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🍰 How to Make It
1. Make the crust
- Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch pie dish. Bake at 350°F (175°C) for 8–10 minutes, then cool.
2. Prepare the lemon filling
- In a saucepan, whisk together sugar and cornstarch. Gradually stir in water, lemon juice, and zest. Cook over medium heat until thick and bubbly. Reduce heat, cook for 2 more minutes.
- Stir a small amount into the beaten egg yolks, then return all to the pan. Cook 2 more minutes, stirring constantly. Remove from heat and stir in butter. Let cool slightly before pouring into the crust.
3. Whip the cream layer
- In a bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. For extra richness, beat in the softened cream cheese until smooth. Spread gently over the cooled lemon layer.
4. Make the meringue
- Beat egg whites and cream of tartar on high until soft peaks form. Gradually add sugar and beat until stiff peaks form. Spread meringue over the pie, sealing edges to crust.
5. Bake and chill
- Bake at 350°F (175°C) for 10–12 minutes or until meringue is golden. Cool completely, then chill for at least 2 hours before serving.
🌼 Tips & Variations
- Citrus twist – Add orange or lime zest to mix things up.
- Shortcut version – Use lemon pudding mix if you’re short on time.
- Top it off – Garnish with lemon slices, zest, or a sprinkle of powdered sugar.
- No-bake crust option – Simply chill the crust instead of baking if you prefer.
🧡 Final Thoughts
This Lemon Meringue Cream Pie Delight is everything a dessert should be—beautiful, flavorful, and utterly satisfying. The tangy lemon layer balances the rich cream filling, and the fluffy meringue on top adds that classic finishing touch. It’s a dessert that feels fancy but is incredibly comforting and easy to love.
Whether you’re making it for a holiday, a potluck, or just because you’re craving something sweet and citrusy, this pie is sure to be a hit. One slice, and you’ll understand why it’s called a “delight.”
Would you like this recipe in a printable format or adapted for mini tartlets? 😊
