Grandma's Lemon Meringue Pie

Transport your taste buds back to childhood with Grandma's Lemon Meringue Pie—a timeless dessert that’s as comforting as it is elegant. This homemade pie starts with a flaky, buttery crust that’s perfectly baked to support the tangy, velvety lemon filling, infused with fresh lemon juice and zesty lemon zest for an irresistible citrus kick. Crowned with a cloud of pillowy meringue, gently toasted to golden perfection, this classic pie strikes the perfect balance between sweet and tart. Ideal for family gatherings or special occasions, this recipe is a nostalgic treat that will have everyone coming back for seconds. With simple ingredients and step-by-step directions, recreating this slice of heaven has never been easier.

Nutriscore Rating: 53/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter
• 4 tablespoons Ice water
• 1.5 cups Granulated sugar
• 0.25 cups Cornstarch
• 0.25 teaspoons Salt
• 1.5 cups Water
• 0.5 cups Lemon juice
• 1 tablespoons Lemon zest
• 4 large Egg yolks
• 2 tablespoons Unsalted butter
• 4 large Egg whites
• 0.5 cups Granulated sugar
• 0.25 teaspoons Cream of tartar

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a mixing bowl, combine the flour and salt. Cut in the butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.

Step 3

Gradually add ice water, one tablespoon at a time, mixing until the dough just starts to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 4

Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trim the edges, and prick the bottom with a fork. Line with parchment paper and add pie weights.

Step 5

Bake the crust for 15 minutes. Remove the parchment and weights, and bake for another 5-7 minutes until golden brown. Let cool completely.

Step 6

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually add the water, whisking constantly to prevent lumps, and cook over medium heat until the mixture thickens and starts to boil.

Step 7

Reduce the heat and add the lemon juice, lemon zest, and butter, stirring until smooth.

Step 8

In a small bowl, beat the egg yolks lightly. Temper the yolks by gradually whisking in a few spoonfuls of the hot lemon mixture, then stir the tempered yolks back into the saucepan. Cook for 2 minutes, then pour the filling into the baked pie crust.

Step 9

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating until stiff and glossy.

Step 10

Spread the meringue over the hot lemon filling, ensuring it touches the crust edges to seal. Use the back of a spoon to create decorative peaks.

Step 11

Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.

Step 12

Cool the pie at room temperature for 1 hour, then refrigerate for at least 3 hours before serving. Slice and enjoy!

Nutrition Facts

Serving size	(1429.8g)

Amount per serving	% Daily Value*
Calories	3174.9

Total Fat 92.1g	0%
Saturated Fat 48.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 924mg	0%
Sodium 1459.8mg	0%
Total Carbohydrate 568.3g	0%
Dietary Fiber 6.5g	0%
Total Sugars 404.9g
Protein 44.7g	0%

Vitamin D 73.2IU	0%
Calcium 187.5mg	0%
Iron 10.5mg	0%
Potassium 766.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 5.4%

Carbs: 69.3%