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Grandma’s Lemon Meringue Pie


    Who doesn’t love the taste of nostalgia? There’s something magical about classic recipes passed down through generations, especially when it comes to desserts. And when it comes to timeless treats, few can compete with Grandma’s Lemon Meringue Pie. Picture a flaky crust filled with tangy lemon custard, topped with clouds of fluffy meringue—pure heaven on a plate! In this article, we’ll delve into the history, ingredients, step-by-step preparation, and tips for making Grandma’s Lemon Meringue Pie. So grab your apron and let’s get baking!

    The Story Behind Grandma’s Lemon Meringue Pie

    Grandma’s Lemon Meringue Pie isn’t just a dessert; it’s a legacy. Passed down from generation to generation, this recipe carries with it the warmth and love of family gatherings. Whether it’s a holiday celebration or a simple Sunday dinner, Grandma’s pie always steals the show. The origins of this delightful dessert trace back decades, perhaps even centuries, making it a cherished tradition in many households.

    Essential Ingredients for Grandma’s Lemon Meringue Pie

    To recreate Grandma’s Lemon Meringue Pie, you’ll need a handful of simple yet essential ingredients:

    • Flaky pie crust: Whether store-bought or homemade, a good pie crust sets the foundation for this dessert.
    • Fresh lemons: The star of the show! Opt for freshly squeezed lemon juice for that vibrant, zesty flavor.
    • Sugar: Balances the tartness of the lemons and adds sweetness to the filling.
    • Cornstarch: Thickens the lemon filling to achieve that perfect consistency.
    • Eggs: Separated into yolks and whites for both the filling and meringue.
    • Cream of tartar: Helps stabilize the meringue and gives it that airy texture.
    • Vanilla extract: Enhances the flavor of the meringue with its aromatic richness.

    Step-by-Step Preparation Guide

    Now, let’s dive into the step-by-step process of making Grandma’s Lemon Meringue Pie:

    Preparing the Pie Crust

    Start by preheating your oven to 350°F (175°C). If you’re using a store-bought crust, simply follow the package instructions for blind baking. For homemade crust, roll out the dough and carefully line your pie dish. Crimp the edges for a decorative finish, then prick the bottom with a fork to prevent air bubbles. Blind bake the crust until golden brown, then set aside to cool.

    Making the Lemon Filling

    In a saucepan, combine fresh lemon juice, sugar, cornstarch, and a pinch of salt. Whisk in egg yolks and water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and stir in butter until melted. Pour the lemon filling into the cooled pie crust.

    Creating the Meringue Topping

    In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and vanilla extract, beating until stiff peaks form and the meringue is glossy. Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.

    Baking and Serving

    Place the assembled pie in the oven and bake for 10-12 minutes, or until the meringue is lightly golden. Allow the pie to cool completely before slicing and serving. For best results, refrigerate any leftovers to maintain the meringue’s texture.

    Tips for Perfecting Grandma’s Lemon Meringue Pie

    • Use room temperature eggs for the meringue to achieve maximum volume.
    • Be cautious when adding sugar to the meringue; adding it too quickly can result in a grainy texture.
    • To prevent weeping (separation of liquid from the meringue), make sure the lemon filling is hot when spreading the meringue over it.
    • For a decorative touch, use a piping bag to swirl the meringue on top of the pie before baking.


    Grandma’s Lemon Meringue Pie is more than just a dessert; it’s a symbol of love, tradition, and the joy of baking. With its tangy lemon filling and fluffy meringue topping, this timeless recipe is sure to delight your taste buds and warm your heart. So why not carry on the tradition and bake a pie that will create memories for years to come?


    Q1: Can I use bottled lemon juice instead of fresh lemons for the filling? A1: While fresh lemon juice is preferred for its vibrant flavor, you can substitute bottled lemon juice if needed. Just be sure to adjust the quantity to taste.

    Q2: My meringue turned out flat. What did I do wrong? A2: Flat meringue can result from overbeating the egg whites or adding sugar too quickly. Make sure to beat the egg whites until stiff peaks form, and gradually add the sugar to avoid deflating the mixture.

    Q3: Can I make Grandma’s Lemon Meringue Pie ahead of time? A3: Yes, you can prepare the pie a day in advance and store it in the refrigerator. However, for the best texture, it’s recommended to add the meringue topping just before serving.

    Q4: How do I prevent the meringue from sticking to the knife when slicing the pie? A4: To prevent the meringue from sticking, dip the knife in hot water before slicing. Wipe the knife clean between each slice for neat, even cuts.

    Q5: Can I freeze Grandma’s Lemon Meringue Pie? A5: While it’s possible to freeze the pie, the texture of the meringue may be compromised upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a day or two.

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