Grandma’s Lemon Meringue Pie is a timeless classic that has been passed down through generations. With its crisp, flaky crust, tangy lemon filling, and fluffy meringue topping, this pie is the perfect balance of sweet and tart. It’s a delicious dessert that’s perfect for special occasions, family gatherings, or just a sweet treat to enjoy any time. The rich lemon curd filling paired with the light and airy meringue is sure to remind you of the comfort of home-cooked family recipes.
Grandma’s Lemon Meringue Pie is a beloved recipe that brings together the tanginess of lemon with the sweetness of meringue. Its perfect balance of flavors and textures makes it a timeless favorite that’s sure to impress every time it’s served! Enjoy the nostalgic flavors of this classic dessert with every bite.
Kitchen Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Saucepan
- Rolling pin (if making homemade pie crust)
- Spatula
- Aluminum foil (optional, for preventing overbrowning)
Ingredients Overview
- Pie crust: Provides a buttery, flaky base that holds the rich lemon filling.
- Lemon curd: The tangy and smooth filling made from fresh lemon juice, sugar, and egg yolks.
- Meringue: A sweet, fluffy topping made from egg whites and sugar, baked to golden perfection.
Ingredients
For the Pie Crust (or store-bought)
- 1 pie crust, pre-baked (homemade or store-bought)
For the Lemon Filling
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks (reserve egg whites for meringue)
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons unsalted butter
For the Meringue
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Directions
- Prepare the Pie Crust
Preheat your oven to 350°F (175°C). If using a store-bought pie crust, bake it according to package instructions until golden and crisp. If making homemade crust, roll out the dough on a floured surface and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake for 10-12 minutes, or until golden. Let the crust cool while you prepare the filling and meringue. - Make the Lemon Filling
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Add the water and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a gentle boil.
In a separate bowl, whisk the egg yolks until smooth. Slowly add about 1/2 cup of the hot sugar mixture into the egg yolks, whisking constantly to temper the eggs. Gradually pour the egg yolk mixture back into the saucepan with the remaining sugar mixture, whisking continuously.
Cook for an additional 2-3 minutes until the filling is thick and glossy. Remove from heat and stir in the fresh lemon juice, lemon zest, and butter until fully incorporated. - Prepare the Meringue
In a mixing bowl, beat the egg whites with the cream of tartar using an electric mixer on medium-high speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. Add the vanilla extract and beat for another 30 seconds. - Assemble the Pie
Pour the lemon filling into the pre-baked pie crust, spreading it evenly. Spoon the meringue over the lemon filling, spreading it to the edges of the crust to seal in the filling. Use a spatula to create peaks in the meringue. - Bake the Pie
Bake the pie in the preheated oven at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. If the meringue begins to brown too quickly, you can cover the edges of the crust with aluminum foil to prevent overbaking. - Cool and Serve
Allow the pie to cool at room temperature for at least 2 hours to allow the filling to set. After cooling, slice and serve. The pie can be stored in the refrigerator for up to 3 days.
Prep Time
20 minutes
Cook Time
20-25 minutes
Total Time
3 hours (including cooling time)
Nutrition (per slice, ~8 servings)
- Calories: ~300
- Fat: ~15g
- Carbohydrates: ~40g
- Protein: ~4g
Expert Tips
- Tempering Eggs: When adding the hot mixture to the egg yolks, make sure to whisk constantly to avoid cooking the eggs and creating scrambled egg bits.
- Meringue Consistency: Be sure to beat the egg whites until stiff peaks form to ensure a fluffy and stable meringue.
- Lemon Zest: For extra lemon flavor, add a bit more zest, but be careful not to add too much as it can make the filling bitter.
FAQs
Can I use a store-bought pie crust?
Yes, you can use a store-bought pie crust for convenience. Be sure to pre-bake it to avoid a soggy bottom.
How do I prevent the meringue from weeping?
Ensure that your egg whites are beaten to stiff peaks and that the meringue is spread all the way to the edges of the pie crust. This helps seal in the filling and prevents moisture from seeping out.
Can I make this pie ahead of time?
Yes, you can make this pie a day in advance. Just be sure to store it in the refrigerator, and let it come to room temperature before serving for the best texture.
Storing & Freezing
- Storing: Keep the pie in the refrigerator, covered, for up to 3 days.
- Freezing: It is not recommended to freeze lemon meringue pie as the meringue may become watery once thawed.
Substitutions & Variations
- Gluten-Free: Use a gluten-free pie crust to make this recipe gluten-free.
- Vegan Version: Substitute egg yolks with a plant-based egg replacer and make a vegan meringue using aquafaba (the liquid from canned chickpeas) instead of egg whites.
- Flavor Variations: Add a bit of coconut extract to the lemon filling or sprinkle toasted coconut over the meringue for a coconut twist.
Grandma’s Lemon Meringue Pie
Grandma’s Lemon Meringue Pie is a timeless classic that has been passed down through generations. With its crisp, flaky crust, tangy lemon filling, and fluffy meringue topping, this pie is the perfect balance of sweet and tart.
Equipment
- 9-inch pie dish
- Mixing bowls
- - Whisk or electric mixer
- Measuring cups and spoons
- - Saucepan
- - Rolling pin (if making homemade pie crust)
- Spatula
- - Aluminum foil (optional, for preventing overbrowning)
Ingredients
- #### For the Pie Crust or store-bought
- - 1 pie crust pre-baked (homemade or store-bought)
- #### For the Lemon Filling
- - 1 1/2 cups granulated sugar
- - 1/4 cup cornstarch
- - 1/4 teaspoon salt
- - 1 1/2 cups water
- - 4 large egg yolks reserve egg whites for meringue
- - 1/4 cup fresh lemon juice
- - 2 tablespoons lemon zest
- - 2 tablespoons unsalted butter
- #### For the Meringue
- - 4 large egg whites
- - 1/4 teaspoon cream of tartar
- - 1/2 cup granulated sugar
- - 1 teaspoon vanilla extract
Instructions
- **Prepare the Pie Crust**
- Preheat your oven to 350°F (175°C). If using a store-bought pie crust, bake it according to package instructions until golden and crisp. If making homemade crust, roll out the dough on a floured surface and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake for 10-12 minutes, or until golden. Let the crust cool while you prepare the filling and meringue.
- **Make the Lemon Filling**
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Add the water and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a gentle boil.
- In a separate bowl, whisk the egg yolks until smooth. Slowly add about 1/2 cup of the hot sugar mixture into the egg yolks, whisking constantly to temper the eggs. Gradually pour the egg yolk mixture back into the saucepan with the remaining sugar mixture, whisking continuously.
- Cook for an additional 2-3 minutes until the filling is thick and glossy. Remove from heat and stir in the fresh lemon juice, lemon zest, and butter until fully incorporated.
- **Prepare the Meringue**
- In a mixing bowl, beat the egg whites with the cream of tartar using an electric mixer on medium-high speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. Add the vanilla extract and beat for another 30 seconds.
- **Assemble the Pie**
- Pour the lemon filling into the pre-baked pie crust, spreading it evenly. Spoon the meringue over the lemon filling, spreading it to the edges of the crust to seal in the filling. Use a spatula to create peaks in the meringue.
- **Bake the Pie**
- Bake the pie in the preheated oven at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. If the meringue begins to brown too quickly, you can cover the edges of the crust with aluminum foil to prevent overbaking.
- **Cool and Serve**
- Allow the pie to cool at room temperature for at least 2 hours to allow the filling to set. After cooling, slice and serve. The pie can be stored in the refrigerator for up to 3 days.
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