Lemon Meringue Pie

If there’s one thing Ryan requests time and time again, it’s pie. If there’s one thing Ryan doesn’t get time and time again, it’s pie. I just don’t like making pie! I know it’s not THAT hard, but since I don’t like pie, I have a heck of a time making one. Lucky for Ryan, it was his birthday a few weeks ago and I promised I’d bake him whatever he wanted. It just had to be pie- and it must be lemon meringue.

From the first time Ryan tried my mom’s lemon meringue pie, he was hooked. The zippy lemon flavor paired with the towering meringue-what isn’t there to love? Plus, it’s made from my grandma’s tried and true recipe. You just can’t mess with a recipe that’s been used for years and years and years.

After waiting a good three weeks after Ryan’s birthday, he turned to me and said, “So…today’s the day you’re going to make that pie?!”  *insert twinkling eyes here*  I decided it was now or never, so I called my mom, went over a few directions and started making the pie. A few more calls, a few “I don’t think it’s going to taste good!” statements, and one very overworked Dottie due to the meringue taking 25 minutes just to semi-set on speed 10 (it should only take 5-1o minutes for a stiff consistency meringue), the pie was done. And guess what. Ryan said it tasted just like my mom’s! Success at its finest! 🙂

Poor Dottie working her magic on speed 10:










Enjoy this family recipe!

Lemon Meringue Pie

Recipe from Grandma Helen S.

Makes 2 pies

*Use deep dish pie plates*

Graham cracker crust

Double the below recipe, as pie recipe makes two pies

1 1/4 c. graham cracker crumbs

1/4 c. sugar

1 tsp cinnamon

1/4 c. butter or margarine, melted

Combine all ingredients, and press into glass pie plate

Pie filing

1 large and 1 small box of lemon cook and serve pudding

1 1/2 c. sugar

1 c. lemon juice (use Minute Maid Premium, found in the freezer section if possible)










5 egg yolks

3 c. water

dash of salt, and a little butter

9 egg whites- Eggs must sit out at least 4 hours

1 c. sugar

Mix pie filling, sugar, and lemon juice together. Add egg yolks and water. Cook on medium- high until thick, bringing to a rapid boil. Make sure to stir constantly! Add a dash of salt and a little butter.  Cool 5 minutes, stirring twice.  Pour into cooled pastry crusts.

For Meringue: Make according to box, but instead of 3 egg yolks and 1/3 c. sugar, add the 9 whites and 1 c. sugar. Bake as directed, until slightly to golden brown.


4 Comments (+add yours?)

  1. crizzle84
    Jun 24, 2012 @ 21:00:14

    I had to request a new password because I forgot the old one! Anyway, YUM!!!!!! I love looking at these pictures… mouthwatering…. and POOR DOTTIE!!


  2. Meg's Everyday Indulgence
    Jun 24, 2012 @ 21:02:20

    We just had Lemon Meringue Pie too…but I was lazy and bought mine from Village Inn since I also hate making pie. It’s Joel’s favorite so that was his request for Father’s Day. I’ll have to give your recipe a try!


  3. Kate's Mom
    Jul 03, 2012 @ 16:51:09

    Well done Kate!! A note for any of you who are going to try this, I think the reason Kate had trouble with mixing the merangue was becasue it was quite hot and humid that day. Merangue does not like humidity!! Good thing Ryan like pie!!


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