Grandma’s Lemon Meringue Pie

Grandma’s Lemon Meringue Pie Recipe


Grandma’s Lemon Meringue Pie is a timeless classic, a delightful dessert that combines a zesty lemon filling with a fluffy, golden meringue topping. This recipe has been passed down through generations, and it’s a sweet reminder of the love and warmth of family gatherings. Follow these steps to create a Lemon Meringue Pie that will transport you back to the taste of childhood, with a perfect balance of tangy and sweet flavors.

Ingredients: For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water

For the Lemon Filling:

  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice
  • 2 tablespoons unsalted butter

For the Meringue Topping:

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract


Step 1: Prepare the Pie Crust

  • In a mixing bowl, combine the all-purpose flour and salt.
  • Add cold, cubed butter and cut it into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs.
  • Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Form it into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
  • Preheat your oven to 425°F (220°C).

Step 2: Roll Out the Crust

  • On a lightly floured surface, roll out the chilled dough into a circle to fit your pie dish.
  • Transfer the rolled-out crust into the pie dish, trim any excess, and crimp the edges.

Step 3: Pre-bake the Crust

  • Line the crust with parchment paper and add pie weights or dried beans.
  • Bake in the preheated oven for 10-12 minutes or until the edges are golden.
  • Remove the weights and parchment paper and bake for an additional 5-7 minutes until the bottom is lightly browned. Set aside to cool.

Step 4: Make the Lemon Filling

  • In a saucepan, whisk together sugar, cornstarch, flour, and salt.
  • Gradually add water, whisking constantly to avoid lumps.
  • Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
  • Once it thickens, remove it from the heat.
  • In a separate bowl, whisk together egg yolks, lemon zest, and lemon juice.
  • Gradually whisk the egg mixture into the hot sugar mixture.
  • Return to the heat and cook, stirring, for 2-3 minutes until it thickens further.
  • Remove from heat, stir in butter until melted, and set aside.

Step 5: Make the Meringue Topping

  • In a clean, dry mixing bowl, beat egg whites and cream of tartar until soft peaks form.
  • Gradually add sugar and continue to beat until stiff, glossy peaks form.
  • Stir in vanilla extract.

Step 6: Assemble the Pie

  • Pour the lemon filling into the pre-baked pie crust.
  • Top the lemon filling with the meringue, making sure to spread it to the edges to seal the pie.

Step 7: Bake Again

  • Place the pie in the oven and bake at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown.

Step 8: Cool and Serve

  • Allow the pie to cool at room temperature for about 2 hours before slicing.
  • Serve Grandma’s Lemon Meringue Pie and enjoy this timeless dessert!


Grandma’s Lemon Meringue Pie is a nostalgic treat that brings back fond memories. The tangy lemon filling and the airy meringue create a harmonious blend of flavors and textures. Share this classic dessert with your loved ones and savor the taste of tradition that’s been cherished for generations.

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