9 servings (serving size: 1 wedge)

This pie is so good that you'll want to eat it right away, and that's a good idea--the delicate meringue will start to collapse after about a day.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

To prepare crust, combine first 4 ingredients in a bowl; toss with a fork until moist. Press into a 9-inch pie plate coated with cooking spray. Bake at 325° for 15 minutes or until lightly browned; cool on a wire rack.

Step 3

To prepare filling, combine lemon rind and next 3 ingredients (rind through yogurt) in a medium bowl, and set aside. Sprinkle gelatin over 3 tablespoons water in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture thoroughly into yogurt mixture. Spoon filling into prepared crust. Press plastic wrap onto surface of filling; chill 1 hour or until almost firm.

Step 4

To prepare the meringue, combine 2/3 cup sugar and 1/4 cup water in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form. Remove the plastic wrap from filling. Spread meringue evenly over filling, sealing to edge of crust.

Step 5

Preheat broiler.

Step 6

Broil meringue for 1 minute or until lightly browned, and cool on wire rack. Chill until set.

Ratings & Reviews

Kvavava's Review

December 19, 2013

AWane80's Review

February 12, 2012
This was delicious! We brought it to a friend's house for a potluck and everyone was raving about how good it was. One person said it tasted just like his grandma's recipe. This is definitely a keeper!

Annamo's Review

December 24, 2009
Easy to make and deliciously light ... every time i make this it gets better and better

evemarie's Review

November 28, 2009
My family loves this lemon meringue pie. We make it every year for Thanksgiving. Unlike most lemon meringue pies, the lemon filling isn't just a lemon gelatin -- it's creamy and full of fresh lemon flavor. I usually use a pre-made graham cracker crust to save time.