Grandma’s Lemon Meringue Pie

Some desserts never go out of style, and this Grandma’s Lemon Meringue Pie is one of them. A sunny, tangy lemon filling sits under a cloud of fluffy golden meringue, all in a crisp pie crust, for a sweet homemade charm that feels like Sunday dinner at Grandma’s.

The filling is cooked right on the stovetop, the meringue takes just a few minutes in the oven, and the whole pie is a lovely make-ahead dessert for holidays, potlucks and family gatherings.

Why You’ll Make This Again

• Classic flavor: bright, tart lemon balanced by sweet, billowy meringue.
• Simple ingredients: sugar, cornstarch, eggs, lemon and a baked pie crust.
• Silky filling: cooked on the stove until thick, smooth and glossy.
• Make-ahead friendly: it needs to chill anyway, so bake it in the morning for dinner.
• Serves 8: a pretty centerpiece for any dessert table.

How This Comes Together

You whisk sugar, cornstarch and cold water in a saucepan and cook until thick. A little of the hot mixture is whisked into the egg yolks to warm them gently, then everything goes back into the pan. Lemon juice, zest and butter finish the filling, which goes straight into the baked crust. Whipped egg whites and sugar become a glossy meringue that gets spread over the hot filling and baked until lightly golden.

What You’ll Need

For the Lemon Filling

• 1 baked 9-inch pie crust, cooled
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1½ cups cold water
• 3 egg yolks, lightly beaten
• Grated peel of 1 lemon
• ¼ cup fresh lemon juice
• 1 tbsp butter or margarine

For the Meringue

• 3 egg whites
• ⅓ cup granulated sugar

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 2 hours 40 minutes (includes chilling) | Serves: 8

Estimated Nutrition: about 290 calories and 4 g protein per serving.

Step-by-Step Directions

Step 1: Start the filling base

In a medium saucepan, combine the sugar and cornstarch. Gradually stir in the cold water until smooth.

Step 2: Cook until thick

Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil for 1 minute, then remove from the heat.

Step 3: Temper the egg yolks

Slowly whisk about ½ cup of the hot mixture into the beaten egg yolks to warm them gently. Pour the yolk mixture back into the saucepan.

Step 4: Cook the filling

Return the saucepan to low heat and cook for 2 minutes, stirring constantly, until the filling is thick and smooth.

Step 5: Add the lemon and fill the crust

Remove from the heat. Stir in the lemon zest, lemon juice and butter until fully combined. Pour the hot lemon filling into the baked pie crust.

Step 6: Whip the meringue

In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.

Step 7: Top the pie

Spoon the meringue over the hot lemon filling. Spread it all the way to the edges of the crust to help seal the topping and reduce shrinking.

Step 8: Bake

Bake in a preheated 350°F oven for 10–12 minutes, or until the meringue is lightly golden.

Step 9: Cool and chill

Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing. Keep refrigerated until serving.

How to Serve It

Slice with a sharp knife dipped in hot water and wiped clean between cuts for neat slices. Serve it cold with a cup of tea or coffee, or alongside fresh berries.

Leftovers & Storage

Cover loosely and refrigerate for up to 2 days. Meringue is best the day it is made, so for the prettiest slices, serve within the first day.

Make It Even Better: Pro Tips

• Use a clean, dry bowl: any grease or yolk will keep the whites from whipping up.
• Add the sugar slowly: 1 tablespoon at a time gives a stable, glossy meringue.
• Spread to the edges: sealing the meringue to the crust helps prevent shrinking.
• Top the hot filling: this helps the meringue cook through from underneath.
• Chill fully: at least 2 hours so the filling sets for clean slices.

Easy Ways to Change It Up

• Graham cracker crust: swap in a baked graham crust for a buttery crunch.
• Extra lemony: add an extra tablespoon of lemon zest to the filling.
• Mini pies: bake in tart shells for individual servings.
• Toasted top: use a kitchen torch for deeper golden peaks.

Quick Questions

Why does my meringue shrink?

Spread it all the way to the edges of the crust so it is sealed to the pastry.

Why is my filling runny?

The mixture needs to boil for 1 minute and cook for 2 more after the yolks go in, and the pie must chill for at least 2 hours.

Can I use bottled lemon juice?

Fresh juice and real zest give the best bright flavor.

Can I make it ahead?

Yes. It needs to chill for 2 hours, so it works well made the morning of your meal.

Can I use a store-bought crust?

Absolutely. Just bake it fully and let it cool before filling.

A Slice of Sunday Dinner

This lemon meringue pie is the kind of dessert that gets passed down, tart, sweet, and a little bit nostalgic. Make it once and it will be on your table every holiday.

Happy baking!

— Ava

Chef Ava

Grandma’s Lemon Meringue Pie

A classic lemon meringue pie with a sunny, tangy lemon filling and a fluffy golden meringue topping, just like the ones from Sunday dinners at Grandma’s.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

For the Lemon Filling

• 1 baked 9-inch pie crust cooled
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 cups cold water
• 3 egg yolks lightly beaten
• 1 lemon grated peel
• 1/4 cup fresh lemon juice
• 1 tbsp butter or margarine

For the Meringue

• 3 egg whites
• 1/3 cup granulated sugar

Method

 

1. In a medium saucepan, combine the sugar and cornstarch. Gradually stir in the cold water until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil for 1 minute, then remove from the heat.
   
3. Slowly whisk about ½ cup of the hot mixture into the beaten egg yolks to warm them gently. Pour the yolk mixture back into the saucepan.
4. Return the saucepan to low heat and cook for 2 minutes, stirring constantly, until the filling is thick and smooth.
5. Remove from the heat. Stir in the lemon zest, lemon juice, and butter until fully combined. Pour the hot lemon filling into the baked pie crust.
   
6. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
7. Spoon the meringue over the hot lemon filling. Spread it all the way to the edges of the crust to help seal the topping and reduce shrinking.
   
8. Bake in a preheated 350°F oven for 10–12 minutes, or until the meringue is lightly golden.
9. Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing. Keep refrigerated until serving.
   

Notes

Spread the meringue all the way to the crust edges to seal it and prevent shrinking. Cool at room temperature, then chill at least 2 hours, and keep refrigerated until serving.