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Grandma's Lemon Meringue Pie

Rated as 4.6 out of 5 Stars

"This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk."
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Ingredients

40 m servings 298 cals
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 298 calories; 10.3 g fat; 49.7 g carbohydrates; 4.4 g protein; 110 mg cholesterol; 229 mg sodium. Full nutrition

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Reviews

Read all reviews 1859
  1. 2368 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 t...

Most helpful critical review

Everyone who is having problems with water in your pie **you cannot cover a lemon meringue pie with plastic wrap to store it, condensation forms and will leave you with a puddle in your pie** to...

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This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 t...

Excellent recipe! Nice and lemony, not too sweet with good proportions of curd and meringue. My second attempt on lemon meringue pie. I recommend stirring the curd very frequently to prevent bu...

Update 12/03: I still think this is a great recipe. In perfecting my technique, I'd like to suggest mix in one bowl the water, lemon zest, and lemon juice; mix in another bowl the sugar, flour...

Finally I have found the perfect recipe for lemon meringue pie! I made this tonight for my dad and it came out great. The only thing that I wasn't clear on was the amount of lemon juice to us...

this pie was fantastic...after two tries of making it. the first try, it didn't make nearly enough to fill the pie plate (a deep dish 9" plate). also, it made kind of a gelatinous, almost clea...

I'm an experienced baker but never tried lemon meringue pie because it's not my favorite. The ones I've tried were either sour or gummy or both. A friend requested a lemon pie so I gave it a sho...

Everyone who is having problems with water in your pie **you cannot cover a lemon meringue pie with plastic wrap to store it, condensation forms and will leave you with a puddle in your pie** to...

This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes...

Well considering my Mum almost fell off her chair when she started on her 1st piece of pie (she ended up having 3 and she usually doesn't eat desserts) - I took it as good indication that I had ...