Grandma’s lemon meringue pie feels like a sunny afternoon in a slice. The filling is bright, tart, and silky, while the cloud-like meringue adds sweet, toasted peaks. This recipe is classic and comforting — perfect after a family dinner or for holiday dessert. The crust gives a buttery base, the lemon filling smells fresh and zesty, and the browned meringue adds a light, crisp top that melts in your mouth.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 8
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 380 kcal
- Protein: 4 g
- Carbohydrates: 52 g
- Fat: 16 g
- Fiber: 1 g
- Sugar: 36 g
- Sodium: 240 mg
Why Make This Grandma’s Lemon Meringue Pie
Make this pie when you want a dessert that tastes homemade and bright. The lemon filling is tart and silky, cutting through the sweet, airy meringue. It’s a crowd-pleaser for dinners, potlucks, and celebrations. The textures — buttery crust, smooth curd, and fluffy peaks — make each bite interesting. It’s also a great recipe to show off simple technique: tempering eggs and whipping meringue give a professional-looking result with everyday ingredients.
How to Make Grandma’s Lemon Meringue Pie
This recipe is split into a few focused parts: prebaking the crust, cooking the lemon curd, whipping the meringue, and baking the whole pie briefly to brown the top. Follow each step and keep the kitchen tools clean and dry for the best meringue.
Ingredients:
- 1 pie crust (9-inch, unbaked or prebaked per package)
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1/2 cup lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar (for meringue)
Directions:
Step 1: Preparation
Preheat oven to 350°F (175°C). If your crust is unbaked, follow package instructions to prebake it, then let it cool completely. Gather ingredients and separate eggs while they are cold — that helps separate yolks and whites cleanly. Make sure all bowls and beaters for the meringue are clean and dry.
Step 2: Mixing
In a saucepan, whisk together 1 cup sugar, 2 tablespoons cornstarch, and 1/4 teaspoon salt. Gradually stir in 1 1/2 cups water until smooth. Place the pan over medium heat. Stir constantly as the mixture warms to prevent lumps.
Step 3: Cooking
Cook the mixture over medium heat, stirring constantly, until it thickens and becomes translucent. Remove a few tablespoons of the hot mixture and slowly whisk it into the beaten 3 egg yolks to temper them (this prevents scrambling). Return the tempered yolks to the saucepan and cook for 2 more minutes, stirring. Remove from heat and stir in 2 tablespoons butter, 1/2 cup lemon juice, and 1 tablespoon lemon zest. Pour the lemon filling into the cooled baked crust. In a clean, dry bowl, beat 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 6 tablespoons sugar, a tablespoon at a time, while beating until stiff, glossy peaks form.
Step 4: Finishing
Spread the meringue over the lemon filling, making sure to seal the edges to the crust so steam won’t escape. Bake the pie in the preheated 350°F (175°C) oven for 10–12 minutes, or until the meringue is light golden brown on top. Let the pie cool completely on a wire rack before serving so the filling sets. Chill for at least 2 hours for cleaner slices.
How to Serve Grandma’s Lemon Meringue Pie
Serve slices chilled or at cool room temperature. The lemon filling should be smooth and tangy, the meringue soft inside with a lightly toasted exterior. Garnish with thin lemon slices, extra lemon zest, or a light dusting of powdered sugar for presentation. Pair with black coffee, Earl Grey tea, or a sparkling wine to balance the tartness.
How to Store Grandma’s Lemon Meringue Pie
- Room temperature: Do not leave pie at room temperature for more than 2 hours because of the egg-based meringue and filling.
- Refrigerator: Store covered in the fridge for up to 2–3 days. Cover loosely with a cake dome or plastic wrap, avoiding pressing on the meringue.
- Freezing: Freezing a meringue-topped pie is not recommended; the meringue will weep and lose texture. You can freeze the baked crust or the lemon curd separately (without meringue) for up to 1 month. Thaw in the refrigerator before use.
Expert Tips for Perfect Grandma’s Lemon Meringue Pie
- Use fresh lemons for bright flavor. Bottled juice loses some brightness.
- Temper the egg yolks: always add hot mixture slowly to the yolks before returning them to the pot.
- Ensure bowls and beaters are grease-free for firm meringue peaks. Any fat prevents whipping.
- Beat meringue to stiff peaks but stop before it becomes grainy. Stiff and glossy is ideal.
- Seal the meringue to the crust edges to prevent the meringue from shrinking and weeping.
- If meringue weeps (liquid forms), it’s often due to undercooked sugar, humidity, or separation; serve chilled and within 24–48 hours.
- For a deeper lemon flavor, add an extra teaspoon of zest or a splash more lemon juice, but don’t over-acidify or the curd may be too loose.
- Use a metal saucepan and silicone spatula for easy stirring and scraping.
Delicious Variations
- Key Lime Meringue Pie: Substitute key lime juice for lemon juice and reduce zest to 1 teaspoon.
- Raspberry Swirl: Fold a few tablespoons of thick raspberry puree into the lemon filling before it sets.
- Coconut Meringue: Toast shredded coconut and sprinkle on top of the meringue after baking.
- Chocolate-Lemon: Blind-bake the crust, brush the shell with a thin layer of melted chocolate, chill until set, then add lemon filling and meringue.
- Graham Cracker Crust: Swap the pie crust for a graham cracker crust for a slightly sweeter, crunchier base.
Frequently Asked Questions
Q: Why did my meringue weep (create liquid)?
A: Weeping can be caused by humidity, undercooked sugar, not sealing the meringue to the crust, or beating the meringue in a humid environment. To reduce weeping, beat sugar fully into the whites until glossy, seal meringue edges to the crust, and serve within 1–2 days.
Q: How do I stop the meringue from shrinking away from the edges?
A: Make sure to spread meringue so it touches and seals to the crust edges. Meringue that isn’t sealed can shrink during baking. Also, avoid overbaking which can dry it out and cause shrinkage.
Q: Can I make the lemon filling ahead of time?
A: Yes. You can make the lemon curd and refrigerate it for up to 3 days, then pour into the crust and top with freshly whipped meringue before the final bake. This can help with timing for a party.
Q: Can I use a store-bought lemon pie mix or canned filling?
A: You can in a pinch, but homemade lemon curd has a brighter, fresher taste and better texture. If using store-bought filling, follow package instructions and still top with freshly whipped meringue for best results.
Q: Can I use a frozen pie crust?
A: Yes. Use a frozen crust according to package directions. If it’s pre-baked, cool it before adding filling. If it’s unbaked, blind-bake fully and cool before filling.
Q: Is it safe to eat meringue with raw egg whites?
A: In this recipe, the meringue is baked briefly, which cooks the outer meringue. If you have concerns about raw eggs, use pasteurized egg whites to minimize risk.
Q: How can I tell the lemon filling is fully set?
A: When the filling jiggles slightly in the center but does not flow and holds position once chilled for a couple hours, it is set. It will also firm up more as it cools in the fridge.
Conclusion
This Grandma’s Lemon Meringue Pie brings bright lemon flavor and light, toasted meringue to your table. It’s a classic for a reason: it looks beautiful, tastes fresh, and rewards a little technique with a big payoff. For a trusted reference and another take on this classic, see Grandma’s Lemon Meringue Pie Recipe. Give it a try — the first bite of tart lemon and sweet, cloud-like meringue is worth the effort.
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Grandma’s Lemon Meringue Pie
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic and comforting lemon meringue pie with a buttery crust, silky lemon filling, and cloud-like meringue.
Ingredients
- 1 pie crust (9-inch, unbaked or prebaked per package)
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1/2 cup lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar (for meringue)
Instructions
- Preheat oven to 350°F (175°C). If your crust is unbaked, follow package instructions to prebake it, then let it cool completely.
- In a saucepan, whisk together 1 cup sugar, 2 tablespoons cornstarch, and 1/4 teaspoon salt. Gradually stir in 1 1/2 cups water until smooth.
- Cook over medium heat, stirring constantly, until thickened and translucent. Temper the beaten egg yolks with a few tablespoons of the hot mixture, then return to the pan for an additional 2 minutes of cooking.
- Remove from heat and stir in 2 tablespoons butter, lemon juice, and lemon zest. Pour the filling into the cooled crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form, then slowly add 6 tablespoons sugar until stiff and glossy peaks form.
- Spread meringue over the filling, sealing the edges. Bake for 10-12 minutes until light golden brown. Let cool completely before serving.
Notes
For a deeper lemon flavor, add an extra teaspoon of zest or more lemon juice. Serve chilled or at cool room temperature with garnishes if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 36g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
