Grandma’s Lemon Meringue Pie is a timeless classic that brings together a tangy, zesty lemon filling, a crispy and buttery pie crust, and a fluffy, golden meringue topping.
This pie is a true comfort food, loved for its perfect balance of sweet and tart flavors. The lemon filling is made from scratch, giving it that fresh, homemade taste that no store-bought version can replicate. Whether for a special occasion or a simple family dessert, this pie never fails to impress!
Kitchen Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Whisk
- Electric hand mixer (optional)
- Measuring cups and spoons
- Saucepan
- Rolling pin (if making homemade crust)
- Oven
Ingredients Overview
- Pie Crust: You can use store-bought or homemade pie crust for the base of the pie. The crust should be pre-baked to ensure it’s crisp and holds the filling well.
- Lemon Filling: The key to a good lemon meringue pie is the lemon filling, which is made from a combination of fresh lemon juice, sugar, eggs, cornstarch, and butter for smoothness.
- Meringue Topping: The fluffy meringue topping is made with egg whites, sugar, and a pinch of cream of tartar, creating a cloud-like, golden finish.
Ingredients
For the Pie Crust:
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks (reserve the whites for the meringue)
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest (optional for extra lemon flavor)
For the Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Pie Crust
If you’re using a store-bought pie crust, follow the instructions on the package to pre-bake it until golden. If you’re using homemade dough, roll it out, place it into a 9-inch pie dish, and bake it at 350°F (175°C) for about 10-12 minutes. Set aside to cool. - Make the Lemon Filling
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the water and cook over medium heat, whisking constantly until the mixture comes to a boil and thickens (about 5-7 minutes). Once thickened, remove the saucepan from the heat. - Temper the Egg Yolks
In a separate bowl, whisk the egg yolks lightly. Slowly add a little of the hot sugar mixture to the yolks, whisking constantly to prevent the eggs from cooking. Gradually pour the tempered egg yolks into the saucepan with the remaining sugar mixture, whisking continuously. Return the saucepan to medium heat and cook for an additional 2 minutes until thickened. - Add Lemon and Butter
Remove the saucepan from heat. Stir in the lemon juice, lemon zest (if using), and butter until the butter is melted and the filling is smooth. Pour the lemon filling into the pre-baked pie crust. - Prepare the Meringue
In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, about a tablespoon at a time, until stiff peaks form and the meringue is glossy. Add vanilla extract and beat for a few more seconds. - Top the Pie with Meringue
Spread the meringue over the lemon filling, making sure to seal the edges of the crust to prevent shrinking. Use a spatula to create peaks on the meringue. - Bake the Pie
Bake the pie in the preheated oven at 350°F (175°C) for about 10-12 minutes or until the meringue is golden brown. - Cool and Serve
Let the pie cool to room temperature for at least 2 hours to allow the filling to set properly. For the best texture, refrigerate for an additional hour before serving.
Recipe Tips
- Meringue Tips: Make sure the mixing bowl and beaters are completely clean and free of any grease to help the egg whites whip up properly.
- Preventing Weeping Meringue: Be sure to spread the meringue all the way to the edges of the crust to seal it. This helps prevent any liquid from escaping and creating a soggy filling.
- Make-Ahead: This pie can be made a day ahead. Just refrigerate it once cooled.
What to Serve With This Recipe
- Fresh Berries: Serve alongside fresh strawberries, blueberries, or raspberries for a fresh contrast to the rich and tangy pie.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a rich, creamy contrast to the tart lemon filling.
Frequently Asked Questions
Can I use store-bought meringue for this pie?
While homemade meringue is recommended for the best texture and flavor, store-bought meringue can be used as a quick alternative.
Can I freeze this pie?
Yes, lemon meringue pie can be frozen. After it has fully cooled, wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge overnight before serving.
How can I prevent the meringue from shrinking?
To avoid shrinking, make sure to spread the meringue all the way to the edges of the crust, sealing it completely. Also, be sure not to overbeat the meringue, as it can collapse in the oven.
Serving Suggestions
- Tea Party: Serve this pie at a tea party or brunch with a cup of Earl Grey or a fruity iced tea.
- Picnics: This pie is perfect for a summer picnic, offering a refreshing and sweet dessert that pairs well with outdoor meals.
Grandma’s Lemon Meringue Pie
Grandma’s Lemon Meringue Pie is a timeless classic that brings together a tangy, zesty lemon filling, a crispy and buttery pie crust, and a fluffy, golden meringue topping.
Ingredients
- For the Pie Crust:
- 1 pre-baked 9-inch pie crust store-bought or homemade
- For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks reserve the whites for the meringue
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest optional for extra lemon flavor
- For the Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pie Crust
- If you're using a store-bought pie crust, follow the instructions on the package to pre-bake it until golden. If you’re using homemade dough, roll it out, place it into a 9-inch pie dish, and bake it at 350°F (175°C) for about 10-12 minutes. Set aside to cool.
- Make the Lemon Filling
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the water and cook over medium heat, whisking constantly until the mixture comes to a boil and thickens (about 5-7 minutes). Once thickened, remove the saucepan from the heat.
- Temper the Egg Yolks
- In a separate bowl, whisk the egg yolks lightly. Slowly add a little of the hot sugar mixture to the yolks, whisking constantly to prevent the eggs from cooking. Gradually pour the tempered egg yolks into the saucepan with the remaining sugar mixture, whisking continuously. Return the saucepan to medium heat and cook for an additional 2 minutes until thickened.
- Add Lemon and Butter
- Remove the saucepan from heat. Stir in the lemon juice, lemon zest (if using), and butter until the butter is melted and the filling is smooth. Pour the lemon filling into the pre-baked pie crust.
- Prepare the Meringue
- In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, about a tablespoon at a time, until stiff peaks form and the meringue is glossy. Add vanilla extract and beat for a few more seconds.
- Top the Pie with Meringue
- Spread the meringue over the lemon filling, making sure to seal the edges of the crust to prevent shrinking. Use a spatula to create peaks on the meringue.
- Bake the Pie
- Bake the pie in the preheated oven at 350°F (175°C) for about 10-12 minutes or until the meringue is golden brown.
- Cool and Serve
- Let the pie cool to room temperature for at least 2 hours to allow the filling to set properly. For the best texture, refrigerate for an additional hour before serving.
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