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.
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!