Read reviews (15)
Rate recipe
This recipe comes from my Grandma Mapel, a true country woman from Iowa. Growing up to me meant going to Grandma's house on the farm and eating the best food ever. Her lemon pie is tops!
Nutritional Facts 1 serving (1 piece) equals 378 calories, 13 g fat (6 g saturated fat), 96 mg cholesterol, 186 mg sodium, 61 g carbohydrate, trace fiber, 3 g protein.
Originally published as Grandma's Lemon Pie in Country June/July 1998, p51
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 31, 2013 by calicocatz@hotmail.com
The lemon filling was wonderful! I followed the recipe exactly for the meringue and it turned out "soupy". I will try another meringue topping recipe in the future.
Reviewed on Mar. 29, 2013 by kissankello
It´s just lovely
Reviewed on Feb. 23, 2013 by Hunsey
It is the best lemon pie I've had. Meringue stays nice for a couple of days. Filling has nice lemon tang.
Reviewed on Jan. 16, 2013 by Debann507
The lemon filling was great but the topping came out flat and very good. I will use the filling again but use a different recipe for the maringue.
Reviewed on Jul. 13, 2011 by BakinGymnast
The lemon filling is excellent! I didn't have lemon extract, so I just used about 5 teaspoons of lemon zest which worked just fine. However, the meringue was kind of strange for me. It was too liquidy or something, and after it was baked it was still a wet foam. I thought that was very strange. But the filling was so good, I'll still give it 4 stars.
Reviewed on Apr. 24, 2011 by creamofthecook
I made my own crust for this pie. The time and effort to make this gem are well worth it. No weeping and it cut in slices very well. A keeper for sure. This was the main event on Easter Sunday. He is Risen!
Reviewed on Jun. 15, 2010 by Tom1234
The best Lemon Pie I have ever had the pleasure to taste. My friends and family will enjoy this pie forever. YUMMMMMM!
Reviewed on Feb. 19, 2010 by carolynstowers
Thank you Grandma Mapel. The best lemon pie I have every baked. My husband is not a lemon pie fan, but he loved this pie. The meringue I doubled the recipe and still came out very very good. I will make again many times.
Reviewed on Jan. 20, 2010 by purdyyyy
Excellent taste,easy and the only meringuethat I have had 100 % success with. Looks so professional.
Excellent taste,easy and the only meringue
that I have had 100 % success with. Looks so professional.
Reviewed on Jan. 05, 2010 by gavingrma_OH
Home > Recipes > Grandma's Lemon Pie Grandma's Lemon Pie Recipe Photo by: Taste of Home This recipe comes from my Grandma Mapel, a true country woman from Iowa. Growing up to me meant going to Grandma's house on the farm and eating the best food ever. Her lemon pie is tops! Ingredients 1-1/4 cups sugar 6 tablespoons cornstarch 2 cups water 3 egg yolks 3 tablespoons butter, cubed 1/3 cup lemon juice 2 teaspoons white vinegar 1-1/2 teaspoons lemon extract 1 pastry shell (9 inches), baked MERINGUE: 1/2 cup plus 2 tablespoons water 1 tablespoon cornstarch 3 egg whites 1 teaspoon vanilla extract Pinch salt 6 tablespoons sugar Directions In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks; return all to pan stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell. For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes. Meanwhile, in a large bowl, beat the egg whites, vanilla and salt on medium speed until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually add cornstarch mixture, beating well on high. Immediately spread evenly over hot filling, sealing edges to crust Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings. Nutrition Facts: 1 serving (1 piece) equals 378 calories, 13 g fat (6 g saturated fat), 96 mg cholesterol, 186 mg sodium, 61 g carbohydrate, trace fiber, 3 g protein. Grandma's Lemon Pie published in Country June/July 1998, p51
Nutrition Facts: 1 serving (1 piece) equals 378 calories, 13 g fat (6 g saturated fat), 96 mg cholesterol, 186 mg sodium, 61 g carbohydrate, trace fiber, 3 g protein.
Grandma's Lemon Pie published in Country June/July 1998, p51
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013