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Grandma's Lemon Meringue Pie
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

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.

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
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
  1. 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.

  2. In a small saucepan, add sugar, flour, egg yolks, salt, water and lemon juice. Heat over medium low until thick.

  3. Pour into baked pie crust.

  4. Beat egg whites and 2 tablespoons of sugar until the egg whites are stiff and stand up.

  5. Spread onto lemon filling mixture.

  6. Bake at 350 degrees F until the meringue is brown. Keep a close eye!

Recipe 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.