Grandma's Lemon Meringue Pie

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Fresh lemon juice and lemon rind make this pie's filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy.

Modified from: Grandma's Lemon Meringue Pie

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Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Lemon Filling: In a medium saucepan, whisk together 2 cups 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.
  3. 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.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.