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.
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.
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
How To Make Homemade Lemon Meringue Pie
Preheat oven to 350 degrees
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. 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 shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.