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Grandma's Lemon Meringue Pie

This lemon meringue pie is so delicious and perfect for sharing! The homemade lemon curd filling is flavored with lemon juice and zest. It's tart, smooth, and pairs perfectly with the sweet and fluffy meringue topping.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2712.3 kcal

Equipment

  • 1 Medium Saucepan For cooking the lemon filling
  • 1 Whisk For mixing dry ingredients and tempering egg yolks
  • 1 Electric Mixer Essential for achieving stiff peaks for the meringue
  • 2 Mixing Bowls One small for tempering yolks, one clean, fat-free for egg whites
  • 1 9-inch Pie plate To hold the baked pie crust and the assembled pie

Ingredients
  

Main

  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 ½ cups water
  • 2 medium lemons juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks beaten
  • 1 9 inch prepared pie crust, baked
  • 4 egg whites
  • ½ cup white sugar

Instructions
 

  • Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C). Dotdash Meredith Food Studios
  • To make the lemon filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Dotdash Meredith Food Studios
  • Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Dotdash Meredith Food Studios
  • Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry crust. Dotdash Meredith Food Studios
  • To make the meringue topping: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Dotdash Meredith Food Studios
  • Working quickly, spread meringue over pie filling, sealing the edges at the crust. Use the back of the spoon to create peaks on the top of the meringue if you like. Dotdash Meredith Food Studios
  • Bake pie in the preheated oven until meringue is golden brown, about 20 to 25 minutes. Dotdash Meredith Food Studios
  • Serve and enjoy! Dotdash Meredith Food Studios

Notes

To ensure a perfectly smooth and set lemon filling, temper your egg yolks properly by slowly whisking in hot liquid, then return to the saucepan and cook, stirring constantly, until visibly thickened. For the meringue, always use a meticulously clean, fat-free bowl to achieve stiff, stable peaks. Gradually adding sugar while beating helps stabilize the egg whites. Ensure the meringue is spread hot over the filling and sealed completely to the crust to prevent weeping and shrinkage. Bake until evenly golden, not just lightly browned, for better flavor and texture. For an extra bright lemon note, consider adding a pinch of citric acid to the filling. Cool completely before chilling to allow the filling to fully set.