Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs (about 12 full sheets)
- 6 tablespoons melted butter
- ¼ cup sugar
- Pinch of salt
For the Lemon Filling:
- 4 large egg yolks
- 1 14-oz can sweetened condensed milk
- ½ cup fresh lemon juice (about 4 lemons)
- Zest of 2 lemons
- ¼ teaspoon salt
For the Marshmallow Topping:
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Make the crust: Heat your oven to 350°F. Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl until combined. Press mixture firmly into a 9-inch pie dish. Bake for 10 minutes until lightly golden. Let cool completely.
- Prepare the filling: Whisk egg yolks, sweetened condensed milk, lemon juice, zest, and salt until smooth. Pour into cooled crust. Bake for 15-18 minutes until tiny bubbles burst on the surface and the filling is barely set. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Make the marshmallow topping: In a heatproof bowl set over a pot of simmering water (don’t let the bottom touch the water), whisk egg whites, sugar, cream of tartar, and salt. Keep whisking until mixture reaches 160°F on a candy thermometer and sugar dissolves completely (rub a bit between your fingers – it shouldn’t feel grainy).
- Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form and mixture has cooled, about 5 minutes. Beat in vanilla extract.
- Finish the pie: Spread marshmallow topping over chilled lemon filling, making sure to seal it to the crust edges. Use a spoon to create swirls and peaks.
- Toast the topping: Use a kitchen torch to toast the marshmallow until golden brown. If you don’t have a torch, place under the broiler for 30-60 seconds, watching VERY carefully to prevent burning.
Notes
-
- Make sure your egg whites are completely free of yolk for the best marshmallow topping
- Keep the pie refrigerated before toasting the marshmallow topping. Once topped, it’s best eaten the same day, though leftovers will keep in the fridge for 2-3 days (the marshmallow topping may weep a bit).
- Prep Time: 25 minutes
- Cook Time: 30 minutes