Grandma’s Lemon Meringue Pie

Here’s a classic, time-tested recipe for Grandma’s Lemon Meringue Pie — bright, tangy lemon filling topped with fluffy, golden meringue and a tender, buttery crust. This traditional pie is a true comfort dessert that never goes out of style.

Grandma’s Lemon Meringue Pie

Ingredients

For the pie crust (or use a 9-inch pre-baked crust):

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small cubes
3–4 tablespoons ice water

For the lemon filling:

1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons — zest and juice (about ½ cup juice)
2 tablespoons unsalted butter
4 large egg yolks, lightly beaten

For the meringue:

4 large egg whites
½ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract (optional)

Instructions

1. Prepare the crust

In a mixing bowl, combine flour and salt.
Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing until the dough just holds together.
Form into a disk, wrap in plastic, and chill for 30 minutes.
Roll out on a floured surface and fit into a 9-inch pie dish. Trim and flute edges.
Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake at 200°C (400°F) for 12–15 minutes, remove weights, and bake for another 5 minutes until golden.
Let cool completely.

2. Make the lemon filling

In a saucepan, whisk together sugar, flour, cornstarch, and salt.
Gradually whisk in water, then cook over medium heat until the mixture starts to thicken and bubble.
Stir in lemon juice, lemon zest, and butter.
In a small bowl, beat the egg yolks. Slowly whisk in about ½ cup of the hot lemon mixture to temper the eggs.
Return the tempered yolks to the saucepan, whisking constantly, and cook for 1–2 minutes more until thick and glossy.
Remove from heat and pour into the baked pie crust. Keep warm while making the meringue.

3. Make the meringue

In a clean, dry mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Beat in vanilla extract (optional).

4. Assemble and bake

Spread the meringue over the hot lemon filling, sealing the edges completely to the crust to prevent shrinking.
Swirl the top with a spoon for decorative peaks.
Bake at 175°C (350°F) for 12–15 minutes, or until the meringue is lightly golden brown.

5. Cool and serve

Let the pie cool at room temperature for 1 hour.
Refrigerate for at least 3 hours before slicing to set the filling.
Serve chilled or slightly cool.

Tips for Success

Always spread meringue on hot filling. This helps it adhere and prevents separation.
Use clean, grease-free utensils when whipping egg whites. Any fat will prevent stiff peaks.
Avoid overbaking the meringue — just bake until golden.
To prevent weeping (water on meringue): Allow the pie to cool slowly before refrigerating.

Optional Variations

Add 1 teaspoon of vanilla or lemon extract to the filling for deeper flavor.
Use a graham cracker crust for a simpler, no-roll version.
Torch the meringue lightly for a toasted finish.

Would you like me to include a no-fail version (using a cornstarch-stabilized meringue that never weeps) or keep this as the classic traditional version?