Grandma's Lemon Meringue Pie
This lemon meringue pie is so delicious and perfect for sharing! The homemade lemon curd filling is flavored with lemon juice and zest. It's tart, smooth, and pairs perfectly with the sweet and fluffy meringue topping.
Ingredients
Lemon Filling:
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 medium lemons juiced and zested
- 2 tablespoons butter
- 4 egg yolks beaten
- 1 9-inch prepared pie crust, baked
Meringue:
- 4 egg whites
- ½ cup white sugar
Instructions
- Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).
- To make the lemon filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; 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 prepared baked pie crust.
- To make the meringue topping: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
- Working quickly, spread meringue over pie filling, sealing the edges at the crust. Use the back of the spoon to create peaks on the top of the meringue if you like.
- Bake pie in the preheated oven until meringue is golden brown, about 20 to 25 minutes.
- Serve and enjoy!
Notes
In the video, the lemon zest is added with the butter after the filling has cooked and thickened. In the written directions, the zest is added earlier; both methods work, but adding zest later can help preserve the fresh lemon flavor.