Grandma's Lemon Meringue Pie Recipe

If you are even thinking about making this pie, READ THIS REVIEW!! This pie is fantastic! Wonderful lemon flavor, as it's just the right balance of sweet and tart. However, I did make a few minor adjustments. First of all, while I'm sure experienced bakers picked up on this, this recipe does not specify that the crust must be pre-baked before adding the filling, otherwise you will end up with either a raw crust or a burnt meringue. I pre-baked mine for 9 minutes. 2)DO NOT try to sub bottled lemon juice for the real thing. It definitely changes the taste. I used the juice of 3 lemons, which came to 1/2 cup, and the zest of 1. 3)I used milk instead of water and it gave the filling a delicious creamy texture. 4)I always double the recipe to get a nice, thick layer of lemon custard, if you make the recipe as shown, your custard layer will be only about half an inch thick.

Finally I have found the perfect recipe for lemon meringue pie! I made this tonight for my dad and it came out great. The only thing that I wasn't clear on was the amount of lemon juice to use. 2 lemons can mean different things to different people. I used 1/2 cup of lemon juice(about 3 lemons) and 1 tablespoon of zest. It was the perfect balance of sweet and tart. Also, it doesn't mention how to cool it. I left it at room temperature for about an hour and then put it in the refrigerator for about 5 hours. One tip I have is after the lemon filling starts to boil, only boil it for 1 minute so the cornstarch doesn't lose its thickening power. Then, after you add the tempered eggs back into the hot mixture, boil one more minute and it will be a perfect thickness. Also, when you fill the pie crust with the lemon filling, the crust should still be warm and when you top the pie with the meringue, the filling should still be pretty warm. This will help seal the meringue after it cools so it doesn't separate from the crust. I will definitely keep this recipe and I have a feeling I will be making this again very soon.

Well considering my Mum almost fell off her chair when she started on her 1st piece of pie (she ended up having 3 and she usually doesn't eat desserts) - I took it as good indication that I had found a SENSATIONAL American recipe for Lemon Meringue Pie. It's more successful than the Australian one I've always used and my whole family raved and wanted more. I will DEFINATLY make this one again. Although I did use milk instead of water for a beautiful creamy consistency and I added 2 more egg whites for lots of meringue - yummy!!!!! Kat Thomas, Melbourne Australia

Wow! I was surprised at how easy it is to make a lemon meringue pie!! I worked up some serious arm cramp from beating the filling. This was delicious and will certainly be making this again. To stop the weeping of the meringue, make the meringue first, then make the filling and make sure the filling is piping hot when you put on the meringue. also cook it maybe 12-15 instead of 10 minutes.

This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes using milk. I used three small lemons, which yielded about 1/2 c. of lemon juice and 1 T. zest. I would have preferred a thicker pie, however, so were I to make this again I would increase the recipe overall by half. Tip: a weepy meringue is sometimes a problem, but can generally be avoided by not overcooking the meringue.

What a great recipe! I've had many lemon fillings that never quite got the acid/sugar balance right, but this was bang on. I used 2 pretty large lemons and was quite pleased with the resulting flavour. Next time I'm going to mix up the citrus a little and add some lime and orange juice/zest. I've read some of the other reviews about the excess liquid they had to drain off once the pie cooled...a good trick is to add a tsp or so of cream of tartar to the egg whites.

I have made lemon meringue a lot and this is the easiest and most delicious recipe I've found. I love this with a graham cracker crust, which is very easy to make. A few tips I've learned over the years: 1. Be sure to mix the cornstarch with the other dry ingredients thoroughly before heating and adding water or it will clump. 2. Don't make the meringue peaks too high on the pie or they will scorch before the rest is cooked enough. 3. Use meyer lemons if they are available. Always use fresh lemons since this is a LEMON pie. Concentrate just won't cut it.

Made it on a whim — turned out amazing.

This pie for me needed some help: The submitter assumes the reader knows how to prebake a crust for a lemon meringue pie, it should be stated in the recipe, I blind baked mine for 10 mintes at 400 degrees I felt there was not enough thickener, I omitted the flour and doubled the cornstarch, I do not like the floury taste it can impart when the pie is not baked For me not enough lemon, I would double it, using 4 tbsps of zest and 1/2 cup lemon juice, reduce water to 1 1/4 cups. I also added a few drops of yellow food colour as it was not very yellow For the meringue I always add 1/2 tsp cream of tartar to help stabilize the peaks Do not cover your lemon meringue pie it will get soggy and weepy.

This is really a great recipe if you are experienced. The problem with this recipe is the lack of measurements that could be intimidating. So I will break it down for consistency. 4 large eggs. ( Much easier to separate when cold) You should have from approximately 1/2 cup beaten egg yolks. And anywhere from 1/2 to.3/4 cup egg whites- leave them in the fridge until ready to make meringue.(( Put beaters in the fridge- the meringue will whip up quicker meringue is ready when you see definite trail marks from the beaters in the meringue- add your sugar. - as for the two lemons - I measured 2 room temp large lemons gives approximately 3 tablespoons lemon zest. ( Roll your lemons harshly on your counter before squeezing halved lemons for juice.) I squeezed a half cup of juice out of my lemons. ( The two lemons theory works if you have large fresh lemons. ( Not medium or small) You might need an extra lemon or two depending on the size. This goes for the eggs as well. I hope this helps anyone who wants to make a great lemon meringue pie. In the past I have used oranges, limes... Next on my list is pomelos.

This receipts was great! I did make a couple changes, I used 5 eggs plus 1 extra yolk, and I used 4 lemons in total since they are very small right now (zest and all). I also like to put the zest and granulated sugar into the blender before I start for a smoother filling.

Only thing I added was a teaspoon of lemon juice to the egg whites.

It is fairly easy to put together and so delicious!!

Awesome, my first time making it it is perfection.

Hi, Taste and consistency is great BUT, to get result as presented at the photo, you need 1& 1/2 ingredients for 9 inch plate. I almost got a heart attack seeing low level of lemon filing ... and I replaced water with milk. As not doing this cake first time, a knew, taste will be deeper. No worries, by adding lemon to milk, you will not get a cheese!

This is a great recipe. Not too sweet, nice and lemony. I do like a little more filling, so I might increase the measurements or double the filling and just nosh on the excess!

Everyone loves my lemon pie

Did I miss a step? Am I meant to refrigerate at all? Took it out to “serve and enjoy” and the lemon was watery as! Tasty… but watery

This was such a hit with everyone. I used this recipe and a 25cm pan which was around 2.5cm thick and the filling was a little too much but I managed to work it out. I only wish they specified how long to cook the filling after you add the yolks because I had to pour it out of the crust back into saucepan to cook it more. Everyone also loved the crust. I used the Martha Stewart crust which I would highly recommend. The baking time was a little weird as after 10 minutes the meringue was almost too dark so I just put it on 45 degrees C for 5 min. OVERALL I wold highly recommend this recipe but would not call it “beginner friendly”!

I love this recipe. The lemon flavor is not overpowering. It has a nice light and creamy flavor. The only thing I did different was to make it in a 8 inch pie crust instead of a 9 inch. Turned out great!