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Grandma's Lemon Meringue Pie

Grandma's Lemon Meringue Pie. Creamy, lemony and delicious. This is an old family recipe being passed down to a new generation.
Course: Dessert
Author: Cook This Again, Mom!


  • 1 9 " pre-baked Pie Crust
  • 1 1/2 cups Sugar
  • 4 tablespoons Flour
  • 4 tablespoons Cornstarch
  • 1/2 teaspoon Salt
  • 2 cups Boiling Water
  • 4 Egg Yolks
  • 1/3 cup Lemon Juice
  • Rind of 2 Lemons
  • For the Meringue
  • 4 Egg Whites
  • Pinch of Salt
  • 1/2 cup Sugar


  • Grate the rind and juice 2 lemons. Use additional lemons if needed to get 1/3 cup lemon juice.
  • Mix together sugar, flour, cornstarch, and salt. Set aside.
  • Separate 4 eggs. Beat yolks and set aside. Put egg whites into a mixing bowl to make meringue.
  • Boil 2 cups of water. Add sugar mixture. Cook and stir until thickened and no longer milky looking. Add a small amount of mixture to egg yolks and stir well. Add yolk mixture back to pan and stir. Add lemon juice and rind, stir, and set aside to cool.
  • To make meringue, whip 4 egg whites at medium high speed. When soft peaks start to form, add salt and slowly sprinkle in sugar. Continue to whip until stiff peaks form.
  • Add cooled lemon filling to your pre-baked pie crust. Top with meringue. Use back of spoon to make peaks.
  • Bake in a 350 degree oven for 10 -15 minutes until meringue is golden brown.