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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

  • 10 mCook

  • 40 m

  • Ready In 10m

Preheat oven to 350 degrees F (175 degrees C).To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.Bake in preheated oven for 10 minutes, or until meringue is golden brown.

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