minutes. Transfer to a wire rack and set aside to cool to room temperature, about 45 minutes, then refrigerate until firm and cold, about 4 hours.
• Make the meringue: In a small pot fitted with a candy thermometer over medium-high heat, stir together the sugar and ½ cup of water. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until frothy. When the sugar syrup reaches 245°F, turn the mixer to high and slowly stream the syrup down the sides of the bowl into the egg whites, avoiding the whisk. Immediately add the lemon juice, vanilla, and cream of tartar and beat until the meringue is stiff, glossy, and cool to the touch, about 5 minutes more.
• Using a large spoon, scoop the meringue into the center of the pie, then use the back of the spoon to spread it almost to the edge and create swirls. Using a kitchen torch, brown the meringue all over. Slice and serve.