Brenda Gantt Lemon Meringue Pie
- Prep 20 min
- Cook 25 min
- Chill 3 hrs
- Serves 8
- Level Medium
About Brenda Gantt’s Lemon Meringue Pie
Brenda Gantt is a self-taught Southern cook from Andalusia, Alabama, whose unhurried cooking videos made her a favorite with home cooks everywhere. Her style is simple, practical, and built on pantry staples, which is exactly what this pie calls for: sugar, cornstarch, lemons, eggs, and butter.
Lemon meringue pie is a long-standing American classic. Versions of lemon custard pies date back to the early 1800s, and the tall, toasted meringue became its signature. It’s a fixture at Sunday dinners, church suppers, and holiday tables, often following a hearty meal like chicken and dumplings or a pot of Brenda Gantt’s goulash.
The appeal is the contrast: a sharp, creamy lemon filling, a crisp crust, and sweet, airy meringue on top. It takes a little care, but nothing here is hard. Follow the steps, and you’ll have a pie that slices cleanly and looks as good as it tastes.
Watch How It’s Made
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Brenda Gantt Lemon Meringue Pie Recipe
Ingredients
Crust & Filling
Meringue
Kitchen Tools Needed
- Medium saucepan
- Whisk
- 9-inch pie plate
- Electric mixer & clean glass or metal bowl
- Zester & juicer
Instructions
- Preheat. Preheat the oven to 350°F (175°C). Make sure the 9-inch pie crust is fully baked and cooled.
- Start the filling. In a medium saucepan, whisk together 1 cup sugar, the flour, cornstarch, and salt. Stir in the water, lemon juice, and lemon zest.
- Cook until boiling. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Stir in the butter.
- Temper the yolks. Whisk the yolks in a small bowl, then slowly whisk in ½ cup of the hot filling. Pour the yolk mixture back into the saucepan, bring to a boil, and cook, stirring constantly, until thick. Pour into the baked crust.
- Whip the meringue. Right away, whip the egg whites in a clean glass or metal bowl until foamy. Add 6 tablespoons sugar gradually and whip until stiff, glossy peaks form.
- Top and seal. Spread the meringue over the hot filling, sealing it all the way to the crust edges.
- Bake. Bake for 10 to 12 minutes, until the meringue is golden brown.
- Cool and chill. Cool at room temperature for 1 hour, then refrigerate at least 2 hours before slicing. It’s best served chilled.
Nutrition Facts
| Calories | 340 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 51 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sodium | 200 mg |
| Sugar | 34 g |
Estimates only, not professional dietary advice.
Health Benefits & Good to Know
Real Lemon Flavor
Fresh lemon juice and zest bring vitamin C and bright flavor without needing extra additives.
No Heavy Cream
The filling is thickened with cornstarch and egg yolks, so it’s lighter than many cream or custard pies.
Egg Protein
Egg yolks and whites add a small amount of protein to each slice.
Easy Portion Control
A tangy, rich pie is satisfying in a single slice. It’s a dessert to enjoy in moderation, since it’s high in sugar.
What to Avoid
Preparation Mistakes
- Don’t skip the full boil. The filling must boil after the yolks go in, or it won’t set.
- Don’t let any grease near the egg whites. Use a clean, dry glass or metal bowl, and no yolk in the whites.
- Don’t leave gaps at the crust. Seal the meringue to the edges so it doesn’t shrink.
Storage Mistakes
- Don’t freeze it. The meringue turns watery and the filling can separate.
- Don’t keep it more than 2 days. Meringue softens and weeps over time.
Dietary Considerations
- Contains Egg
- Contains Dairy (butter)
- Contains Gluten (crust, flour)
- High in Sugar
Pro Tips for the Best Lemon Meringue Pie
- Use room-temperature egg whites. They whip up taller and fuller than cold ones.
- Add the sugar slowly. A spoonful at a time helps it dissolve and keeps the meringue glossy and stable.
- Add a pinch of cream of tartar (optional) to the whites for extra stability.
- Spread meringue on a hot filling. Heat from the filling helps cook the underside and prevents weeping.
- Cool away from drafts. A sudden temperature change can make the meringue shrink or crack.
- Slice with a hot, dry knife. Wipe it clean between cuts for neat slices.
More baking know-how for beginners is in our cooking tips.
What to Serve With Lemon Meringue Pie
Beverages
- Hot coffee
- Hot or iced tea
- Lemonade
A Southern Meal Before
When to Serve
- Sunday dinner
- Easter and Mother’s Day
- Summer gatherings
- Potlucks
Want a few more sweets on the table? Add Brenda Gantt’s brownies or a slice of pound cake.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Baked pie crust | Graham cracker crust | Bake it first and cool fully. |
| Flour + cornstarch | 4 tablespoons cornstarch total | Filling will be slightly glossier. |
| Fresh lemon juice | Bottled lemon juice | Flatter flavor; still use fresh zest if possible. |
| Granulated sugar (meringue) | Superfine (caster) sugar | Dissolves faster for a smoother meringue. |
| Lemons | Limes | Makes a tart lime meringue pie. |
Storage & Serving
Refrigerator
Once fully cooled, refrigerate loosely covered (a pie dome or tented foil) for up to 2 days.
Freezer
Not recommended. The meringue weeps and the filling separates when thawed.
Make Ahead
Bake the crust a day ahead. Make the filling and meringue the day you plan to serve the pie.
Frequently Asked Questions
A watery layer usually means the meringue was spread over a cooled filling or was underbaked. Spread it over the hot filling, seal it to the crust edges, and bake until golden. Weeping can also happen if the pie sits for several days, so serve it within 1 to 2 days.
The filling must come to a full boil after the egg yolks are added and cook while stirring until thick. If it only gets warm, the cornstarch won’t fully thicken. Also let the pie chill for at least 2 hours so it sets before slicing.
You can, but fresh lemons give a brighter, more complex flavor, and the zest adds lemon oils that bottled juice lacks. If you use bottled juice, still add the zest from fresh lemons if you can.
It’s best made the day you plan to serve it, or the day before. You can bake the crust a day ahead. Once assembled, meringue pies start to soften and weep after 1 to 2 days.
Not recommended. The meringue turns watery and the filling can separate when thawed. Bake and freeze the crust alone if you want to prep ahead.
Chill the pie fully, then use a sharp knife dipped in hot water and wiped dry between each cut. This keeps the meringue and filling from smearing.
Reader Reviews
More Brenda Gantt Recipes
- Chicken and DumplingsA comforting Southern dinner
- Brenda Gantt GoulashA hearty one-pot meal
- Golden Broccoli CasseroleA cheesy, golden side dish
- Fried SquashCrispy Southern classic
- Brenda Gantt’s GritsCreamy Southern grits
- Buttermilk BiscuitsFluffy homemade biscuits
- Pound CakeA classic sweet treat
- Brenda Gantt’s BrowniesRich, fudgy chocolate
It’s gonna be good, y’all. Save room for a slice.
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