Growing up, grandma would make these on the regular. I finally found a recipe that reminded me of hers



  • For the Pie Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • For the Lemon Filling:
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice (about 3-4 lemons)
  • For the Meringue:
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract


  1. Prepare the Pie Crust:
  2. In a bowl, combine the flour and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
  5. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. Roll out the dough on a floured surface and place it into a 9-inch pie pan. Trim any excess dough and crimp the edges. Prick the crust with a fork, and bake at 425°F (220°C) for about 10-12 minutes or until golden brown. Let it cool.
  1. Prepare the Lemon Filling:
  2. In a saucepan, whisk together sugar, cornstarch, and salt.
  3. Gradually stir in the water.
  4. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
  5. Boil for 1 minute, then remove from heat.
  6. In a separate bowl, whisk the beaten egg yolks.
  7. Gradually whisk in a small amount of the hot sugar mixture to temper the eggs.
  8. Pour the egg mixture back into the saucepan with the remaining sugar mixture.
  9. Return to heat and cook for an additional 2 minutes, stirring constantly.
  10. Remove from heat and stir in butter, lemon zest, and lemon juice.
  11. Pour the lemon filling into the baked pie crust.
  1. Prepare the Meringue:
  2. In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
  3. Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
  4. Beat in vanilla extract.
  1. Assemble the Pie:
  2. Spread the meringue over the hot lemon filling, making sure to seal the edges to prevent shrinking.
  3. Use a spatula to create decorative peaks on top.
  1. Bake the Pie:
  2. Bake the pie at 350°F (175°C) for about 10-15 minutes or until the meringue is golden brown.
  1. Cool and Serve:
  2. Allow the pie to cool completely on a wire rack before serving.
  3. Slice and enjoy the delicious taste of Grandma’s Lemon Meringue Pie!


  • Make sure to let the pie cool to room temperature before refrigerating for the best texture.
  • You can adjust the amount of lemon zest and juice to suit your taste preferences.
  • This recipe is a beautiful way to bring back fond memories and create new ones with your loved ones. Enjoy!


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