Grandma's Lemon Meringue Pie

READY IN: 40mins
YIELD: 1 9" Pie




  • Lemon Filling:
  • Whisk the egg yolks in a medium bowl and set aside.
  • In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.
  • Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
  • Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.).
  • Remove from heat and stir in the lemon juice, lemon zest, and butter.
  • Preheat oven to 325°F.
  • Meringue:
  • In a small saucepan, whisk together 1 Tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves.
  • Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.
  • Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside.
  • Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
  • Once the egg whites are frothy, add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites forming soft peaks.
  • Add the gelled cornstarch water mixture a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks.
  • Filling Pie Shell:
  • I have not included a pie crust recipe as never got that from Grandma and to this day have not been able to make one to her standards so I use pre-made crusts that I pre-bake according to instructions on the box. I'm STILL trying unsuccessfully; to find the skill or recipe to even come close to her perfect pie crust.
  • Heat the lemon filling again, until it is bubbling hot.
  • Pour the hot filling into the pre-baked pie shell.
  • With a spatula to spread the meringue mixture evenly around the pie making sure to seal to the edges of the pie shell.
  • With the back of a spoon create peaks all over the meringue.
  • Bake for 20 minutes at 325°F, until the meringue is golden brown.
  • Cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny.