Grandma's Lemon Meringue Pie

 The Delicious Spoon

This classic Lemon Meringue Pie is just like the one my grandma used to make. No lemon pie filling mixes here.  From scratch lemony goodness that is light and lemony with a flaky homemade pastry crust.

- The Delicious Spoon

Lemon Juice

Key Ingredient

1. Preheat oven to 425 F.

Make the Crust

2. In a large cup add cold water, vinegar and egg and beat lightly

Beat Lightly

3. In a large bowl add pastry flour, salt and lard.  Use pastry cutter or two knifes held in one hand to break up lard into flour to form an coarse oatmeal like texture but with a few larger pieces of lard here and there.

In a Large Bowl

4. Gradually add the egg mixture to flour and lard and gently mix with a fork until blended and flour is combined.  You do not want flour mixture to be wet or pastry will turn out tough.

Gradually Add the Egg Mixture

5. Press the dough together to form 6 even balls.  The heat from your hands will help it all come together and become smoother and less crumbly.

Press the Dough

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

Roll Out the Dough

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


8. Remove pie crust and reduce heat on oven to 350 F

Remove the Pie Crust

1. While pie crust is baking in a large saucepan combine sugar, cornstarch, flour and salt.  Gradually stir in the water until most of the lumps are gone from the cornstarch.  Cook on medium-high stirring often until thickened and bubbly.  Reduce heat and cook for 2 more minutes.

Make the Lemon Filling

2. Remove from heat and stir in a small amount of the hot filling into egg yolks 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 int he butter and lemon zest.  Gently stir in the lemon juice until just combined and then pour into warm pie crust.

Remove from the Heat and Stir In

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

Make the Meringue

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

Cool Completely

3. In a large bowl beat egg white 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.

Beat the Egg Whites

4. Gently spoon or pour meringue over warm pie filling making sure that meringue is sealed around edge of pie crust.

Add the Meringue 

4. Gently spoon or pour meringue over warm pie filling making sure that meringue is sealed around edge of pie crust.



Visit The Delicious Spoon for more notes and tips for making the BEST Lemon Meringue Pie!


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