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Lemon Meringue Pie with Ginger Lemon Cookie Crust

A great twist on Lemon Meringue Pie with a Ginger Lemon cookie crust
Prep Time 15 minutes
Cook Time 25 minutes
Author Creative Culinary


For the Ginger Lemon Crust:

  • 1 ½ cups crushed Carr Lemon Ginger Cookies
  • 3 Tbsp unsalted butter melted and cooled
  • ¼ teaspoon kosher salt

For the Lemon Filling:

  • cup cornstarch
  • 1 ½ cups granulated sugar
  • 4 large egg yolks
  • ½ cup freshly squeezed lemon juice from 3 to 4 lemons
  • 1 ¼ cup water
  • 2 tablespoons 1/4 stick unsalted butter, cut into pieces
  • 2 tablespoons finely grated lemon zest from 3 to 4 lemons

For the Meringue:

  • 5 large egg whites at room temperature
  • ¼ teaspoon kosher salt
  • ½ cup granulated sugar


To Make the Graham Cracker Crust:

  • Place oven rack in the center of oven and heat to 375°F.
  • Put cookies in a processor and process finely. Add melted butter and salt and mix well. Press mixture evenly into a 9-inch pie plate and bake until lightly browned, about 10 minutes. Let cool completely on a wire rack.

To Make the Lemon Filling:

  • Combine cornstarch, sugar, egg yolks, and lemon juice in a medium-size heavy saucepan. Add water and whisk until blended; use a rubber spatula to scrape the sides and bottom of the pan to make sure mixture is well combined.
  • Cook over medium heat, whisking constantly until mixture comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat, add butter and lemon zest, and stir vigorously until butter is completely melted and ingredients are thoroughly combined.
  • Pour mixture into cooled graham-cracker crust, cover with a round of waxed paper and let it cool to room temperature.

To Make the Meringue:

  • Combine egg whites and salt in a large, clean bowl and whip with a mixer on high speed until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
  • Remove the waxed paper from the pie and spoon meringue over lemon filling. Spread meringue with a spatula so that it covers the entire surface of the pie, sealing in filling. Be sure meringue meets the crust, otherwise it will shrink inward, exposing filling.
  • Bake until meringue is golden brown, about 10 minutes. Let cool to room temperature on a wire rack, then refrigerate until filling is cold, at least 4 hours. Slice, and serve chilled.