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Grandma's Lemon Pie

 Grandma's Lemon Pie
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!
6-8 ServingsPrep: 30 min. Bake: 25 min. + chilling


  • 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 McCormick® Pure Lemon Extract
  • 1 pastry shell (9 inches), baked
  • 1/2 cup plus 2 tablespoons water
  • 1 tablespoon cornstarch
  • 3 egg whites
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Pinch salt
  • 6 tablespoons sugar


  • 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

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Grandma's Lemon Pie (continued)

Directions (continued)

  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.