Grandma’s Lemon Meringue Pie Recipe

Out of all the pieces of pie that I have tasted in my lifetime, I swear my Grandma’s Lemon Meringue Pie was the best pie in the world! At least after taking a bite into that sweet and tangy lemon filling and that fluffy, light meringue topping that was perfectly browned at the tips I thought so.

And so did everyone else that tried it. The lemon filling that she made was balanced perfectly with the sweetness of the meringue and crust, creating a complex and delicious flavor profile that was unlike any other pie.

Not to mention that the pie was always looked so pretty. Who can resist peaks of the white meringue that stood tall and became light brown in color in the oven.

Sometimes it looked so good that I wasn’t sure she would ever slice into it. And I can’t blame her because the second that she did the entire pie would be devoured by her family and friends.

And after years upon years of trying to replicate Grandma’s pie recipe, I have finally have both the taste and texture down. Of course the fond childhood memories makes it seem even more special with every single bite.

However before you jump to the actual recipe, there are a few things that you need to know to make the pie turn out perfect each and every time.

The Pie Crust

Every good pie recipe starts with how to prepare the crust, including Grandma’s Lemon Meringue Pie and her famous Old Fashioned Apple Pie. Although Grandma made a homemade pie crust every time she made pie, I have decided to take a short cut to this recipe and use a pre-baked pie crust instead.

However, you can certainly make your favorite pie crust and use it for this recipe. You will just need to bake it so that it is fully cooked and crispy before adding the lemon filling.

Start by rolling out your pie dough and place it into a 9-inch pie dish, trimming off any excess dough around the edges. Then prick the bottom and sides of the crust with a fork to prevent air pockets from forming.

Line the crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice. This will help to prevent the crust from puffing up while it bakes.

Bake the crust in the preheated oven set at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden brown.

Remove the pie weights and parchment paper/foil from the crust and continue baking for another 5-10 minutes, or until the bottom of the crust is golden brown. Then remove the pie crust from the oven and let it cool completely before filling it with the lemon filling and adding the meringue.

Or do what I do and purchase ready to bake pie crust and follow the instructions on the back of the package. However the key here is to always let the pie crust cool completely before proceeding with the recipe.

The Key To Making Lemon Pie Filling

The next step in lemon meringue pie is to make the classic lemon pie filling. Although the instructions to do this are fairly simple there are two critical steps that you must follow.

First, you must zest the lemons before juicing them. It sounds like a logical step, but it is often one that is often overlooked.

For this recipe it is actually best to use a microplaner for zesting because the zest will be much smaller and less noticeable in the filling. Then set the zest aside and then you can cut and juice the lemons.

The next key to making the lemon filling involves tempering the eggs before they are added to the hot liquid. This will help prevent the eggs from curdling or scrambling when heated.

To temper eggs, you start by whisking the egg yolks in a bowl. Then, you gradually add in some of the hot lemon mixture, whisking constantly, until the eggs have been slowly warmed up and become closer in temperature to the rest of the filling.

Once the eggs have been tempered, you can add the egg mixture to the hot lemon mixture and continue cooking until the filling thickens. This results in a smooth and creamy lemon filling that is perfect for a meringue pie.

The Secrets To Making Meringue

The final step in making Grandma’s Lemon Meringue pie is to make the meringue topping. The topping itself is easy to make with just a few key tips.

Use Fresh Egg Whites: Fresh egg whites whip up better and produce more volume than older eggs. And be sure that no traces of egg yolk are in the whites because this could prevent them from whipping up properly.

Room Temperature Egg Whites: For best results be sure that the eggs used in this recipe are at room temperature. Take them out of the refrigerator 30 minutes before you begin making the pie.

Slowly Add The Sugar: Adding sugar gradually will help the egg whites stabilize and hold their shape better. Start by whisking the egg whites and be sure to let them become frothy before slowly adding the sugar.

Beat Until Stiff Peaks Form: Use an electric mixer and beat the egg whites on medium-high speed until they form stiff peaks that hold their shape when you lift the beaters.

Use The Meringue Immediately: Don’t make the meringue until you are ready to put it on top of the lemon filling. If you make it too far in advance it could deflate and lose its shape if left sitting too long.

By following these tips, you can make perfect meringue every time!

How To Seal The Edges of Lemon Meringue Pie

The last key in making Grandma’s Lemon Meringue Pie is to seal the edges of the meringue to the pie crust. This is an important step to prevent the filling from leaking out and the meringue from sliding off.

Once the meringue is ready use a spatula or the back of a spoon to create peaks in the meringue. However be sure to spread the meringue all the way to the edge of the crust and seal it completely.

The meringue should cover the filling completely and touch the inside edges of the crust all the way around the pie. This will prevent the meringue topping from shrinking and exposing the lemon filling around the edges .

Grandma’s Lemon Meringue Pie Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

1 (9 inch) pie crust, baked

Lemon Filling

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1⁄4 teaspoon salt
• 1 1⁄2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten

Meringue Ingredients

• 4 egg whites
• 1⁄4 cup white sugar
• 1⁄4 teaspoon cream of tartar

INSTRUCTIONS

Bake a single 9 inch pie crust and let it cool completely. Then when you are ready to make Grandma’s Lemon Meringue Pie preheat the oven to 350°F (177°C).

Lemon Filling:

In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Then stir in water, lemon juice and lemon zest.

Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Then stir in butter.

While the liquid mixture is heating up prepare the egg yolks by placing them in a small bowl and gradually whisk in 1/2 cup of hot mixture. Be sure to continually whisk so that the eggs don’t curdle.

Then once the mixture is smooth, whisk the egg yolk mixture back into remaining sugar mixture. Bring the pot to a boil and continue to cook while stirring constantly until it becomes thickened, but still pourable.

Remove the lemon filling from heat and pour the hot filling into the baked pie crust. Even out the top of the filling with a silicone spatula.

Meringue:

Make the meringue by placing the egg whites in a large glass or metal bowl. Then whisk vigorously until the eggs whites become frothy.

Slowly add the sugar and cream of tartar and continue to whisk until stiff peaks form. Spread meringue over pie, being sure to sealing the edges by pressing the meringue into the inside edges of the crust.

Bake Time

Place the pie in the preheated oven for 10 minutes, or until meringue is beginning to turn golden brown at the peaks.

Remove the Lemon Meringue Pie from the oven and let it cool completely on a cooling rack. Once the pie is at room temperature, place two toothpicks in the center of the pie and loosely drape plastic wrap over top.

Store the pie in the refrigerator for up to 2-3 days.

Enjoy! Mary

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