I still think Grandma’s Lemon Meringue Pie is the one dessert that makes every other pie on the table a little jealous. With its sunny lemon filling and sky-high meringue, this old-fashioned favorite never lasts long.

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I’m obsessed with Grandma’s Lemon Meringue Pie because it hits every sharp, sweet, glossy note I want in a classic dessert. I love that first forkful, when the lemon filling is bright enough to make me pause, then the meringue swoops in all fluffy and lightly toasted.

But the real pull is the contrast. Crisp pie shell, silky lemon, cloud-like topping.

No fuss, no trendy twist, just the kind of pie I keep thinking about after the plate is clean. And fresh lemon juice makes it taste bold, not sleepy.

This is the pie I never skip at family dinners.

Ingredients

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Baked pie shell brings the buttery crunch, basically the cozy base everyone loves.
Granulated sugar makes the filling sweet, bright, and very grandma-approved.
Cornstarch thickens the lemon filling so it slices instead of puddles.
Salt keeps the sweetness from getting too loud.
Tiny but important.
Water helps the filling turn smooth, glossy, and spoon-licking good.
Egg yolks add richness and that sunny, custardy pie vibe.
Butter makes the lemon filling silky, softer, and a little fancy.
Fresh lemon juice gives the pie its tangy kick.
Don’t skip it.
Lemon zest adds extra zing, like the lemons showed up louder.
Egg whites whip into that fluffy cloud topping everyone fights over.
Sugar for meringue makes it glossy, sweet, and lightly toasted on top.
Cream of tartar helps the meringue stand tall instead of flopping.
Plus, a pinch of salt makes the topping taste cleaner and less sugary.

Ingredient Quantities

1 (9-inch) baked pie shell, cooled

1 1/4 cups granulated sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

3 large egg yolks, lightly beaten

3 tablespoons unsalted butter

1/2 cup fresh lemon juice (about 2 to 3 lemons)

1 tablespoon lemon zest

4 large egg whites

1/2 cup granulated sugar (for meringue)

1/4 teaspoon cream of tartar

Pinch of salt

How to Make this

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1. In a medium saucepan whisk together 1 1/4 cups granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt.

2. Gradually whisk in 1 1/2 cups water until smooth.

3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil.

4. Temper 3 lightly beaten large egg yolks by whisking a few tablespoons of the hot mixture into the yolks, then return yolk mixture to the saucepan and cook 1 to 2 minutes more, stirring constantly, until very thick.

5. Remove from heat and stir in 3 tablespoons unsalted butter, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest until butter is melted and filling is smooth; let cool slightly.

6. Pour the hot lemon filling into the cooled 9-inch baked pie shell, spreading evenly.

7. Preheat oven to 350 F. In a clean bowl beat 4 large egg whites with 1/4 teaspoon cream of tartar and a pinch of salt until soft peaks form; gradually add 1/2 cup granulated sugar and beat until stiff, glossy peaks form.

8. Spoon or pipe the meringue over the lemon filling, making sure the meringue touches the crust all around to seal.

9. Bake 10 to 15 minutes, or until meringue is golden brown. Cool to room temperature, then chill for at least 2 hours before serving.

Equipment Needed

1. Medium saucepan
2. Heatproof whisk
3. Mixing bowls (small and medium)
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Electric mixer or stand mixer (or handheld whisk)
7. Baking sheet or oven-safe tray (to catch any drips)
8. Piping bag or spoon for spreading meringue
9. Cooling rack

FAQ

Q: How do I prevent the filling from being runny? A: Cook the lemon filling until it thickens and becomes translucent, stirring constantly; make sure cornstarch is fully dissolved and allow the filling to bubble for 1 to 2 minutes to activate the starch before removing from heat. Also pour the hot filling into the baked shell and cool the pie completely so it sets.

Q: How can I stop the meringue from weeping? A: Use room temperature egg whites, beat them to soft peaks before gradually adding sugar, and spread the meringue onto the hot filling so the base seals. Include cream of tartar to stabilize the whites and avoid undercooking the meringue.

Q: How do I avoid a soggy crust? A: Bake the crust until golden and fully cooled before filling. Brush the cooled crust with a thin layer of beaten egg white or lightly bake the filled crust for a few minutes before adding meringue to create a moisture barrier.

Q: Can I make the pie ahead of time? A: You can prepare the filling and meringue separately and refrigerate the filling for up to 2 days and the meringue whites for a few hours, but for best texture assemble and toast the meringue within a few hours of serving to keep it fluffy and prevent weeping.

Q: How do I get browned peaks on the meringue without overcooking the filling? A: Bake the meringue at a high temperature, about 425 F, for 5 to 8 minutes until golden, or use a kitchen torch to brown the peaks quickly and precisely.

Q: Can I substitute fresh lemon juice and zest with bottled lemon juice? A: Fresh juice and zest give brighter flavor, but if needed use high quality bottled juice and add a bit of grated lemon peel or 1/2 teaspoon lemon extract to boost flavor.

Grandma’s Lemon Meringue Pie Recipe Substitutions and Variations

Cornstarch: substitute with arrowroot powder (use equal amounts) or tapioca starch (use slightly less, about 3/4 to 1:1).
Unsalted butter: substitute with chilled vegetable shortening or refined coconut oil (use equal amounts); reduce salt elsewhere if using salted margarine.
Fresh lemon juice: substitute with bottled lemon juice (use slightly less, taste to adjust) or a mix of 1/4 teaspoon citric acid dissolved in 1/2 cup water to mimic tartness.
Egg whites for meringue: substitute with aquafaba (chickpea liquid), using about 3 tablespoons aquafaba per egg white, whip until stiff and add sugar gradually.

Pro Tips

1) Keep everything dry and spotless when whipping the meringue. Even a trace of yolk or oil will prevent stiff peaks. Use a glass or metal bowl and beaters, and make sure the bowl and beaters are completely clean and free of grease.

2) Temper the egg yolks slowly for a silky, lump free filling. Whisk a few spoonfuls of the hot cornstarch mixture into the yolks first, then very gradually add more before returning the yolks to the pan. This prevents scrambling and gives a smooth custard.

3) Use fresh lemons and taste as you go. Fresh juice and a little extra zest brighten the flavor more than bottled juice. If the filling is too tart for your taste, stir in a bit more butter while it is hot; if too sweet, a touch more lemon juice or zest will balance it.

4) Seal the meringue to the crust and cool it carefully for clean slices. Pile the meringue so it touches the pastry edge all the way around to stop weeping. After baking, let the pie cool to room temperature on the counter, then chill for a few hours before slicing; this helps the filling set and keeps neat wedges.

Grandma's Lemon Meringue Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

324

kcal

Equipment: 1. Medium saucepan
2. Heatproof whisk
3. Mixing bowls (small and medium)
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Electric mixer or stand mixer (or handheld whisk)
7. Baking sheet or oven-safe tray (to catch any drips)
8. Piping bag or spoon for spreading meringue
9. Cooling rack

Ingredients

1 (9-inch) baked pie shell, cooled
1 1/4 cups granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 large egg yolks, lightly beaten
3 tablespoons unsalted butter
1/2 cup fresh lemon juice (about 2 to 3 lemons)
1 tablespoon lemon zest
4 large egg whites
1/2 cup granulated sugar (for meringue)
1/4 teaspoon cream of tartar
Pinch of salt

Directions

In a medium saucepan whisk together 1 1/4 cups granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt.
Gradually whisk in 1 1/2 cups water until smooth.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil.
Temper 3 lightly beaten large egg yolks by whisking a few tablespoons of the hot mixture into the yolks, then return yolk mixture to the saucepan and cook 1 to 2 minutes more, stirring constantly, until very thick.
Remove from heat and stir in 3 tablespoons unsalted butter, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest until butter is melted and filling is smooth; let cool slightly.
Pour the hot lemon filling into the cooled 9-inch baked pie shell, spreading evenly.
Preheat oven to 350 F. In a clean bowl beat 4 large egg whites with 1/4 teaspoon cream of tartar and a pinch of salt until soft peaks form; gradually add 1/2 cup granulated sugar and beat until stiff, glossy peaks form.
Spoon or pipe the meringue over the lemon filling, making sure the meringue touches the crust all around to seal.
Bake 10 to 15 minutes, or until meringue is golden brown. Cool to room temperature, then chill for at least 2 hours before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.