Grandma's Lemon Meringue Pie

    (2254)
    40 mins

    This is a fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornflour in addition to egg yolks and contains no milk.


    1856 people made this

    Ingredients
    Serves: 8 

    • 250g (1 cup) white sugar
    • 1½ tablespoons plain flour
    • 2 tablespoons cornflour
    • 1/4 teaspoon salt
    • 375ml (1½ cups) water
    • Finely grated rind and juice of 2 lemons
    • 30g butter
    • 4 egg yolks, beaten
    • 4 egg whites
    • 4½ tablespoons white sugar
    • 1x 23cm pre-baked pie shell

    Directions
    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat oven to 180 C.
    2. To Make Lemon Filling: In a medium saucepan, whisk together the sugar, flour, cornflour, and salt. Stir in water, lemon juice and lemon rind. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
    3. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar and flour mixture. Whisk egg yolk mixture back into remaining sugar/flour mixture.
    4. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into the baked pastry shell.
    5. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
    6. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
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    Reviews and ratings
    Global ratings:
    (2254)

    Reviews in English (1774)

    by
    3043

    This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 tsp of vanilla extract (I don't like the way rinds feel when eaten).After I added the sugar mixture into the yolks,I turned down the temp on the stove and cooked the filling for 14 mins it turned out nice and thick.As for the meringue I turned the mixer on high and beat the whites for about 2 mins than I added 1/2 tsp of cream of tarter and 1/2 tsp of vanilla extract.Then I added the sugar (extra fine) and let the mixer do it's magic for about 14 mins. After baking I cooled the pie for and hour on the counter and put it in the frig. It turned perfect, the filling was just right and the meringue did not pull away from the pie and there was no liquid underneath the meringue.Happy baking.  -  23 Sep 2005  (Review from Allrecipes US | Canada)

    by
    1530

    Excellent recipe! Nice and lemony, not too sweet with good proportions of curd and meringue. My second attempt on lemon meringue pie. I recommend stirring the curd very frequently to prevent burning. Remove the curd from heat only after it becomes really, really thick. Meringue to be added onto hot curd, such that the meringue bottom will cook. If the meringue bottom is not cooked the meringue will liquify and the pie will fail. Also let the pie sit for an hour at room temperature after baking, then 3 hours in the fridge to ensure everything has solidified, else upon cutting it the curd will ooze. Simple ingredients, but requires some understanding of how the meringue cooks ...  -  07 Jun 2005  (Review from Allrecipes US | Canada)

    by
    1205

    Update 12/03: I still think this is a great recipe. In perfecting my technique, I'd like to suggest mix in one bowl the water, lemon zest, and lemon juice; mix in another bowl the sugar, flour, cornstarch, and salt. 12/02: This is a successful recipe for a delicious pie. I tried another recipe twice before for this kind of pie but the results were less than desirable. This recipe came out just right. The filling was firm, not runny! I zested 1 lemon rather than 2, but used the juice of 2. I'd like to offer the following: The recipe doesn't tell you about cooling and refrigeration. I let my pie cool 1 hr on a cookie rack, 3-6 hrs uncovered in the refrig before slicing, after 6 hrs in refrig, cover the pie (I used foil rather than plastic wrap.) Thanks Emilie S for passing this along. My hubbie and I are very grateful. I'll be making 3 of these for Christmas dessert.  -  21 Dec 2002  (Review from Allrecipes US | Canada)

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