Grandma’s Lemon Meringue Pie Recipe

If you’re craving a dessert that sings with citrusy brightness wrapped in sweet, fluffy clouds, you’re going to adore Grandma’s Lemon Meringue Pie Recipe. This classic pie features a luscious lemon curd filling that’s perfectly tart and smooth, complemented by an airy meringue topping that’s just the right amount of sweet and golden. Every bite brings back warm memories of family gatherings, sunshine, and love baked right into the crust. Trust me, once you try this pie, it’ll become your go-to recipe for any special occasion or whenever your sweet tooth calls for a true comfort treat.

Ingredients You’ll Need

The magic of Grandma’s Lemon Meringue Pie Recipe lies in using simple, classic ingredients that work in harmony. Each one plays an essential role in creating the perfect balance of tartness, sweetness, and texture—from the fresh lemon zest that adds brightness to the eggs that give structure to the filling and topping.

• White sugar: Adds the sweetness that balances the tart lemon flavor beautifully.
• All-purpose flour: Helps thicken the lemon filling so it holds together perfectly.
• Cornstarch: Works alongside flour to give the filling that smooth, silky texture.
• Salt: Enhances all the flavors and keeps the sweetness from becoming cloying.
• Water: Used as the base for the lemon curd, creating the right consistency.
• Medium lemons (juiced and zested): The stars of the show—fresh lemon juice delivers zing, and zest adds aromatic depth.
• Butter: Gives the filling richness and a velvety finish.
• Egg yolks: Provide body and creaminess to the lemon curd filling.
• Prepared 9-inch pie crust (baked): The sturdy, flaky foundation that holds all the luscious filling and meringue together.
• Egg whites: Whipped to stiff peaks to create the delicate, airy meringue topping.
• Extra white sugar (for meringue): Sweetens and stabilizes the meringue, helping it brown beautifully in the oven.

How to Make Grandma’s Lemon Meringue Pie Recipe

Step 1: Prepare the Lemon Filling

Start by whisking together the sugar, flour, cornstarch, and salt in a saucepan. Stir in the water along with freshly squeezed lemon juice and zest, which infuse the filling with that unmistakable citrus punch. Cook this mixture over medium-high heat, stirring frequently, until it thickens and comes to a gentle boil. Then stir in the butter for richness. To avoid curdling, temper the egg yolks by gradually whisking in half a cup of the hot filling before reversing the process and adding the yolks back to the saucepan. Continue cooking until the filling is perfectly thick and glossy.

Step 2: Bake the Pie Crust

Before you even start the filling, remember to bake your prepared 9-inch pie crust until golden and crisp. This ensures the crust stays flaky and robust enough to hold the luscious filling without going soggy. A beautifully baked crust sets the stage for the entire pie experience.

Step 3: Make the Meringue Topping

Whip those egg whites until foamy, then gradually add sugar while beating on high until you achieve stiff, glossy peaks. This is the secret behind the light, cloudlike meringue that crowns the pie. Spread it quickly and evenly over the warm lemon filling, making sure to seal the edges well to prevent shrinkage during baking. For that classic look, use the back of a spoon to form gentle peaks on the meringue’s surface.

Step 4: Bake Until Golden

Pop the pie into the oven preheated to 325 degrees F. Bake for about 20 to 25 minutes or until the meringue is beautifully golden brown on top. The sweet, fluffy meringue contrasts perfectly with the tangy lemon filling and flaky crust, creating a mouthwatering masterpiece.

How to Serve Grandma’s Lemon Meringue Pie Recipe

Garnishes

A fresh lemon twist or a few edible flowers on top add a charming touch to your beautiful pie. You can also sprinkle a tiny bit of finely grated lemon zest over the meringue to enhance the citrus aroma with every bite. These small details make serving feel extra special.

Side Dishes

This pie stands perfectly well on its own, but if you’re planning a full dessert spread, consider pairing it with a light whipped cream or a scoop of vanilla bean ice cream to add creaminess and balance the tartness. Fresh berries on the side provide a lovely contrast in flavor and texture, complementing the pie’s bright notes.

Creative Ways to Present

Slice into neat wedges and serve on charming vintage plates for that nostalgic vibe. For an elegant twist, serve the pie in individual mini tart shells using the same recipe for personalized portions. Another fun idea is to add a drizzle of raspberry coulis on the side, bringing a vibrant color and an extra layer of flavor that plays beautifully with the lemon.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover lemon meringue pie covered in the refrigerator to maintain freshness. Because of the meringue topping, it’s best to consume leftovers within 2 days to enjoy the texture and flavor at their peak.

Freezing

Freezing lemon meringue pie is tricky since meringue doesn’t freeze well—it tends to weep and lose its fluffy texture. For best results, freeze just the baked pie crust and lemon filling separately if you want to prepare ahead, then add freshly whipped meringue after thawing and bake quickly to finish.

Reheating

For a warm slice, gently reheat pie portions in a low oven (around 300 degrees F) for about 10 minutes, but be mindful not to overdo it as the meringue can brown too much or weep. If you prefer, enjoy it chilled—the flavors often deepen beautifully after resting in the fridge.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice works in a pinch, fresh lemon juice and zest provide a brighter, fresher flavor that really makes Grandma’s Lemon Meringue Pie Recipe shine. Using fresh lemons is definitely worth the extra effort!

How do I prevent the meringue from weeping?

Make sure the filling is hot when you spread the meringue on top to create a tight seal around the edges. Also, bake the pie promptly after meringue application. Using superfine sugar and beating the egg whites properly helps create a stable meringue less prone to weeping.

Can I make this pie without a pre-baked crust?

It’s best to bake the pie crust beforehand. The filling is quite moist and requires a sturdy, crisp base to keep the crust from getting soggy, ensuring every bite has perfect texture.

What is the best way to store the baked pie?

Refrigerate the pie covered loosely with plastic wrap or in a pie container. Avoid airtight wrapping as the meringue needs to breathe a little to maintain texture. Keep it chilled and enjoy within a couple of days.

Can I prepare the filling ahead of time?

Yes, you can prepare the lemon filling in advance and store it in the refrigerator. When ready, pour it into the baked crust and add the meringue topping before baking. This can save time on busy days.

Final Thoughts

There’s something truly special about a homemade pie that carries the warmth of tradition, and Grandma’s Lemon Meringue Pie Recipe delivers that in every slice. It’s a perfect blend of tart, sweet, creamy, and fluffy that simply never loses its charm. Whether you’re making it for family, friends, or simply to treat yourself, I promise this pie will fill your kitchen with love and your heart with joy. Go ahead and give it a try—you’re going to fall in love with this timeless dessert!

Grandma’s Lemon Meringue Pie Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

Grandma’s Lemon Meringue Pie features a tart and smooth homemade lemon curd filling made with fresh lemon juice and zest, topped with a sweet and fluffy meringue. This classic dessert is perfect for sharing and combines a crisp baked pie crust with a golden-brown meringue topping.

• Author: Paula
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 60 mins
• Yield: 1 (9-inch) pie, serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Lemon Filling:

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 2 medium lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) prepared pie crust, baked

Meringue:

• 4 egg whites
• ½ cup white sugar

Instructions

1. Preheat Oven: Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C) to prepare for baking the meringue topping after assembling the pie.
2. Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture reaches a boil. Stir in butter until melted.
3. Temper Egg Yolks: Place the beaten egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture to slowly raise the temperature of the eggs and prevent curdling.
4. Combine Mixtures: Whisk the egg yolk mixture back into the remaining sugar mixture in the saucepan. Bring to a boil again and cook, stirring constantly, until thickened. Remove from heat and pour the thickened lemon filling into the pre-baked pie crust.
5. Prepare Meringue: In a clean glass, metal, or ceramic bowl, beat the egg whites with an electric mixer until foamy. Gradually add ½ cup sugar while continuing to beat until stiff peaks form, creating a glossy meringue.
6. Top Pie with Meringue: Quickly spread the meringue over the lemon filling, making sure to seal the edges of the meringue to the crust to prevent shrinking. Use the back of a spoon to create decorative peaks if desired.
7. Bake Pie: Bake the pie in the preheated oven for 20 to 25 minutes, or until the meringue is golden brown.
8. Serve: Allow the pie to cool slightly before slicing and serving. Enjoy this classic lemon meringue pie with its perfect balance of tart filling and sweet topping.

Notes

• Ensure the pie crust is fully baked before adding the filling to prevent sogginess.
• When beating the egg whites for meringue, make sure the bowl and beaters are completely clean and free of grease for best volume.
• Seal the edges of the meringue to the crust to avoid separation during baking.
• The lemon zest adds extra lemon flavor; do not omit.
• Let the pie cool for some time after baking so the filling sets properly.