Grandma’s Lemon Meringue Pie is a lemon lover’s dream. It has a perfectly creamy, tangy, and lemony filling topped with a light and fluffy meringue.
Only 30 minutes of prep time is required to make this showstopping dessert.
Grandma’s lemon meringue pie is a lot easier to make than it seems and requires only 10 ingredients! Below are some of the key ingredients.
- Frozen pie crust: Save on prep time by using a pre-made pie crust.
- Lemons: Use the juice and zest for the ultimate lemony flavor.
- Egg yolks: For a creamy lemon filling.
- Egg whites: For a fluffy meringue.
- Cornstarch: Thickens the lemon filling.
- White sugar: Ensures a perfectly sweet custardy lemon filling and helps to stabilize the meringue.
To make Grandma’s Lemon Meringue Pie, the steps are really simple. You start by unrolling a frozen pre-made pie crust and pressing it into a pie pan. Top it with pie weights, beans, or rice and bake for 60 to 75 minutes in a 350 F oven.
To make the lemon filling, whisk sugar, flour, cornstarch, and salt in a medium saucepan. Add water, lemon juice, and lemon zest. Bring it to a boil. Whisk in some butter.
Gradually add some of the hot sugar mixture to a bowl with egg yolks to temper the yolks. Then add the egg yolk mixture to the remaining sugar mixture. Bring to a boil and cook until thick.
Transfer your lemon meringue pie filling to a baked pie pastry shell.
To make meringue, whip the egg whites until they are foamy. Add sugar slowly and whip until stiff peaks are formed. Spread the meringue over the pie sealing the edges. Bake for 10 minutes. Serve and enjoy!
Lemon meringue pie should be stored in the refrigerator, loosely covered with plastic wrap. Enjoy within 2 days of baking.
Lemon meringue pie is not freezer friendly. The eggs in both the filling and meringue won’t hold up. Both the flavor and the texture will be affected. When you make lemon meringue pie, plan to serve it on the same day or day after!
Lemon meringue pie is best when fresh. You could make the pie a day ahead, but there is some risk of weeping. The natural moisture in the filling and meringue can release moisture into the pie crust. See the tip below on preventing sogging. You’ll also need to ensure you have enough guests to enjoy the entire pie the next day, because it only keeps for 2 days. To save time when making the pie, use a pre-made frozen pie crust and serve it fresh for optimal results!
The best way to prevent your lemon meringue pie from getting soggy is to enjoy it the day you prepare it. The more time your pie spends in the refrigerator, the more likely it is that the meringue and filling will start to “weep.” If you’re planning to make your pie 1 day ahead of time, place it in the freezer with just the filling. Make your meringue shortly before serving. Top your pie and bake for 10 minutes. Chill in the fridge for a little bit, then enjoy.
Serve lemon meringue pie chilled with garnishes of candied lemons, fresh berries, or mint.
- You want to blind bake (or pre-bake) your pie before you add the filling so that your pie crust is perfectly cooked and flaky. If you do not have ceramic pie weights, you can use dried beans or rice to hold the pie crust down in the oven.
- Do not skip the step of tempering the egg yolks. If you introduce the eggs to the hot sugar mixture too quickly, they’ll scramble!
- When you make your meringue, make sure there are no traces of egg yolk in your egg whites or else you won’t get stiff peaks.
- Whip your meringue to stiff peaks so it holds its shape. If you under-whip, it’ll be liquid when you slice your pie.
- Be careful not to overwhip your meringue as it’ll be too firm and might collapse when you bake it. Luckily, it takes a lot of whipping for this to happen so it’s unlikely to be a problem!
There’s nothing like a slice of Grandma’s lemon meringue pie to celebrate the spring season!
Grandma's Lemon Meringue Pie
- 1 9-inch pie crust, frozen
- 1 ½ cups water
- 2 lemons, juiced and zested
- 4 egg yolks, beaten
- 4 egg whites
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 cup + 6 tablespoons white sugar
- Preheat the oven to 350 F and grease a pie pan. Unroll the pie crust and press down into the pie pan. Press against the sides and the bottom. Top the crust with something heavy (beans, rice, ceramic weights) and bake for 60-75 minutes.
- To make the lemon filling, to a medium saucepan add 1 cup sugar, flour, cornstarch, salt, and whisk. Add water, lemon juice, and zest and bring the mixture to a boil. Add butter.
- To a small bowl add egg yolks and gradually add ½ cup of hot sugar mixture.
- Add egg yolk mixture to the remaining sugar mixture, bring to a boil and continue cooking until thick. Transfer the filling to a baked pastry shell.
- To make the meringue, to a large glass or metal bowl add egg whites and whip until foamy.
- Slowly add sugar, and continue whipping until stiff peaks are formed.
- Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes.