Best Southern Lemon Pie Recipe: Easy and Delicious

Calling all lemon lovers! Ya’ll let me tell you about Grandma Naomi’s Southern Lemon Pie Recipe—it’s an absolute gem and a family favorite. Imagine a sunny summer day, and you’re enjoying a slice of this incredible pie. The first bite is a burst of bright, citrusy goodness, thanks to the fresh lemon juice and zest. The filling is smooth and creamy, perfectly balancing the tartness with just the right amount of sweetness. It is truly the best lemon meringue pie!

The fluffy and light meringue on top adds a lovely texture contrast. And the crust? Here’s where you get to make it your own. Whether you go for a graham cracker crust, a classic flaky pie crust, or even a store-bought one, it’s the perfect crunchy complement to the creamy, luscious filling and airy meringue—or if you choose a whipped topping!

Whether it’s scorching hot summer days or a chilly winter evening, every bite of this Southern Lemon Pie is a taste of pure joy. It’s not just a dessert but a cherished family memory and a testament to my Grandma Naomi’s good cookin’. This lemon pie is a guaranteed hit at any gathering, and once you’ve tried it, you’ll understand why it’s a beloved favorite in our family. It’s absolutely delicious and great any time of the year.

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Easy Southern Lemon Pie Recipe 

Tools Needed for Making Lemon Meringue Pie

• Pie pan: I recently purchased this pie plate, and I love it. However, you will definitely need pie weights to blind bake in it, or else your pie crust edges will droop down. Ask me how I know! It was an epic fail. When I pulled it out of the oven, I said what my Grandma always said: “Well, that ain’t fittin’ to eat.” But we ate it anyway, and it was ugly but was still good. The next one I baked with pie weights and it turned out great!
• Medium bowl or Large Bowl
• Whisk: I love a good whisk, but you can also stir with a fork, large spoon, or spatula.
• Electric mixer: I have two mixers, and sometimes I don’t want to dirty up ‘Big Bertha,’ my Kitchen Aid mixer. Yes, I name my appliances; I can’t be the only one! If I don’t use ‘Big Bertha,’ then I use the next best thing to make the meringue: my handheld electric mixer. If you haven’t read about my adventures of making my very first chocolate pie when I was young you definitely need to check that out and make sure you try out the recipe too!
• Spatula
• Microplane: A microplane is a great tool for removing the zest from your lemon. You can also use it to grate parmesan cheese and whole nutmeg.
• Juicer: You can just squeeze the lemon and get the juice out, but I have one of these hand-held juicers, and they work great.
• Cast Iron Skillet or Medium Saucepan

Ingredients for Lemon Pie Filling

Let’s talk about this wonderful lemon pie filling. Isn’t it just great when you can create something so delicious with ingredients you probably already have in your kitchen? I absolutely love recipes like this one. You don’t need anything fancy—just some fresh lemons, sugar, eggs, and a few other pantry staples. It’s amazing how these simple ingredients come together to make such a rich, tangy, and creamy filling. It’s one of those recipes that reminds us that sometimes, the simplest things are the best.

Pie Shell

   1 (9-inch baked pie crust)

Let’s talk about pie crusts before we move on. You have a couple of options for your lemon pie. Every option will yield a scrumptious pie! The first two options are great time savers if you are running short on time.

1. You can purchase pie crust at a grocery store. ( Here is my favorite if you choose that route.) 
2. Buy or make a homemade graham cracker crust. I also have a quick recipe for one below. If you do this, I wouldn’t make the meringue; I would use Cool Whip or make your own whipped topping. Instructions at the end if you’re using graham cracker crust.
3. Make your own flaky pie crust! Here is a really simple recipe for a homemade pie crust. If you really want to kick up the flavor of your lemon meringue pie, make a butter pie crust. The butter crust complements the lemon pie filling really nicely. My son has used this butter crust recipe with great success.  

Ingredients for Creamy Lemon Pie Filling

• Fresh Lemons
• Sugar
• Salt
• Large Eggs
• Water
• Cornstarch
• Butter

Instructions for Making Easy Lemon Pie Filling

In a medium bowl, whisk together the lemon juice, lemon zest, sugar, and egg yolks, set aside.

In a separate bowl, mix the cornstarch with water until cornstarch is dissolved.

Add the sugar and salt to the skillet or saucepan. Stir to combine.

 Place your cast iron skillet on medium heat.

Gradually stir the cornstarch and water mixture into the skillet with the sugar and salt, stirring well to dissolve any lumps.

Stir in the lemon and egg yolk mixture. Whisk continuously to blend all the ingredients well.

Continue to cook over medium heat, stirring constantly to prevent the mixture from scorching or sticking to the skillet. Cook until the filling thickens and becomes smooth.

Remove from Heat: Once the filling has thickened, remove the skillet from the heat.

Pour the lemon filling into your pre-baked (cooled) pie shell. Smooth it out evenly.

Finish by topping the pie with meringue (see below for the recipe).

Bake: Bake the pie at 325°F (175°C) for about 10-15 minutes until the meringue is golden brown.

Ingredients For the Meringue

• 3 egg whites
• 1/4 cup sugar
• 1/4 teaspoon of cream of tartar
• 1/2 teaspoon vanilla extract (optional)

Preparing the Meringue

1. In a clean medium bowl, beat the egg whites on medium speed until frothy.
2. Gradually add sugar one tablespoon at a time and beat until stiff peaks form.
3. Spread the meringue over the warm lemon filling, sealing the edges. This will help prevent your meringue from shrinking.
4. Bake in a 325°F oven until golden brown for about 15-20 minutes.
5. Let the pie cool on a wire rack before serving.

If Using Graham Cracker Crust

If you prefer using a store bought graham cracker crust or a homemade one for your lemon pie, it’ll still be tasty!

This no-bake graham cracker crust option is quick, easy, and adds a delightful crunch to your creamy lemon filling. Here’s how.

• Prepare the Crust: Use a pre-made graham cracker crust or make your own by combining 1 ½ cups of graham cracker crumbs with ¼ cup of sugar and 6 tablespoons of melted butter. Press the mixture into a 9-inch pie pan and chill it in the refrigerator for about 30-60 minutes.
• Pour the Filling: Pour your prepared lemon pie filling into the chilled graham cracker crust.
• Cool and Set: Allow the pie to cool completely in the refrigerator for at least 3 hours or until the filling is set.
• Add Topping: Once the pie is set, top it with a generous layer of whipped topping. You can use store-bought options like Cool Whip or make your own homemade whipped cream.
• Serve: Slice and serve your delicious lemon pie with graham cracker crust. Enjoy!

This method offers a wonderful contrast between the creamy, tangy filling and the crunchy, sweet crust—perfect for any occasion!

Tips for the Perfect Lemon Pie

• Use a large lemon for the best zest and juice.
• Ensure the filling is thick and creamy before pouring it into the crust.
• Prevent meringue from weeping by spreading it on hot filling and baking immediately.
• Spread the meringue evenly to avoid shrinking during baking.

Final Thoughts

There’s just something so comforting about a homemade lemon pie, don’t you think? The simplicity of the ingredients, the tangy sweetness of the lemon filling, and the joy of sharing a slice with loved ones—all of it comes together to create a truly special dessert. So, grab your lemons, put on your favorite apron, and enjoy the process of making this wonderful lemon dessert. Happy baking, ya’ll!

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