grandma’s lemon meringue pie recipe

Written ByJenny Smyth Posted on
grandma's lemon meringue pie recipe
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The Best grandma’s lemon meringue pie recipe

I’ve always been a huge fan of my grandma’s lemon meringue pie recipe. It’s a classic dessert that never goes out of style, and for good reason.

The combination of the tangy lemon filling and the sweet, fluffy meringue topping is absolute perfection. Every time I make it, my family devours it in minutes.

My kids love helping me make the meringue, and they’re always so excited to see it turn out golden brown and puffed up. This recipe is a staple in our household, and I’m so glad I can share it with all of you today.

My grandma got this recipe from her mother, who was an expert baker in her own right. She would make this pie for every family gathering, and it was always the star of the show.

I’ve tweaked the recipe over the years to make it my own, but the basic formula remains the same. I use fresh lemons for the best flavor, and I like to add a little bit of zest to give it an extra boost.

The key to this recipe is making sure the meringue is nice and stable before baking it – that’s where most people go wrong. If you follow these simple steps, you’ll be rewarded with a beautiful, delicious pie that’s sure to impress your friends and family.

Grandma's Lemon Meringue Pie

Grandma’s Lemon Meringue Pie

4.7 from 567 votes

A classic lemon meringue pie with a buttery, flaky crust, a tangy lemon filling, and a light, fluffy meringue topping. This recipe captures the essence of homemade comfort and is perfect for any occasion.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into cubes
3-4 tablespoons ice water

For the Lemon Filling

1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup fresh lemon juice (about 3-4 lemons)
2 tablespoons lemon zest
4 large egg yolks, lightly beaten
2 tablespoons unsalted butter

For the Meringue

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a medium bowl, whisk together the flour and salt.
3Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough just comes together.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle about 1/8-inch thick.
7Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
8Trim the excess dough, leaving a 1-inch overhang, then fold it under and crimp the edges decoratively.
9Prick the bottom of the crust all over with a fork, line it with parchment paper, and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the crust is lightly golden.
11Set aside to cool slightly.
12In a medium saucepan, whisk together the sugar, cornstarch, and salt.
13Gradually whisk in the water and lemon juice until smooth.
14Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
15Once boiling, cook for 1 minute, then remove from heat.
16Gradually whisk about half of the hot mixture into the beaten egg yolks to temper them, then pour the egg mixture back into the saucepan.
17Return to medium heat and cook, stirring constantly, for 2-3 minutes until the filling is thick and bubbly.
18Remove from heat and stir in the lemon zest and butter until melted and smooth.
19Pour the filling into the pre-baked pie crust.
20In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form, about 2 minutes.
21Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form and the sugar is fully dissolved, about 3-4 minutes.
22Beat in the vanilla extract.
23Spread the meringue over the hot lemon filling, making sure to seal the edges to the crust to prevent shrinking.
24Use a spatula to create decorative peaks.
25Bake the pie at 350°F (175°C) for 12-15 minutes until the meringue is golden brown and the peaks are lightly toasted.
26Remove from the oven and cool completely on a wire rack for at least 2 hours to allow the filling to set.
27For best results, refrigerate for an additional 2-3 hours before slicing.

🔧Equipment

9-inch pie dish
Rolling pin
Medium saucepan
Whisk
Electric mixer or hand whisk
Mixing bowls
Measuring cups and spoons
Zester or grater
Citrus juicer
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 125mg🧂Sodium: 280mg🌾Total Carbs: 56g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For a flakier crust, ensure the butter and water are very cold. Let the pie cool completely before slicing to achieve clean pieces. Store leftovers in the refrigerator for up to 3 days.

To store this pie, keep it in the refrigerator loosely covered with plastic wrap or foil for up to two days. Avoid sealing it tightly because that can make the meringue sticky.

For reheating, I do not recommend microwaving the whole pie, but you can warm individual slices in a 300°F oven for about five minutes to crisp the meringue slightly. When serving, let the pie sit at room temperature for about 15 minutes so the filling softens a bit.

It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. This pie is always a good idea for any family gathering because it is familiar, comforting, and everyone loves that perfect balance of sweet and tart.

❓ Frequently Asked Questions About Grandma’s Lemon Meringue Pie

Q: What type of lemons should I use for this recipe?

For the best flavor, I recommend using fresh Meyer lemons or regular old-fashioned lemons – they both work beautifully! Just be sure to use organic lemons if possible.

Q: Can I make this pie ahead of time?

Yes! You can make the filling and store it in the fridge for up to 24 hours before assembling the pie. Just be sure to let it come to room temperature before baking.

Q: How do I prevent the meringue from weeping or becoming too soggy?

Avoid overmixing the egg whites when making the meringue topping – that’s usually where things go wrong! Also, try baking it at a slightly lower temperature if you find that it’s not holding its shape as well as you’d like.

Q: Can I substitute other types of citrus for the lemons?

While you can experiment with other types of citrus like oranges or grapefruits, keep in mind that they may alter the flavor profile slightly. Stick with traditional lemons if you want that classic taste!

Q: Why does my meringue topping keep falling flat?

Makesure your egg whites are at room temperature before starting – cold eggs won’t whip up as well! Also, avoid overbaking – take it out when it’s still slightly jiggly in the center.

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