Grandma’s Lemon Meringue Pie

Grandma’s Lemon Meringue Pie has a way of making everything feel just right. Every bite takes you to warm kitchen memories filled with laughter and love. The way the tartness of fresh lemons mingles with the lightness of a fluffy meringue is simply irresistible. This classic recipe is perfect for those special gatherings or even a sunny afternoon when you crave something sweet yet refreshing. As you gather your ingredients and prepare to bake, you’ll feel that sense of comfort that only a homemade dessert can provide. Whether it’s for a family dinner or a gathering with friends, this pie not only brings people together but also invites old stories to resurface. Trust me, once you try it, Grandma’s Lemon Meringue Pie will find a permanent spot in your heart—and your recipe book!

Why This Recipe Works

Grandma’s Lemon Meringue Pie is a beloved classic that combines the tartness of fresh lemons with the sweetness of a fluffy meringue. This recipe works because it balances the acidity of the lemon with just the right amount of sugar, delivering a harmonious flavor. The texture of the buttery crust, the creamy filling, and the light meringue creates a dessert that’s satisfying yet refreshing.

Why You’ll Love This Grandma’s Lemon Meringue Pie

You’ll love this recipe because it takes you on a nostalgic journey back to family gatherings, evoking memories of warm kitchens filled with laughter. The simplicity of the ingredients belies the complexity of flavors, making it a showstopper for any occasion. Moreover, sharing this pie with loved ones is an experience that deepens connections and creates memories that last a lifetime.

Ingredients

For the Pie Crust

• 1 ½ cups (195 g) all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 5 tablespoons unsalted butter, cold & cut into pieces
• 4 tablespoons vegetable shortening, cold & cut into pieces
• 5 tablespoons ice water

For the Lemon Filling

• 1 ½ cups (300 g) granulated sugar
• 5 tablespoons (50 g) cornstarch
• ¼ teaspoon salt
• 1 ½ cups (360 g) cold water
• 5 egg yolks
• ½ cup (120 ml) fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon unsalted butter

For the Meringue

• 1 tablespoon (10 g) cornstarch
• ¼ cup (60 ml) water
• 5 egg whites, room temperature
• ½ cup (100 g) granulated sugar
• ½ teaspoon vanilla extract

Making the Pie Crust

Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. This simple step lays the foundation for a perfect crust.

Cut in the Butter and Shortening

Using a pastry cutter or two knives, cut the cold butter and shortening into the flour mixture until it forms lentil-sized crumbs. It’s important not to overwork it.

Add Ice Water and Form Dough

Drizzle enough ice water over the mixture to moisten it. Toss with a fork until it holds together. Turn out onto a floured surface and gently knead until smooth. With delicate hands, make sure not to overwork the dough.

Shape and Refrigerate

Flatten dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. After chilling, roll out the dough and place it into a pie pan, trimming the edges and fluting as desired. Refrigerate it again for 1 hour for a flakier crust.

Pre-Bake the Crust

Preheat your oven to 400°F. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights, and continue baking for another 15 minutes until golden. Let it cool completely before adding the filling.

Preparing the Lemon Filling

Combine Ingredients in a Saucepan

In a heavy saucepan, mix together the sugar, cornstarch, salt, and cold water. Cook over medium-high heat, whisking constantly until thick and almost clear (about 3-5 minutes). Be patient as it comes together.

Temper the Egg Yolks

Remove from heat and scoop about ½ cup of the mixture into a small bowl. Whisk in the egg yolks, then return to the pot. Stir until it’s smooth, ensuring no lumps remain.

Add Lemon Flavors

Stir in lemon juice, lemon zest, and butter until blended beautifully. Once it’s all mixed in, pour the filling into the prepared pie crust.

Making the Meringue

Prepare Cornstarch Mixture

Combine cornstarch and water in a small saucepan. Cook over medium-high heat, whisking constantly until thick and clear (about 3 minutes). Let this cool slightly while you focus on the egg whites.

Whip Egg Whites

In a stand mixer, whip the egg whites until they’re foamy, gradually adding the sugar until soft peaks form. Take your time to achieve the right consistency.

Add Cornstarch and Vanilla

Slowly mix in the cornstarch mixture until the meringue becomes stiff and glossy. Gently fold in the vanilla extract for that lovely aroma.

Assemble and Bake

Spread the meringue over the lemon filling. Make sure to seal the edges well to prevent any shrinking while baking. Bake for 5-8 minutes until the meringue is a beautiful golden brown.

Serving Suggestions

Serve this delightful pie chilled, topped with a dollop of whipped cream or alongside fresh berries for added flavor and texture. Each slice is a tasty reminder of sunny days.

Tips for Success

• Ensure your egg whites are at room temperature for better volume.
• Always seal the meringue to prevent it from weeping. This simple step keeps it looking gorgeous.
• Let the pie set for several hours before slicing for clean cuts, ensuring everyone enjoys perfect servings.

Variations

• Fruit Variations: Substitute lemon with lime or orange juice for a citrus twist.
• Nutty Crust: Add ground almonds or walnuts to the pie crust for added flavor.
• Chocolate Meringue: Incorporate cocoa powder into the meringue for a rich chocolate flavor, which is a delightful surprise!

Storage Tips

This pie tastes best the day it is made. However, if necessary, store it covered in the refrigerator for up to two days. Just keep in mind that the texture may change a bit.

Pairing Ideas

Pair your pie with a refreshing mint tea or a scoop of vanilla ice cream for a delightful contrast against the tartness.

FAQs

Can I make the pie crust ahead of time?

Yes, you can prepare the pie crust a day in advance and refrigerate it. This makes it easier for busy bakers.

What type of lemons are best for this recipe?

Fresh, organic lemons provide the best flavor for the filling. They make a noticeable difference.

How long does the meringue last on the pie?

The meringue is best eaten the same day, as it will start to weep and lose its lovely texture over time.

Can I use bottled lemon juice?

While fresh lemon juice is recommended for optimal taste, bottled can be used in a pinch if you’re in a hurry.

What if the meringue shrinks?

Be sure to spread the meringue all the way to the edge of the crust to create a seal. This helps keep it intact during baking.

Grandma’s Lemon Meringue Pie is not merely a dessert; it’s a sweet reminder of love and tradition, perfect for any gathering. This pie captures the essence of warmth and nostalgia, bringing together family and friends around the table. The balance of tart and sweet flavors, combined with its beautiful presentation, makes it an unforgettable treat. Don’t hesitate to add this classic recipe to your collection, as it’s sure to become a family favorite that will be cherished for years to come.

More Easy Desserts Recipes:

• Lemon Pie
• Lemon Cream Cheese Bars
• Blueberry Lemon Loaf
• Ultimate Doritos Nachos

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Grandma’s Lemon Meringue Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

This delicious Lemon Meringue Pie combines tangy lemon filling with a fluffy meringue topping. It’s perfect for gatherings or a sunny afternoon treat.

• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 1 ½ cups (195 g) all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 5 tablespoons unsalted butter, cold & cut into pieces
• 4 tablespoons vegetable shortening, cold & cut into pieces
• 5 tablespoons ice water
• 1 ½ cups (300 g) granulated sugar
• 5 tablespoons (50 g) cornstarch
• ¼ teaspoon salt
• 1 ½ cups (360 g) cold water
• 5 egg yolks
• ½ cup (120 ml) fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon unsalted butter
• 1 tablespoon (10 g) cornstarch
• ¼ cup (60 ml) water
• 5 egg whites, room temperature
• ½ cup (100 g) granulated sugar
• ½ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

• Whisk flour, sugar, and salt in a bowl.
• Cut in butter and shortening until crumbly.
• Add ice water and form dough; refrigerate for 30 minutes.
• Roll out dough, fit into pie pan, refrigerate for an hour.
• Pre-bake crust at 400°F for 30 minutes, cooling afterward.
• Mix filling ingredients in a saucepan, cook until thick.
• Temper egg yolks and mix with the filling.
• Pour filling into crust.
• Prepare meringue by whipping egg whites with sugar until stiff.
• Spread meringue over filling and bake for 5-8 minutes.

Notes

Ensure egg whites are at room temperature for better volume.
Seal the meringue to prevent weeping.
Allow pie to set before slicing for cleaner cuts.

• Author: jesseca
• Prep Time: 60 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 275
• Sugar: 25
• Sodium: 170
• Fat: 10
• Saturated Fat: 3
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 43
• Fiber: 1
• Protein: 4
• Cholesterol: 30