Here’s a classic Grandma’s Lemon Meringue Pie recipe — tangy lemon filling, flaky crust, and fluffy golden meringue. Perfectly old-fashioned and delicious.
Grandma’s Lemon Meringue Pie
🥧 Ingredients
For the Pie Crust (or use a pre-baked 9-inch pie shell):
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup (1 stick) cold butter, cut into pieces
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3–4 tbsp ice water
For the Lemon Filling:
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1 1/4 cups granulated sugar
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1/2 cup cornstarch
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1/4 tsp salt
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1 1/2 cups water
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1/2 cup fresh lemon juice (about 2–3 lemons)
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1 tbsp lemon zest
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3 large egg yolks (save the whites for the meringue)
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2 tbsp unsalted butter
For the Meringue:
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3 large egg whites
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1/4 tsp cream of tartar
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1/3 cup granulated sugar
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1/2 tsp vanilla extract (optional)
🧑🍳 Instructions
1. Pre-bake the Pie Crust:
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Roll out the crust, place in a 9-inch pie pan, crimp edges.
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Prick the bottom, line with parchment, and fill with pie weights.
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Bake at 375°F (190°C) for 15 minutes. Remove weights, bake another 10–12 min until golden. Cool.
2. Make the Lemon Filling:
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In a saucepan, whisk sugar, cornstarch, and salt.
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Gradually add water, lemon juice, and zest. Cook over medium heat, whisking constantly until thick and bubbling.
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Whisk egg yolks in a separate bowl. Slowly stir in 1/2 cup of the hot lemon mix (to temper), then return it all to the saucepan.
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Cook 2 more minutes until thick. Remove from heat and stir in butter.
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Pour into the baked crust while still hot.
3. Make the Meringue:
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In a clean bowl, beat egg whites and cream of tartar until foamy.
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Gradually add sugar, beat until stiff, glossy peaks form.
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Add vanilla if using.
4. Assemble and Bake:
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Spoon meringue over hot filling, sealing it to the crust edges.
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Swirl with a spatula for peaks.
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Bake at 350°F (175°C) for 15–18 minutes, until golden.
5. Cool and Serve:
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Cool pie on a wire rack for 1 hour, then refrigerate for at least 4 hours before slicing.
Tips:
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Seal meringue to the crust, not just the filling — this prevents shrinking.
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Use fresh lemons for best flavor.
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Let the pie fully cool to avoid weepy meringue.