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Are you hungry? Pie lovers and lemon lovers from across the country get your forks ready.The Quakers generally receive credit for inventing lemon custard in the late 1700s.

Philadelphian Elizabeth Coane Goodfellow, a pastry chef, businesswoman, and cooking school founder, who arrived in Philadelphia in 1806, expanded on lemon custard and invented lemon meringue pie!Make a 5-star sweet and tangy lemon meringue pie.

This recipe is simple and fun to make, just the way grandma likes it. The key is to thicken the lemon filling with cornstarch and a bit of flour. Baked for just 10 minutes, the pie comes out of the oven nice and lemony, not too sweet, with a golden brown meringue. See how it’s done. Watch the video

Here’s Grandma’s Lemon Meringue Pie


  • 1 cup white sugar

  • 2 tablespoons all-purpose flour

  • 3 tablespoons cornstarch

  • 1/4 teaspoon salt

  • 1 1/2 cups water

  • 2 lemons, juiced and zested

  • 2 tablespoons butter

  • 4 egg yolks, beaten

  • 1 (9 inch) pie crust, baked

  • 4 egg whites

  • 6 tablespoons white sugar


  • 30 mPrep