Grandma’s Lemon Meringue Pie is a classic homemade dessert featuring a flaky pie crust filled with tangy lemon custard and topped with fluffy golden meringue. This grandma’s lemon meringue pie recipe is sweet, refreshing, and perfect for family gatherings or holiday desserts.
Origin of Lemon Meringue Pie
Lemon meringue pie became popular in the 19th century and combines lemon custard pies with traditional French meringue techniques. It has since become a beloved classic dessert in American baking.
Why It’s Loved
Grandma’s Lemon Meringue Pie is loved for its balance of tart lemon filling and sweet airy meringue. The creamy texture and bright citrus flavor make it timeless.
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Grandma’s Lemon Meringue Pie
8
servings20
minutes25
minutes325
kcalIngredients
For the Pie Filling:
1 pre-baked pie crust
1 cup sugar
2 tbsp flour
3 tbsp cornstarch
11/2 cups water
3 egg yolks
1/2 cup lemon juice
1 tbsp lemon zest
2 tbsp butter
For the Meringue:
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar
Directions
- Preheat oven to 350°F (175°C).
- In a saucepan, whisk sugar, flour, cornstarch, and water.
- Cook over medium heat until thickened.
- Stir in egg yolks, lemon juice, lemon zest, and butter.
- Pour filling into the pie crust.
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff peaks form.
- Spread meringue over the pie, sealing edges.
- Bake for 10–12 minutes until golden brown.
- Cool completely before slicing.
Notes
- Serving Suggestion: Serve chilled for best texture.
- Tip: Spread meringue while filling is hot to prevent shrinking.
- Storage: Store in the refrigerator for up to 2 days.
