Go Back

Lemon Meringue Pie

Great Granny Anderson's Lemon Meringue Pie using bread as a thickener.
Total Time 1 hour 15 minutes
Servings 8
Author Great Granny Anderson


  • 1 pastry crust
  • 1 cup sugar
  • 4 eggs yolks
  • 1 cup of water
  • 1 large lemon – zest & juice
  • 2 slices of white sandwich bread

For the meringue

  • 4 egg whites at room temperature
  • 1/2 cup sugar
  • pinch of sale
  • 1/4 tsp lemon juice


  1. Preheat the oven to 425°
  2. Prepare the pie crust, put it in your pie plate, and flute the edges.
  3. Break apart the two slices of bread, and place into the bottom of the crust.
  4. Beat the egg yolks, sugar, water, lemon juice, and zest together. Carefully pour the mixture over the bread.
  5. Bake 15 minutes at 425°, then lower the temperature to 350° and bake an additional 30 minutes.
  6. During the last 5 minutes of baking, prepare your meringue. Beat the egg whites, salt, and lemon juice until soft peaks form. Then slowly beat in the sugar until the meringue is glossy & you have stiff peaks.
  7. When the lemon layer is finished baking, remove the pie from the oven, turn the temperature back up to 425°. Using a spatula or butter knife, place some of the meringue around the edges of the pie and seal it all the way to the crust. Then, pile the rest of the meringue on top so that none of the lemon is still showing. Using your knife, make some peaks in the meringue.
  8. Bake for about 8 minutes more, until the meringue peaks are lightly browned. Keep an eye on it! Meringues go from under cooked to over cooked very quickly, and how long it takes in your oven may vary.
  9. Allow the pie to cool to room temperature, and then chill overnight before serving.