Grandma's Lemon Pie Recipe
Grandma's Lemon Pie Recipe photo by Taste of Home

Grandma's Lemon Pie Recipe

Publisher Photo
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
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
MAKES: 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

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.

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.
Originally published as Grandma's Lemon Pie in Country June/July 1998, p51

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.

Sweet White Wine

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

Reviews for Grandma's Lemon Pie

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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."

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