Grandma’s Lemon Meringue Pie

Why You’ll Love This Recipe

This recipe offers a harmonious balance between the tartness of fresh lemons and the sweetness of the meringue. The contrast of textures—from the flaky crust to the creamy filling and airy topping—creates a satisfying dessert experience. Whether you’re a seasoned baker or a novice in the kitchen, this straightforward recipe guides you through creating a pie that’s sure to impress family and friends.

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1½ cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9-inch) pie crust, baked
• 4 egg whites
• ½ cup white sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Set your oven to 325 degrees F (165 degrees C).

2. Prepare the Lemon Filling:

   • In a medium saucepan, whisk together 1 cup of sugar, flour, cornstarch, and salt.
   • Stir in water, lemon juice, and lemon zest.
   • Cook over medium-high heat, stirring frequently, until the mixture comes to a boil.
   • Stir in butter.
   • Place egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture to temper the yolks.
   • Whisk the tempered yolk mixture back into the remaining sugar mixture.
   • Bring to a boil and continue to cook while stirring constantly until thick.
   • Remove from heat and pour the filling into the baked pie crust.

3. Prepare the Meringue:

   • In a large glass or metal bowl, whip egg whites until they form foamy peaks.
   • Add sugar gradually and continue to whip until stiff peaks form.
   • Spread the meringue over the pie, ensuring it seals the edges at the crust to prevent shrinking.

4. Bake the Pie: Bake in the preheated oven for 10 minutes, or until the meringue is golden brown.

5. Cool and Serve: Allow the pie to cool completely before slicing and serving.

Servings and Timing

• Yield: This recipe yields 8 servings.
• Preparation Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: Approximately 50 minutes

Variations

• Crust Options: Substitute the traditional pie crust with a graham cracker or shortbread crust for a different flavor profile.
• Citrus Twist: Incorporate other citrus fruits like lime or orange to create a unique citrus meringue pie.
• Creamy Filling: Add a tablespoon of cream cheese to the filling mixture for a creamier texture.

Storage/Reheating

• Storage: Store any leftover pie in the refrigerator, loosely covered with plastic wrap or foil, for up to 3 days.
• Reheating: To enjoy warm, place a slice in the oven at 300 degrees F (150 degrees C) for about 10 minutes. Avoid microwaving, as it can cause the meringue to become rubbery.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. However, the taste may be slightly different.

Why did my meringue shrink after baking?

Meringue can shrink if it doesn’t adhere properly to the pie crust. Ensure you spread the meringue so that it touches and seals to the crust edges before baking.

How can I prevent my pie crust from becoming soggy?

Pre-baking (blind baking) the pie crust helps prevent sogginess. Ensure the lemon filling is hot when adding the meringue, as this helps cook the underside of the meringue, reducing moisture.

Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance. Store it in the refrigerator and add the meringue topping just before serving for best results.

What causes beads of moisture on top of the meringue?

This is known as “weeping” and can occur if the meringue is overcooked or if there’s a temperature difference between the filling and meringue. Ensure the filling is hot when applying the meringue and avoid overbaking.

Can I use a store-bought pie crust?

Yes, a pre-made pie crust can save time and works well with this recipe.

How do I know when the meringue is fully cooked?

The meringue is done when it has a light golden-brown color and feels firm to the touch.

Can I freeze lemon meringue pie?

It’s not recommended to freeze this pie as the meringue can become watery when thawed. However, you can freeze the lemon filling separately and assemble the pie fresh.

How can I make my meringue fluffier?

Ensure your egg whites are at room temperature before beating, and use a clean, grease-free bowl to achieve maximum volume.

Can I add vanilla extract to the meringue?

Yes, a small amount of vanilla extract (½ teaspoon) can be added for extra flavor.

Conclusion

Grandma’s Lemon Meringue Pie is a nostalgic dessert that never goes out of style. With its perfect balance of tangy and sweet, smooth and fluffy textures, this pie is a true showstopper. Whether you’re making it for a special occasion or just craving a slice of comfort, this recipe delivers every time. Enjoy the classic flavors and share a piece of homemade goodness with family and friends!

Grandma’s Lemon Meringue Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings
• Category: Dessert, Pie
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Grandma’s Lemon Meringue Pie is a classic dessert featuring a tangy lemon custard filling and a fluffy, golden meringue topping. With a homemade crust and perfectly balanced sweet and tart flavors, this pie is a timeless treat for any occasion.

---

Ingredients

Lemon Filling:

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1½ cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9-inch) pie crust, baked

Meringue:

• 4 egg whites
• ½ cup white sugar

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat Oven: Set to 325°F (165°C).
• Prepare Lemon Filling:
  • In a saucepan, whisk sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest.
  • Cook over medium heat until boiling. Stir in butter.
  • Temper the egg yolks by whisking in ½ cup of the hot sugar mixture, then return to the saucepan.
  • Bring to a boil and cook until thickened. Pour into the baked pie crust.
• Make the Meringue:
  • Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form.
  • Spread meringue over the hot filling, sealing the edges to the crust.
• Bake: Bake for 10 minutes, or until the meringue is golden brown.
• Cool & Serve: Let the pie cool completely before slicing.

---

Notes

• Use fresh lemon juice for the best flavor.
• Ensure the meringue touches the crust to prevent shrinking.
• Avoid overbaking the meringue to prevent weeping.