How to Make The Best Lemon Meringue Pie Like Your Grandmothers

When it comes to classic lemon meringue pie, the best of the best features a refreshingly tangy base and a light and fluffy top. Make a lemon meringue pie to rival your grandmother's using all natural ingredients and a simple approach. Lemon meringue makes an ideal summer dessert as it's not as heavy as some other pies. If you have a citrus lover in your life, make him a homemade lemon meringue pie for his birthday as an alternative to a traditional cake.

Things You'll Need

  • 1 1/2 cups and 6 tbsp. white granulated sugar, separated
  • 2 tbsp. all-purpose flour
  • 3 tbsp. cornstarch
  • 1 1/2 cups water
  • 1/2 cup freshly squeezed lemon juice
  • 1 tsp. freshly squeezed lime juice
  • 2 tsp. grated lemon zest
  • Saucepan
  • Wire whisk
  • 3 tbsp. butter
  • 3 beaten egg yolks
  • 9-inch baked pastry shell or crumb crust
  • 4 egg whites
  • 1/2 tsp. natural vanilla extract
  • Metal or glass mixing bowl
  • Electric mixer (optional)
  • Lemon peel twists or yellow sanding sugar (optional)

Instructions

  1. Place the white, granulated sugar, all-purpose flour, cornstarch, water, freshly squeezed lemon and lime juices and grated lemon zest in a saucepan.

  2. Turn the stove top heat to "medium-high" and blend the ingredients thoroughly using a wire whisk. Allow the lemon filling mixture to come to a full boil.

  3. Whisk the butter and egg yolks into the filling mixture. Continue boiling the mixture, stirring constantly, until it thickens.

  4. Pour the lemon filling into the baked pastry shell or a crumb crust, depending on your preference. Preheat your oven to 325 degrees Fahrenheit.

  5. Make the meringue topping by placing egg whites into a metal or glass mixing bowl and beating them with a whisk or electric mixer until they are foamy. Add white sugar and vanilla extract and continue beating until the mixture is stiff. Pour the meringue over the lemon filling and spread it out so it seals the edges of the crust.

  6. Bake the pie for 10 to 15 minutes, or until the meringue topping is golden. Garnish the top of the pie with fresh lemon peel twists or a sprinkling of yellow sanding sugar.

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