Grandma’s Lemon Meringue Pie

As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases.

Grandma’s Lemon Meringue Pie is a simple, old-fashioned recipe that features fresh lemon juice.  This recipe is a lemon pie without cornstarch, instead it uses regular flour as a thickener.  The flavor is the perfect balance between sweet and tart, and the rustic appearance makes it a favorite among amateur bakers.

Grandma's Lemon Meringue Pie is a simple, old fashioned recipe that features fresh lemon juice.  This recipe is a lemon pie without cornstarch instead using regular flour as a thickener.  It's the perfect balance between sweet and tart, and the rustic appearance makes it a favorite among amateur bakers.

Grandma’s Lemon Meringue Pie Recipe:

From the very first holiday that I attended with my husband (then boyfriend), I can remember my mother-in-law baking a real lemon pie.  It’s no secret that she loves lemon.

This past Thanksgiving, my mother-in-law showed my daughter and me how to bake this easy lemon pie.  She also told us the story of the pie which was the best part in my opinion. I am glad that I will be able to re-tell the story to my kids and grandkids for years to come.

Grandma’s Lemon Meringue Pie is actually named for my mother-in-law’s grandma.  She was the original lemon fanatic, and she passed that gene along.  This pie has the perfect amount of lemon flavor, a balance of sweet and tart.

Grandma's Lemon Meringue Pie is a simple, old fashioned recipe that features fresh lemon juice.  This recipe is a lemon pie without cornstarch instead using regular flour as a thickener.  It's the perfect balance between sweet and tart, and the rustic appearance makes it a favorite among amateur bakers.

Easy Lemon Pie, We Promise

In all honesty, I’ve never been a lemon lover. My family is known for our love of anything chocolate (think Triple Chocolate Bundt Cake), but there’s something about this fresh lemon pie. It’s delicious. Not too tart, yet not too sweet. And, the homemade meringue is absolute perfection.

This might be the easiest lemon pie ever.  You do not have to follow a bunch of rules. The recipe is straight-forward and simple.  You don’t have to wait until perfect weather to make this.  Grandma’s Lemon Pie comes out amazing every time.

You make the real lemon filling on the stove top in a matter of minutes using flour and egg yolks as thickeners. The lemon base is truly a lemon pudding. Try skipping the crust and meringue and just eating the pudding.

Pour the delicious pudding mixture into a homemade or store-bought pie crust, and top with a simple meringue that even YOU can make.

If lemon pudding isn’t your thing, try our classic vanilla pudding, chocolate pudding or even this peanut butter pudding pie! We also love this Butterscotch Sour Cream Pie.

Grandma's Lemon Meringue Pie is a simple, old fashioned recipe that features fresh lemon juice.  This recipe is a lemon pie without cornstarch instead using regular flour as a thickener.  It's the perfect balance between sweet and tart, and the rustic appearance makes it a favorite among amateur bakers.

How to Make Real Lemon Pie with a Meringue:

Instructions:

  1. Add sugar, flour, egg yolks, lemon juice, hot water and salt to a small saucepan.
  2. Heat over medium heat until it thickens into a pudding; stirring constantly.
  3. Pour into a pie crust that has been pre-baked.
  4. For the meringue, beat egg whites and sugar until they are stiff.
  5. Spread over the lemon filling.
  6. Bake until the meringue is browned.

For the full recipe for fresh lemon pie, scroll to the bottom of this post.

Grandma's Lemon Meringue Pie is a simple, old fashioned recipe that features fresh lemon juice.  This recipe is a lemon pie without cornstarch instead using regular flour as a thickener.  It's the perfect balance between sweet and tart, and the rustic appearance makes it a favorite among amateur bakers.

Notes About Grandma’s Lemon Pie:

  • 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.
  • 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.
  • We use a 9-inch deep dish frozen pie crust. If you want to make your own pie crust, try The Country Cook’s version (she even tells you how to pre-bake it).
  • While making the lemon filling, be sure to stir constantly to prevent it from burning.
  • The real lemon filling will go from watery to thick in the blink of an eye right about the time the mixture comes to a boil.
  • When separating the egg yolks from the whites, be sure not to get any yolks in the white part. This will mess up the meringue.
  • If you want a bigger meringue for this fresh lemon pie, add more whites.
  • Once you’ve browned the meringue, let it cool on a rack away from the stove top.  The heat from the oven or stove top could cause the meringue to weep.
  • Another way to prevent weeping of the meringue is to make sure you spread the meringue all the way to the crust all the way around the pie.
  • Use the back of a spoon or a offset spatula to make decorative peaks and valleys in the meringue.

Grandma's Lemon Meringue Pie is a simple, old fashioned recipe that features fresh lemon juice.  This recipe is a lemon pie without cornstarch instead using regular flour as a thickener.  It's the perfect balance between sweet and tart, and the rustic appearance makes it a favorite among amateur bakers.

Quiche Recipes to Try

Have an extra pie crust?

Try some of our other favorite pie recipes: Grandma’s Pumpkin Chiffon Pie, Grandma’s Strawberry Pie and Impossible Pumpkin Pie.

Or try one of our favorite quiche recipes:

Cheeseburger Quiche

Make Ahead Ham and Cheese Quiche

Zucchini Quiche

Salmon Quiche

Have leftover pie crust scraps? Make these cute Leftover Pie Crust Pinwheel cookies.

Grandma's Lemon Meringue Pie

Grandma's Lemon Meringue Pie is a simple, old fashioned recipe that features fresh lemon juice.  This recipe is a lemon pie without cornstarch instead using regular flour as a thickener.  It's the perfect balance between sweet and tart, and the rustic appearance makes it a favorite among amateur bakers.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Grandma's Lemon Meringue Pie, Lemon Meringue Pie, Lemon Pie, Lemon pie with fresh lemons, Real Lemon Pie
Servings: 8
Calories: 266kcal
Author: Barbara

Ingredients

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 facet. 
  • 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.
  • While making the lemon filling, be sure to stir constantly to prevent it from burning.
  • The real lemon filling will go from watery to thick in the blink of an eye right about the time the mixture comes to a boil.
  • When separating the egg yolks from the whites, be sure not to get any yolks in the white part. This will mess up the meringue.
  • If you want a bigger meringue for this fresh lemon pie, add more whites.
  • The lemon base is truly a lemon pudding. Try skipping the crust and meringue and just eating the pudding.
  • Once you've browned the meringue, let it cool on a rack away from the stove top.  The heat from the oven or stove top could cause the meringue to weep.
  • Another way to prevent weeping of the meringue is to make sure you spread the meringue all the way to the crust all the way around the pie.
  • Use the back of a spoon or a offset spatula to make decorative peaks and valleys in the meringue.
  • Try some of our other favorite pie recipes: Grandma's Pumpkin Chiffon Pie and Impossible Pumpkin Pie.

Nutrition

Calories: 266kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 184mg | Potassium: 76mg | Fiber: 1g | Sugar: 29g | Vitamin A: 97IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg

Grandma's Lemon Meringue Pie is a simple, old fashioned recipe that features fresh lemon juice.  This recipe is a lemon pie without cornstarch instead using regular flour as a thickener.  It's the perfect balance between sweet and tart, and the rustic appearance makes it a favorite among amateur bakers.

Similar Posts

13 Comments

  1. Thank you so much for this wonderful recipe! Waiting for it to thicken took awhile, but it was so worth it! My pie was delicious and got a great review from my husband!

    1. We have never frozen it so we can’t really say. That said, the meringue might not hold up well (get rubbery) when frozen so if you try it, just beware!

  2. Can this be made a few days in advance from when needing to serve and stay in the refrigerator? Does the meringue hold its shape that long?

    1. Meringue pies are tricky when it comes to making ahead! Maybe a day or two but depending on your meringue, it might “weep”. If you do, use some toothpicks to keep the plastic wrap from touching the meringue. You could do the crust and lemon part ahead of time and meringue the day of, maybe? Sorry, we don’t have better advice…it’s usually gone as soon as we make it!

  3. Thank you for this recipe for the lemon filling. I used to make it this way, when I was a teenager in Ireland. The filling is more of a jelly (gelo) than a custard, which is what you get when you use cornflour (cornstartch) and which I really dislike. The old-fashioned filling is so much nicer. I have converted the measurements as below. Haven’t tried it yet, but should be OK.

    200g sugar
    70g plain flour
    3 egg yoks
    1/4tsp salt
    330mls water
    240mls lemon juice

Leave a Reply

Your email address will not be published.

Recipe Rating