grandma’s lemon meringue pie recipe

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The Best grandma’s lemon meringue pie recipe

I’ve been making my grandma’s lemon meringue pie recipe for years, and it’s a family favorite that never fails to impress. The story behind this recipe is one of love and tradition – my grandma used to make it for me and my siblings when we were kids, and it’s a dish that evokes memories of warmth and comfort.

The recipe itself is simple yet elegant, with a flaky pastry crust, a tangy lemon filling, and a sweet meringue topping. I’ve tweaked the recipe over the years to make it my own, but the core elements remain the same.

What I love most about this recipe is how easy it is to make – even on a weeknight, when I’m short on time. The key to success lies in the home cooking technique of using cold butter and ice-cold water to create a flaky pastry crust.

This technique takes some practice, but trust me, it’s worth it. The end result is a pie that’s both tender and crispy at the same time.

My family loves this pie so much that we often request it for special occasions like holidays and birthdays. And as for me, I love how versatile this recipe is – I can serve it as a dessert or even as a brunch item with fresh fruit.

Plus, the health benefits of lemon are well-documented, making this pie a guilt-free indulgence.

Grandma’s Lemon Meringue Pie

4.9 from 1024 votes

A classic lemon meringue pie recipe with a crisp crust and fluffy meringue topping. Perfect for any occasion.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Lemon Filling

1 1/2 cups granulated sugar
6 tbsp all-purpose flour
1/2 tsp salt
1/2 cup freshly squeezed lemon juice
4 large egg yolks
1/2 cup unsalted butter, melted
Zest of 2 lemons

For the Meringue Topping

4 large egg whites
1/2 tsp cream of tartar
1/2 cup granulated sugar

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a mixing bowl, combine flour and salt.
3Add cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6Roll out the dough on a floured surface until it is about 1/8 inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the excess dough and crimp the edges.
9Line the crust with parchment paper and fill it with pie weights or dried beans.
10Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes, or until the crust is lightly golden.
11Set aside to cool.
12In a medium saucepan, whisk together sugar, flour, and salt.
13Gradually whisk in lemon juice and egg yolks until smooth.
14Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
15Remove from heat and stir in melted butter and lemon zest.
16Pour the filling into the cooled pie crust and smooth the top with a spatula.
17In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
18Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
19Spread the meringue evenly over the hot lemon filling, ensuring it touches the edges of the crust to seal.
20Bake at 350°F (175°C) for 15-20 minutes, or until the meringue is lightly golden.
21Turn off the oven, crack the door open slightly, and let the pie cool in the oven for an additional 5 minutes.
22Remove from the oven and let it cool completely on a wire rack.

🔧Equipment

9-inch pie dish
Mixing bowl
Rolling pin
Baking sheet
Oven
Hand mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 105mg🧂Sodium: 250mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: Ensure the lemon juice is freshly squeezed for the best flavor. You can use a store-bought pie crust to save time. Avoid overbeating the meringue, as it can become dry and grainy.

Watch Video Of How Grandma’s Lemon Meringue Pie Works

This pie recipe is always a good idea for any occasion – whether you’re serving it at a family gathering or just want something comforting on a weeknight evening.

One thing I love about this recipe is how well it holds up to storage: simply wrap the pie tightly in plastic wrap or aluminum foil and refrigerate until ready to serve.

❓ Frequently Asked Questions About Grandma’s Lemon Meringue Pie

1. What type of lemons should I use for this recipe?

For this recipe, you’ll want to use fresh lemons with a high acidity level – such as Meyer or Eureka lemons. These types of lemons will give your filling that perfect balance of sweet and sour flavors.

2. Can I make this pie in advance?

Yes, you can make the pie dough ahead of time by refrigerating it for up to 24 hours or freezing it for up to 2 months. Simply thaw the dough in the fridge before rolling it out.

3. How do I prevent my meringue from weeping?

To prevent your meringue from weeping (or becoming soggy), make sure you don’t open the oven door during the first 20 minutes of baking. Also, ensure that your meringue topping is completely dry before baking – any excess moisture can cause it to become soggy.

4. Can I substitute other types of citrus fruits for lemons?

While you can use other types of citrus fruits like oranges or limes in place of lemons, keep in mind that they may alter the flavor profile significantly.

5. How do I store leftover pie?

Leftover pie should be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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