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Grandma's Lemon Pie Recipe

Grandma's Lemon Pie 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!
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling YIELD:6-8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes.
  • 4. 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
  • 5. 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.

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.

Reviews for Grandma's Lemon Pie

Sort By :
MY REVIEW
Reviewed Dec. 25, 2015

"This was very good. What is the purpose of the vinegar? I skipped it and the pie turned out good."

MY REVIEW
Reviewed May. 14, 2014

"i will give the meringue 10 stars!!! i have looked for 45 years for the secret ingredient to a good meringue - one that would not weep and separate - and this is it! i will use this recipe from now on. Thank you!"

MY REVIEW
Reviewed Mar. 31, 2013

"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."

MY REVIEW
Reviewed Mar. 29, 2013

"It´s just lovely"

MY REVIEW
Reviewed Feb. 23, 2013

"It is the best lemon pie I've had. Meringue stays nice for a couple of days. Filling has nice lemon tang."

MY REVIEW
Reviewed Jan. 16, 2013

"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."

MY REVIEW
Reviewed Jul. 13, 2011

"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."

MY REVIEW
Reviewed Apr. 24, 2011

"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!"

MY REVIEW
Reviewed Jun. 15, 2010

"The best Lemon Pie I have ever had the pleasure to taste. My friends and family will enjoy this pie forever. YUMMMMMM!"

MY REVIEW
Reviewed Feb. 19, 2010

"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."

MY REVIEW
Reviewed Jan. 20, 2010

"Excellent taste,easy and the only meringue

that I have had 100 % success with. Looks so professional."

MY REVIEW
Reviewed Jan. 5, 2010

"

Grandma's Lemon Pie Recipe

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 "

MY REVIEW
Reviewed Jan. 5, 2010

"I am not seeing the recipe, I would like to try it since we do really love lemon pie.  Thanks"

MY REVIEW
Reviewed Jan. 5, 2010

"5 stars! Yummy..everyone I make this for raves about it and wants the recipe! Coni D."

MY REVIEW
Reviewed Dec. 20, 2009

"The vinegar in the filling surprised me and I had NEVER made meringue this way but I followed directions and this is by far the best lemon pie ever. The meringue slices beautifully. This is a keeper!!"

MY REVIEW
Reviewed Nov. 7, 2009

"Awesome!! Everyone I made this for states "it's the best they ever had.

5 stars"

MY REVIEW
Reviewed Aug. 12, 2008

"Best lemon pie I have ever had."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.