Grandma’s Lemon Pie

grandmas True Lemon pie on a cooling plate

Calling all lemon lovers! Grandma’s special touch makes this the best pie you will ever taste.


For the pie:
1 1/4 cups sugar
6 tablespoons cornstarch
4 packets True Lemon, mixed with 1 3/4 cups water
3 egg yolks
1 pre-baked pie crust  (8 or 9 inches), gluten-free optional

For the meringue:
3 egg whites
1 pinch cream of tartar
6 tablespoons sugar
1 teaspoon vanilla flavoring

  1. In a small bowl, combine sugar, cornstarch, and True Lemon with water. Stir until thoroughly mixed.
  2. Place in double boiler and slowly cook until mixture starts to thicken. While mixture is cooking, beat egg yolks in a separate medium bowl.
  3. Pour 1/2 cup of warmed mixture into egg yolks and add everything into the double boiler. Cook for 3 more minutes.
  4. Let cool slightly, then pour into pre-baked pie shell. Set aside.
  5. For the meringue: whip egg whites with cream of tartar until soft peaks form.  Add sugar, one tablespoon at a time until all sugar is added. Add in vanilla flavoring and gently beat to combine.
  6. Spread meringue on pie and bake at 325 degrees until golden brown.

Submitted By Linda Frye.