Grandma’s Lemon Meringue Pie Recipe

If you are searching for a dessert that perfectly balances tartness with sweetness, look no further than Grandma’s Lemon Meringue Pie. This classic treat features a luscious lemon curd filling that is both tangy and smooth, topped with a billowy, golden meringue that melts in your mouth. Every bite brings a comforting sense of nostalgia and home-baked goodness that has been cherished through generations. Whether for special occasions or a simple Sunday treat, Grandma’s Lemon Meringue Pie is sure to win hearts and satisfy sweet cravings with its delightful harmony of flavors and textures.

Ingredients You’ll Need

The magic of Grandma’s Lemon Meringue Pie lies in its simplicity—each ingredient plays a crucial role, combining to create its signature taste and texture. From the flaky pie crust to the tangy lemon filling and fluffy meringue topping, these ingredients are easy to find but essential to achieving that homemade charm.

• 1 ½ cups all-purpose flour: The foundation for a tender, flaky pie crust.
• ½ cup unsalted butter, softened: Adds richness and flakiness to the crust.
• ¼ cup granulated sugar: Sweetens the crust just enough without overpowering the filling.
• ¼ teaspoon salt: Balances and enhances all the flavors.
• 1 large egg yolk: Helps bind the dough and adds color.
• 2 to 4 tablespoons cold water: Just enough to bring the dough together without toughness.
• 1 cup granulated sugar: Sweetens the tangy lemon curd perfectly.
• ¼ cup cornstarch: Thickens the lemon filling for that custard-like texture.
• 1 ½ cups water: Helps cook the filling to the right consistency.
• 3 large egg yolks, lightly beaten: Makes the lemon custard smooth and rich.
• 2 tablespoons unsalted butter: Adds silkiness to the filling.
• ½ cup freshly squeezed lemon juice (about 2–3 lemons): The star ingredient for bright, zesty flavor.
• 1 tablespoon lemon zest: Intensifies the citrus aroma and taste.
• 3 large egg whites: For the fluffy, cloud-like meringue topping.
• ¼ teaspoon cream of tartar: Stabilizes the egg whites while whipping.
• ½ cup granulated sugar: Sweetens and adds structure to the meringue.
• 1 teaspoon vanilla extract: Adds a warm, fragrant note to the meringue.

How to Make Grandma’s Lemon Meringue Pie

Step 1: Create the Perfect Pie Crust

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the flour, softened butter, sugar, and salt until the mixture turns crumbly. Next, add the egg yolk and gradually incorporate cold water, just enough for the dough to come together smoothly. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for about 30 minutes to relax the gluten and make rolling easier. When chilled, roll your dough out on a floured surface and press it into a 9-inch pie pan. Trim the edges neatly and prick the base lightly with a fork to prevent bubbling. Bake for 15 to 20 minutes until it is a lovely light golden color. Let it cool before filling.

Step 2: Whip Up the Tangy Lemon Filling

In a medium saucepan, whisk together the granulated sugar and cornstarch before slowly adding the water. Stir in the lightly beaten egg yolks carefully, then cook over medium heat, stirring constantly to avoid lumps. As you watch the mixture thicken and bubble, you know the custard is almost ready. Remove the pan from heat and stir in the butter, freshly squeezed lemon juice, and lemon zest. The result should be smooth, shiny, and bursting with citrus flavor—just what makes Grandma’s Lemon Meringue Pie so unforgettable.

Step 3: Prepare the Fluffy Meringue Topping

Clean your mixing bowl thoroughly to ensure no fat remains, then beat the egg whites and cream of tartar until soft peaks form. Gradually sprinkle in the sugar, continuing to beat until the meringue reaches stiff, glossy peaks that hold their shape. Finally, gently fold in the vanilla extract for a hint of warmth. This airy topping will crown your pie with irresistible texture and golden color after baking.

Step 4: Assemble and Bake to Perfection

Pour the luscious lemon filling into your cooled pie crust. Next, spread the meringue evenly on top, making sure it touches the crust’s edges to prevent shrinking. Use a spatula to create whimsical peaks and swirls—this is where your personal touch shines! Bake the entire pie in your preheated oven for another 10 to 12 minutes, until the meringue turns an inviting golden brown. Allow the pie to cool fully before slicing to enjoy the classic layers distinctively.

How to Serve Grandma’s Lemon Meringue Pie

Garnishes

Serving Grandma’s Lemon Meringue Pie is a joy, especially when you add charming garnishes that elevate its presentation and flavor. A light dusting of powdered sugar or grated lemon zest over the meringue adds a delicate finishing touch. Fresh mint leaves or thin lemon slices can also brighten up each slice and bring lovely color contrast.

Side Dishes

This pie pairs wonderfully with simple accompaniments that don’t overpower its delicate balance. A dollop of freshly whipped cream can add creaminess, while a scoop of vanilla ice cream introduces a cool indulgence. For a refreshing counterpart, consider serving it alongside fresh berries like raspberries or blueberries, which complement the lemon’s citrus notes beautifully.

Creative Ways to Present

If you want to put a unique spin on serving Grandma’s Lemon Meringue Pie, try baking mini pies in ramekins for individual servings. Another fun idea is to transform pie leftovers into parfaits by layering chunks of crust, lemon filling, and meringue with whipped cream in clear glasses. These creative presentations make the pie even more special for guests or family gatherings.

Make Ahead and Storage

Storing Leftovers

Because the meringue topping is delicate, store any leftover Grandma’s Lemon Meringue Pie in the refrigerator, loosely covered with plastic wrap or in a pie saver container. This method keeps the meringue from weeping or getting soggy while maintaining the crust’s crispness. Try to enjoy leftovers within 2 to 3 days for the best flavor and texture.

Freezing

Freezing is not recommended for Grandma’s Lemon Meringue Pie, as the meringue texture changes dramatically once thawed, often becoming watery or grainy. Instead, opt to freeze the pie crust separately if you want to prepare ahead of time for future use, then fill and top with lemon curd and fresh meringue before serving.

Reheating

If you prefer your pie slightly warm, gently reheat individual slices in the oven at 300°F (150°C) for about 10 minutes. The slow heat will warm the lemon curd without deflating the meringue or making the crust soggy. Avoid microwaving, as it can cause the meringue and filling textures to suffer.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

While bottled lemon juice can work in a pinch, fresh lemon juice brings a brighter, more vibrant flavor and natural acidity that is essential for Grandma’s Lemon Meringue Pie’s signature tartness and freshness.

What is the purpose of cream of tartar in the meringue?

Cream of tartar stabilizes the egg whites during whipping, helping them hold volume and form stiff peaks without collapsing, which is vital for that fluffy, glossy meringue topping.

How do I prevent the meringue from shrinking after baking?

Make sure the meringue spreads all the way to the edges of the crust so it seals the lemon filling. This contact prevents air from getting underneath and reduces shrinkage as it cools.

Can I make the pie gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend suitable for baking. Just be mindful that crust texture may differ slightly but still delicious.

Why is my meringue weeping or leaking water?

Weeping occurs when sugar is not fully dissolved or the pie isn’t cooled properly. Make sure to gradually add sugar while beating the egg whites and allow the pie to cool at room temperature before refrigerating to keep the meringue stable.

Final Thoughts

Making Grandma’s Lemon Meringue Pie is like inviting a warm hug from the past into your kitchen. With its harmonious blend of tangy lemon filling and light, airy meringue, this dessert feels both nostalgic and timeless. Don’t hesitate to give this recipe a try—you might just create your own family tradition around a slice of this unforgettable pie.