top of page

The Best Recipe for Lemon Meringue Pie

I have so many recipes that have been handed down to me over the years and many of them I find on the internet at different places. Every now and then I find a recipe that goes on our family's checklist that is good enough to make our Thanksgiving table. We use so many of these recipes in our catering business to please our clients. We hope you enjoy it!!

This is one of those recipes that is so good that your going to love! We have found this recipe off of Pinterest and it is absolutely delicious!

Tip for getting meringue to stay on your pie without weeping off.

**After cooking your filling, have your meringue ready to put on your hot pie. The meringue will seal itself onto the pie.

Your mouth is going to be full of lemony fresh sweet flavors!!

Recipe for The Best Lemon Meringue Pie

Pastry 1 cup water cold

  • 1 tbsp white vinegar

  • 1 large egg

  • 6 cups pastry flour

  • 1 tbsp salt

  • 1 lb lard

Lemon Pie Filling

  • 1 1/4 cups granulated sugar

  • 1/4 cup cornstarch

  • 3 tbsp all-purpose flour

  • 1/4 tsp salt

  • 1 1/2 cups water

  • 3 large egg yolks slightly beaten

  • 2 tbsp unsalted butter melted

  • 1 1/2 tsp lemon zest grated

  • 1/3 cup lemon juice


  • 1/2 cup sugar divided

  • 1 tbsp cornstarch

  • 1/2 cup water cold

  • 4 large egg whites

  • 3/4 tsp vanilla extract

Instructions Pastry

  • You will need to Preheat the oven to 425 F.

  • Get a large cup and add cold water, the vinegar and the egg and beat slightly

  • Inside a large bowl add the pastry flour, salt and then the lard.  Use can use a pastry cutter to work the texture to form a coarse lumpy oatmeal like texture, but with a few bigger pieces of lard here and there.

  • Gradually add the egg mixture to the flour and lard mixture and lightly mix with a fork until well blended and the flour is mixed well.  Do not allow the flour mixture to be wet or the pastry will turn out tough.  

  • Form 6 even balls by pressing the dough together. Your hands will produce heat while rolling the balls to help with the smoothness.

  • Sprinkle a little bit of flour on a flat surface and roll the dough out to about a 1/2 inch thickness.  The flour will help the pastry from sticking to the surface.  Gently pick up the rolled pastry dough and lay evenly across a 9″ pie plate.  Gently press the pie dough into the pan so that it is flat on the bottom and the sides. Trim the dough to about t 1/2 inch on all sides beyond edge of plate.  Flute or trim the edges of crust.

  • Bake for 12-15 minutes or until lightly browned and firm to the touch.

  • Remove the pie crust and reduce the heat on oven to 350 F

Lemon Filling

  • Now to cook the filling---YUMMY!!

  • While the pie crust is baking Get a large saucepan and combine sugar, cornstarch, flour and salt.  Gradually stir in the water until most of the lumps are gone from the cornstarch.  You don't want no lumps in that filling!! Cook on medium-high stirring often until it gets thick.  Reduce heat and cook for about 2 more minutes.

  • Remove it off from the heat and stir in a small amount of the hot filling into egg yolks, be careful, and don't cook your eggs doing this, first and then add all of the egg yolks to the pan with the thickened cornstarch and bring to gentle boil and cook for 2 more minutes.  Remove from heat and stir into the butter and lemon zest.  Lightly stir in the lemon juice until just combined and then pour into warm pie crust.

Meringue Topping

  • In a large sauce cooking pan combine 2 tablespoons of sugar and cornstarch.  Gradually stir in the cold water to remove the lumps.  Cook over medium heat stirring gently until liquid is thickened and becomes clear.  

  • Remove thickened liquid and transfer to small bowl.  Cool this completely.  Quick tip: To do this quickly put it in the freezer for a few minutes.  

  • In a large bowl beat egg whites and vanilla on high until soft peaks form.  Gradually beat in the remaining sugar.  Beat in cooled thickened cornstarch until stiff glossy peaks form and all sugar is dissolved.  It should be thick!!

  • Gently spoon meringue over the hot pie filling making sure that meringue is sealed around edge of pie crust. (Try not to cover the pie crust).

  • Bake at 350 F for 25 minutes or until meringue is golden brown.  Cool on wire rack for 1 hour.  Do not refrigerate until cool.  Refrigerate for 3 hours before serving. Eat and Enjoy!!


Serving: 1piece | Calories: 403kcal | Carbohydrates: 63.6g | Protein: 5g | Fat: 14.6g | Saturated Fat: 6.3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 257mg | Potassium: 69mg | Fiber: 0.6g | Sugar: 44g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1.1mg



In-text: ("Lemon Meringue Pie - Just Like Grandma's!") Your Bibliography: "Lemon Meringue Pie - Just Like Grandma's!". The Delicious Spoon, 2020,

5 views0 comments


bottom of page