Grandmas Best-Ever Lemon Meringue Pie

Linda Smith


This was my grandmothers recipe I had to go through her notes and try to decipher what she meant I have made this a lot since so I must have done it right. Enjoy

★★★★★ 2 votes
45 Min
15 Min


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1 1/2 c
1 1/2 c
1/2 tsp
1/2 c
1/3 c
4 large
egg yolks (slightly beaten)
1/2 c
lemon juice
3 Tbsp
1 tsp
greated lemon peel (zest)
4 large
egg whies
1/4 tsp
1/2 c
baked pie shell

How to Make Grandmas Best-Ever Lemon Meringue Pie


  • 1Combine sugar, 1 1/2 cups water and salt in saucepan; heat to boiling.
  • 2Mix cornstarch and 1/2 cup water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
  • 3Combine egg yolks and lemon juice stir into thickened mixture.
  • 4Return to heat and cook, stirring constanly Until mixture bubbles again.
  • 5Remove from heat. Stir in butter and lemon peel (zest)
  • 6Cover and cool until lukewarm.
  • 7For Meringue
  • 8add salt to egg whites; beat until frothy.
  • 9Gradually add 1/2 cup sugar, beating until glossy peaks are formed.
  • 10Stir 2 rounded tablespoons of meringue into lukewarm filling.
  • 11Pour filling into cool pie shell, pile remaining meringue on top and spread lightly over filling' spreading evenly to edge of crust
  • 12Bake in slow oven 325 degrees about 15 minutes or until lightly browned.
  • 13Cool on rack at least 1 hour before cutting.

Printable Recipe Card

About Grandmas Best-Ever Lemon Meringue Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Dairy Free, Wheat Free
Other Tags: For Kids, Heirloom

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