Name: Grandma’s Lemon Meringue Pie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, softened; ¼ cup granulated sugar; ¼ teaspoon salt; 1 large egg yolk; 2 to 4 tablespoons cold water; 1 cup granulated sugar; ¼ cup cornstarch; 1 ½ cups water; 3 large egg yolks, lightly beaten; 2 tablespoons unsalted butter; ½ cup freshly squeezed lemon juice (about 2-3 lemons); 1 tablespoon lemon zest; 3 large egg whites; ¼ teaspoon cream of tartar; ½ cup granulated sugar; 1 teaspoon vanilla extract

Jump to Recipe

If there’s one dessert that instantly brings comfort and sunshine to any table, it’s Grandma’s Lemon Meringue Pie. A perfect harmony of tangy lemon filling topped with a fluffy, golden meringue cloud, all nestled in a flaky, buttery crust—this pie truly feels like a warm hug from the past. Every bite delivers a burst of citrus brightness balanced with sweet, billowy meringue that’s simply irresistible. This classic recipe has been a cherished staple for good reason, and I can’t wait to share the steps to create this nostalgic favorite that everyone will adore.

Grandma's Lemon Meringue Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grandma’s Lemon Meringue Pie lies in its simple, pantry-friendly ingredients, each playing an essential role. The flour and butter create a tender crust, the fresh lemons bring vibrant zing, and the egg whites transform into an ethereal meringue topping. Here’s everything you’ll gather to bake this timeless treat:

1 ½ cups all-purpose flour: The foundation for that perfectly flaky pie crust.
½ cup unsalted butter (softened): Adds richness and tenderness to the crust.
¼ cup granulated sugar: A touch of sweetness to balance the crust’s texture.
¼ teaspoon salt: Enhances all the surrounding flavors beautifully.
1 large egg yolk: Helps bind the crust dough together.
2 to 4 tablespoons cold water: Just enough to bring the dough into perfect shape.
1 cup granulated sugar: Sweetens the luscious lemon filling.
¼ cup cornstarch: Thickens the lemon curd to that signature smooth texture.
1 ½ cups water: Dilutes the filling for ideal consistency.
3 large egg yolks (lightly beaten): Create a silky, rich base for the lemon layer.
2 tablespoons unsalted butter: Adds a creamy finish to the filling.
½ cup freshly squeezed lemon juice: The star ingredient that delivers fresh, tangy flavor.
1 tablespoon lemon zest: Provides an extra punch of citrus fragrance.
3 large egg whites: Whipped air into fluffy meringue perfection.
¼ teaspoon cream of tartar: Stabilizes the egg whites for glossy peaks.
½ cup granulated sugar: Sweetens the meringue to just the right level.
1 teaspoon vanilla extract: Adds subtle warmth and depth to the topping.

How to Make Grandma’s Lemon Meringue Pie

Step 1: Prepare the Pie Crust

Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, softened butter, sugar, and salt until the mixture becomes crumbly. Slowly incorporate the egg yolk and cold water, just enough to form a cohesive dough. Turn it out onto a floured surface and shape it into a disk. Wrap the dough tightly in plastic and hold it in the refrigerator for 30 minutes to relax — this chilling step helps ensure a tender crust that won’t shrink.

Step 2: Blind Bake the Crust

Once chilled, roll out the dough on a lightly floured surface to fit your pie pan. Gently press it into place, then trim off any excess dough at the edges. Prick the bottom with a fork to prevent bubbles while baking. Bake for 15 to 20 minutes until the crust turns a beautiful light golden color. This forms a sturdy base that will hold the luscious lemon filling without becoming soggy. Let it cool while you prepare the filling.

Step 3: Cook the Lemon Filling

In a saucepan, whisk together sugar and cornstarch to evenly distribute the thickener. Gradually add water while stirring, then fold in the lightly beaten egg yolks. Cook over medium heat, constantly stirring to prevent lumps, until the mixture thickens to a smooth, bubbly custard. Remove from heat and immediately stir in butter, fresh lemon juice, and lemon zest. This step is where the magic happens: the filling becomes tangy, silky, and utterly delicious.

Step 4: Make the Meringue

In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks start to form. Gradually add sugar, continuing to beat until stiff, glossy peaks emerge. The texture should be perfectly spreadable yet hold its shape well. Finally, fold in the vanilla extract, which adds a lovely fragrant hint to the cloudlike topping.

Step 5: Assemble and Bake the Pie

Pour the warm lemon filling into the cooled crust, smoothing it out evenly. Immediately spread the meringue over the top, carefully ensuring it touches the crust edges to seal and prevent shrinking during baking. Use a spatula to create soft peaks and swirls—these little details bake into a golden, textured top. Bake the entire pie for an additional 10 to 12 minutes or until the meringue turns a gorgeous golden brown.

Step 6: Cool and Set

This final step is key to perfect slices. Let Grandma’s Lemon Meringue Pie cool at room temperature for at least two hours so the filling can fully set and the meringue achieves that silky texture we all love. Cutting it too soon may lead to a runny filling, so patience here truly pays off.

How to Serve Grandma’s Lemon Meringue Pie

Garnishes

A light dusting of powdered sugar over the meringue adds an elegant touch and a hint of extra sweetness. Thin lemon slices or candied lemon peel arranged on top can also brighten the visual appeal while echoing the pie’s central flavor. If you’re feeling whimsical, a few fresh mint leaves provide a lovely color contrast and refreshing aroma.

Side Dishes

This pie is usually the star of the show, but pairing it with a scoop of vanilla bean ice cream or a dollop of whipped cream complements the tartness beautifully. Fresh berries on the side bring a juicy burst alongside each bite. For a lighter option, a simple fruit salad with mild sweetness lets the lemon pie shine without overpowering.

Creative Ways to Present

Try serving individual lemon meringue cups built in ramekins for personal size portions that add charm to any occasion. Another fun idea is to create a trifecta by layering the filling and meringue in clear glass jars—people will love seeing every luscious layer before digging in! You can also garnish wedges with edible flowers for an extra-special festive feel.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftover pie tightly with plastic wrap or store in an airtight container. Keep it refrigerated to maintain freshness, as the lemon filling is quite perishable. Properly stored, Grandma’s Lemon Meringue Pie stays delicious for up to three days, making it easy to enjoy weekday treats or weekend leftovers.

Freezing

Freezing lemon meringue pie is a bit tricky since the meringue doesn’t always fare well after thawing. If you must freeze, consider freezing just the crust and filling beforehand. Wrap them separately, then make the meringue fresh when ready to bake. This way, you preserve the pie’s texture and flavor beautifully without sacrifice.

Reheating

Reheating lemon meringue pie isn’t usually recommended because meringue can weep or become rubbery. It’s best enjoyed chilled or at room temperature. If you want to warm it slightly, place a slice in a low oven (around 250°F/120°C) for a few minutes, watching carefully to avoid softening the meringue too much.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice really makes Grandma’s Lemon Meringue Pie shine with bright, vibrant flavor, you can use bottled lemon juice in a pinch. Just be sure to pick a high-quality one with no additives for the best taste. Fresh lemon zest is still highly recommended.

Why is my meringue weeping or shrinking?

Weeping or shrinking often occurs when the meringue isn’t spread to the crust edges or if the pie cools rapidly. When making Grandma’s Lemon Meringue Pie, ensure the meringue seals all the way to the crust to lock out air and moisture. Letting the pie cool gradually also helps prevent condensation.

Can I make the crust ahead of time?

Absolutely! You can prepare and blind bake the crust a day in advance, then keep it wrapped tightly at room temperature or refrigerated. This saves time on baking day and keeps your kitchen less crowded when assembling the pie.

How do I know when the lemon filling is cooked?

The filling will thicken and start bubbling gently on the stove when done. It should coat the back of a spoon without running off too quickly. Continuous stirring is key to avoid lumps and ensure silky consistency for Grandma’s Lemon Meringue Pie.

Is there a vegan alternative for the meringue?

Traditional meringue is made from egg whites, but aquafaba (the liquid from canned chickpeas) is a popular vegan substitute. It whips up similarly and can be sweetened and flavored just like classic meringue, although the texture might differ slightly.

Final Thoughts

There’s something truly special about making and sharing Grandma’s Lemon Meringue Pie. It’s more than just a dessert; it’s a slice of tradition, comfort, and sunshine all rolled into one stunning pie. Whether you’re baking it for a holiday gathering, a weekend treat, or just to satisfy a citrus craving, this recipe never fails to bring smiles. I encourage you to try it, experiment with those gorgeous sunny layers, and watch how it quickly becomes a beloved staple in your own kitchen!

Grandma’s Lemon Meringue Pie Recipe

★★★★★

4.9 from 5 reviews

Author: Jack
Total Time: 2 hours 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Grandma’s Lemon Meringue Pie is a classic dessert featuring a buttery flaky crust, a tangy lemon custard filling, and a fluffy, golden meringue topping. This refreshing pie combines tart lemon flavor with sweet, airy meringue for a perfect balance that delights the palate.

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the crust and meringue.
Make the Pie Crust: In a mixing bowl, combine the flour, softened butter, sugar, and salt. Mix until the mixture becomes crumbly. Add the egg yolk and gradually mix in cold water until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes to chill.
Prepare the Crust for Baking: Roll out the chilled dough on a floured surface to fit your pie pan. Trim any excess dough and prick the bottom with a fork to prevent bubbling. Bake the crust in the preheated oven for 15-20 minutes or until lightly golden. Remove and set aside to cool.
Cook the Lemon Filling: In a saucepan, whisk together sugar and cornstarch. Gradually stir in water, then add the lightly beaten egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly, ensuring no lumps form.
Finish the Lemon Filling: Remove the saucepan from heat. Stir in the butter, freshly squeezed lemon juice, and lemon zest until smooth. Pour this lemon custard carefully into the baked pie crust.
Prepare the Meringue: In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form. Gently mix in the vanilla extract for flavor.
Top the Pie with Meringue: Spread the prepared meringue over the lemon filling, ensuring it touches the crust edges to prevent shrinkage during baking. Use a spatula to create attractive peaks and swirls on the surface.
Bake the Meringue: Place the pie in the oven and bake for 10-12 minutes or until the meringue turns golden brown and set.
Cool Before Serving: Allow the pie to cool completely at room temperature for at least 2 hours to let the filling set properly. Serve chilled or at room temperature for the best taste.

Notes

Make sure the pie crust edges are well sealed with the meringue to avoid shrinking.
Beat egg whites in a clean, grease-free bowl for the best meringue volume.
Use fresh lemons for bright, natural flavors in the filling.
Do not underbake the meringue to ensure a crisp topping.
Let the pie cool completely before cutting to allow proper setting of the lemon custard.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American