Grandma’s Lemon Meringue Pie

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Lemon meringue pie is one of those desserts that never goes out of style. It’s a classic that has been passed down from generation to generation, and it’s one of those recipes that you always associate with your grandma’s kitchen. There’s something about the tangy lemon filling and the fluffy meringue topping that just makes your mouth water. If you’re looking for a dessert that’s both nostalgic and delicious, then look no further than grandma’s lemon meringue pie recipe.

Grandma’s lemon meringue pie is a classic dessert that’s perfect for any occasion. Whether you’re looking for a dessert to bring to a potluck or just want to enjoy a slice with your family, this recipe is sure to impress. So go ahead and give it a try – your taste buds will thank you!

Grandma’s Lemon Meringue Pie

This classic Lemon Meringue Pie is just like the one my grandma used to make. No lemon pie filling mixes here. 

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Prep Time 1 hour hr

Cook Time 25 minutes mins

Course Dessert

Cuisine American

Servings 6 people

Ingredients

  

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Lemon Filling

• 1 cup sugar
• 1/2 cup all-purpose flour
• 3 egg yolks
• 1/4 teaspoon salt
• 1 1/3 cups hot water
• 2/3 cup lemon juice about 3 lemons

Meringue

• 3 egg whites
• 2 Tablespoons sugar
• 1 Prepared Pie Crust

Instructions

 

• Prepare pie crust as directed on the package. For the store bought, this typically means pricking with a fork and baking at 400 degrees F for 11 to 14 minutes.
• In a small saucepan, add sugar, flour, egg yolks, salt, water and lemon juice. Heat over medium low until thick.
• Pour into baked pie crust.
• Beat egg whites and 2 tablespoons of sugar until the egg whites are stiff and stand up.
• Spread onto lemon filling mixture.
• Bake at 350 degrees F until the meringue is brown. Keep a close eye!

Notes

• Grandma’s Lemon Pie uses fresh lemons.  This gives a more authentic lemon flavor.  Buy 3 lemons just to be safe to get the right amount of lemon juice.
• The trick to great lemon flavor is to get the lemon pulp in with the lemon juice. Avoid the seeds!
• Use hot water from the faucet.  Don’t boil it. 
• You can use a homemade pie crust or a store bought; just be sure to pre-bake it.  For the store bought, this typically means pricking with a fork and baking at 400 degrees F for 11 to 14 minutes.

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