Best 6 Grandmas Best Ever Lemon Meringue Pie Recipes

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**Indulge in Grandma's Best-Ever Lemon Meringue Pie: A Culinary Delight Awaits**

Prepare to tantalize your taste buds with Grandma's Best-Ever Lemon Meringue Pie, a timeless classic that embodies the perfect balance of tangy citrus and velvety sweetness. This iconic dessert features a flaky, buttery crust that encapsulates a luscious lemon filling, bursting with vibrant citrusy flavor. Topped with a billowy meringue, delicately torched to golden perfection, this pie is a symphony of textures and flavors that will leave you craving more. Embark on a culinary journey with our carefully curated collection of recipes, each offering unique variations and delightful twists on this classic treat. From the traditional rendition to innovative flavor combinations, discover the perfect recipe to satisfy your sweet cravings and create lasting memories with loved ones.

Here are our top 6 tried and tested recipes!

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

Make and share this Grandma's Lemon Meringue Pie recipe from Food.com.

Provided by pammyowl

Categories     Dessert

Time 40m

Yield 1 9

Number Of Ingredients 12

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 crusts, baked
4 egg whites
1/4 cup white sugar
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 and cream of tartar 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.

Nutrition Facts : Calories 2528.3, Fat 99.8, SaturatedFat 35.4, Cholesterol 725.1, Sodium 1986.1, Carbohydrate 379.8, Fiber 10.5, Sugar 254, Protein 38.3

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

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 using regular flour as a thickener. It's the perfect balance between sweet and tart, and the rustic appearance makes it a favorite among amateur bakers.

Provided by Barbara

Categories     Dessert

Time 40m

Number Of Ingredients 9

1 cup sugar
1/2 cup all-purpose flour
3 egg yolks
1/4 teaspoon salt
1 1/3 cups hot water
2/3 cup lemon juice (about 3 lemons)
3 egg whites
2 Tablespoons sugar
1 Prepared Pie Crust

Steps:

  • Prepare pie crust as directed on the package. For the store bought, this typically means pricking with a fork and baking at 400 degrees F for 11 to 14 minutes.
  • In a small saucepan, add sugar, flour, egg yolks, salt, water and lemon juice. Heat over medium low until thick.
  • Pour into baked pie crust.
  • Beat egg whites and 2 tablespoons of sugar until the egg whites are stiff and stand up.
  • Spread onto lemon filling mixture.
  • Bake at 350 degrees F until the meringue is brown. Keep a close eye!

Nutrition Facts : Calories 266 kcal, Carbohydrate 46 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 184 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

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.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ 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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

GRANDMA'S LEMON PIE



Grandma's Lemon Pie image

This recipe comes from my Grandma Mapel, a true country woman from Iowa. Growing up to me meant going to Grandma's house on the farm and eating the best food ever. Her lemon pie is tops!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 16

1 sheet refrigerated pie crust
1-1/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 egg yolks
3 tablespoons butter, cubed
1/3 cup lemon juice
2 teaspoons white vinegar
1-1/2 teaspoons lemon extract
MERINGUE:
1/2 cup plus 2 tablespoons water
1 tablespoon cornstarch
3 egg whites
1 teaspoon vanilla extract
Pinch salt
6 tablespoons sugar

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks; return all to pan stirring constantly. , Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell. , For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes. , Meanwhile, in a large bowl, beat the egg whites, vanilla and salt on medium speed until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually add cornstarch mixture, beating well on high. Immediately spread evenly over hot filling, sealing edges to crust, Bake at 350° until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 378 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 186mg sodium, Carbohydrate 61g carbohydrate (41g sugars, Fiber 0 fiber), Protein 3g protein.

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

Grandma Rusche left of with so many wonderful memories and would bake the most wonderful pies I've ever had. Sadly the only one that I know of that she "kind of shared"; or came close to sharing was this Lemon Meringue. She gave me ingredients - and "kind of amounts" and I took that and several recipes I found that included those items as well as the instructions and I've written it here as best I could from what she gave me and I think it comes pretty close with it's tart lemon filling and mile high meringue. One of the big things she always said was you always had to leave at least one seed in the filling, not sure if she said it was for flavor or luck - but hey; I ALWAYS leave ONE seed in as not taking any chances with Grandma's Lemon Pie"

Provided by Bonnie G 2

Categories     Pie

Time 40m

Yield 1 9" Pie, 8 serving(s)

Number Of Ingredients 14

5 large egg yolks
6 tablespoons cornstarch
1 1/3 cups sugar
1/4 teaspoon salt
1 1/2 cups water
1/2 cup lemon juice
2 teaspoons lemon zest
2 tablespoons butter
1 tablespoon cornstarch
1/3 cup cold water
1/4 teaspoon cream of tartar (can use vinegar instead of cream of tartar, see method instructions)
1/2 cup plus 2 tablespoons granulated sugar
5 large egg whites (room temperature)
1/2 teaspoon vanilla extract

Steps:

  • 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.

Nutrition Facts : Calories 279, Fat 5.8, SaturatedFat 2.9, Cholesterol 122.9, Sodium 140.3, Carbohydrate 54, Fiber 0.2, Sugar 46.4, Protein 4

BEST EVER LEMON MERINGUE PIE



Best Ever Lemon Meringue Pie image

This recipe is light and delicate with just the right lemon tang. Most lemon pies are either too runny or too rubbery--this Best Ever pie is perfect.

Provided by Olha7397

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups sugar
1 1/2 cups water
1/2 teaspoon salt
1/2 cup cornstarch
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
3 tablespoons butter or 3 tablespoons regular margarine
1 teaspoon grated fresh lemon rind
1/4 teaspoon salt
1/2 cup sugar
1 baked 9-inch pie shell

Steps:

  • Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 tsp.
  • salt in saucepan; heat to boiling.
  • Mix cornstarch and 1/3 cup water to make smooth paste.
  • Gradually add to boiling mixture, stirring constantly.
  • Cook until thick and clear.
  • REMOVE FROM HEAT.
  • Beat together egg yolks and lemon juice; stir into mixture.
  • Return to heat.
  • Cook, stirring constantly, until mixture bubbles again.
  • REMOVE FROM HEAT.
  • Stir in butter and lemon rind.
  • Cover; COOL TO LUKEWARM.
  • Combine egg whites and 1/4 tsp.
  • salt in bowl; beat until frothy.
  • Gradually add 1/2 cup sugar, beating until thick and glossy peaks form.
  • STIR 2 rounded tablespoonfuls of meringue into lukewarm FILLING.
  • Pour into BAKED pie shell.
  • Top with remaining meringue, spreading evenly.
  • Bake in 325 F.
  • oven 15 minutes or until lightly browned.
  • Makes 6 to 8 servings.
  • Farm Journal's Best Ever Recipes.

Tips:

  • Use fresh lemons: Fresh lemon juice and zest provide the best flavor for the pie filling and meringue.
  • Don't overbeat the egg whites: Overbeaten egg whites will make the meringue tough. Beat them until they are stiff but still glossy.
  • Bake the pie at a low temperature: A low temperature will help prevent the crust from overbrowning and the filling from curdling.
  • Let the pie cool completely before serving: The pie needs time to set before it can be sliced and served. Chilling it for at least 4 hours, or overnight, will give you the best results.

Conclusion:

Grandma's Best Ever Lemon Meringue Pie is a classic dessert that is perfect for any occasion. With its creamy lemon filling, fluffy meringue topping, and flaky crust, this pie is sure to be a hit. Follow the tips above to make sure your pie turns out perfectly. Enjoy!

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