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Grandma's Lemon Meringue Pie
SUBMITTED BY:
Emilie S.
PHOTO BY:
MyHubbysWife
"This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk."
RECIPE RATING:
Read Reviews
(483)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
10 Min
READY IN
40 Min
Original recipe yield 1 - 9 inch pie
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
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REVIEWS
Reviewed on Dec. 23, 2003 by TRUDY WOLCOTT
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TRUDY WOLCOTT
Dec. 23, 2003
Update 12/03: I still think this is a great recipe. In perfecting my technique, I'd like to suggest mix in one bowl the water, lemon zest, and lemon juice; mix in another bowl the sugar, flour, cornstarch, and salt. 12/02: This is a successful recipe for a delicious pie. I tried another recipe twice before for this kind of pie but the results were less than desirable. This recipe came out just right. The filling was firm, not runny! I zested 1 lemon rather than 2, but used the juice of 2. I'd like to offer the following: The recipe doesn't tell you about cooling and refrigeration. I let my pie cool 1 hr on a cookie rack, 3-6 hrs uncovered in the refrig before slicing, after 6 hrs in refrig, cover the pie (I used foil rather than plastic wrap.) Thanks Emilie S for passing this along. My hubbie and I are very grateful. I'll be making 3 of these for Christmas dessert.
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43 users found this review helpful
Update 12/03: I still think this is a great recipe. In perfecting my technique, I'd like to...
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Reviewed on Sep. 23, 2005 by
CARTHECOOK
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CARTHECOOK
Sep. 23, 2005
This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 tsp of vanilla extract (I don't like the way rinds feel when eaten).After I added the sugar mixture into the yolks,I turned down the temp on the stove and cooked the filling for 14 mins it turned out nice and thick.As for the meringue I turned the mixer on high and beat the whites for about 2 mins than I added 1/2 tsp of cream of tarter and 1/2 tsp of vanilla extract.Then I added the sugar (extra fine) and let the mixer do it's magic for about 14 mins. After baking I cooled the pie for and hour on the counter and put it in the frig. It turned perfect, the filling was just right and the meringue did not pull away from the pie and there was no liquid underneath the meringue.Happy baking.
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34 users found this review helpful
This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of...
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Reviewed on Jun. 7, 2005 by AUDREY25
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AUDREY25
Jun. 7, 2005
Excellent recipe! Nice and lemony, not too sweet with good proportions of curd and meringue. My second attempt on lemon meringue pie. I recommend stirring the curd very frequently to prevent burning. Remove the curd from heat only after it becomes really, really thick. Meringue to be added onto hot curd, such that the meringue bottom will cook. If the meringue bottom is not cooked the meringue will liquify and the pie will fail. Also let the pie sit for an hour at room temperature after baking, then 3 hours in the fridge to ensure everything has solidified, else upon cutting it the curd will ooze. Simple ingredients, but requires some understanding of how the meringue cooks ...
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28 users found this review helpful
Excellent recipe! Nice and lemony, not too sweet with good proportions of curd and meringue....
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Reviewed on Oct. 24, 2007 by
mamazilla
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mamazilla
Oct. 24, 2007
Finally I have found the perfect recipe for lemon meringue pie! I made this tonight for my dad and it came out great. The only thing that I wasn't clear on was the amount of lemon juice to use. 2 lemons can mean different things to different people. I used 1/2 cup of lemon juice(about 3 lemons) and 1 tablespoon of zest. It was the perfect balance of sweet and tart. Also, it doesn't mention how to cool it. I left it at room temperature for about an hour and then put it in the refrigerator for about 5 hours. One tip I have is after the lemon filling starts to boil, only boil it for 1 minute so the cornstarch doesn't lose its thickening power. Then, after you add the tempered eggs back into the hot mixture, boil one more minute and it will be a perfect thickness. Also, when you fill the pie crust with the lemon filling, the crust should still be warm and when you top the pie with the meringue, the filling should still be pretty warm. This will help seal the meringue after it cools so it doesn't separate from the crust. I will definitely keep this recipe and I have a feeling I will be making this again very soon.
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23 users found this review helpful
Finally I have found the perfect recipe for lemon meringue pie! I made this tonight for my...
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Reviewed on Sep. 3, 2003 by KITKAT17
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KITKAT17
Sep. 3, 2003
Well considering my Mum almost fell off her chair when she started on her 1st piece of pie (she ended up having 3 and she usually doesn't eat desserts) - I took it as good indication that I had found a SENSATIONAL American recipe for Lemon Meringue Pie. It's more successful than the Australian one I've always used and my whole family raved and wanted more. I will DEFINATLY make this one again. Although I did use milk instead of water for a beautiful creamy consistency and I added 2 more egg whites for lots of meringue - yummy!!!!! Kat Thomas, Melbourne Australia
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20 users found this review helpful
Well considering my Mum almost fell off her chair when she started on her 1st piece of pie...
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Reviewed on Dec. 23, 2003 by MZMUFFIN
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MZMUFFIN
Dec. 23, 2003
I'm an experienced baker but never tried lemon meringue pie because it's not my favorite. The ones I've tried were either sour or gummy or both. A friend requested a lemon pie so I gave it a shot. This recipe turned out perfectly, even I was surprised how much I love the taste. Took the suggestions to use 1/4 c. lemon juice, and milk (2%) instead of water. The filling was beautifully creamy, not too sweet, not too tart. I piled the meringue high on a hot filling. Was very happy with the results. No shrinking meringue, no watery layer, no seepage of the filling after the pie was cut. Even after refrigeration there were just a few little beads of sugary moisture dotting the meringue, but the filling held up and didn't sog up the bottom crust. I hope it was not just a lucky first try because I want to try this again with limes next time. I used Martha Stewart's Pate Brisee for the crust, all butter no lard.
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19 users found this review helpful
I'm an experienced baker but never tried lemon meringue pie because it's not my favorite. The...
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Reviewed on Jan. 24, 2006 by
laura.bora
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laura.bora
Jan. 24, 2006
Wow! I was surprised at how easy it is to make a lemon meringue pie!! I worked up some serious arm cramp from beating the filling. This was delicious and will certainly be making this again. To stop the weeping of the meringue, make the meringue first, then make the filling and make sure the filling is piping hot when you put on the meringue. also cook it maybe 12-15 instead of 10 minutes.
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16 users found this review helpful
Wow! I was surprised at how easy it is to make a lemon meringue pie!! I worked up some...
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Reviewed on Jan. 21, 2007 by
TTROELL
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TTROELL
Jan. 21, 2007
this pie was fantastic...after two tries of making it. the first try, it didn't make nearly enough to fill the pie plate (a deep dish 9" plate). also, it made kind of a gelatinous, almost clear jelly type substance. the flavor was good, but not at all w