When Life Gives You Lemons

Written By Jen Lask Brinberg

Blanche’s Lemon Meringue Pie: A Family Recipe Four Generations in the Making

Some recipes are too good to let fade with time. This lemon meringue pie is one of them.

It started with my great-grandmother Blanche. Over the years, the recipe made its way from her weathered recipe box to my Nonni’s shelf, and eventually to my kitchen counter. My dad and I fine-tuned it into something that still tastes like tradition, but with a few updates to make sure every slice hits that perfect balance of sweet, tart, and cloud-like meringue.

It’s sunshine on a plate, and we’re proud to share it with you.

A black and white photo of a couple in 1964.

My great-grandparents, Sol and Blanche Lask, pictured together in 1964.

🥧 Blanche’s Lemon Meringue Pie Recipe

Ingredients

Filling
• ¼ cup corn starch
• ¾ cup granulated sugar
• ¼ tsp salt
• 1½ cups water, divided
• Juice and zest of 2 small lemons
• 2 tbsp butter
• 4 egg yolks

Meringue
• 4 egg whites
• 6 tbsp granulated sugar
• Pinch of salt

Pie Crust
• 1 frozen pie crust

🧑‍🍳 Instructions

1. Prepare the Pie Crust
Follow the baking instructions for your frozen pie crust. Once golden and baked through, set it aside to cool completely.

2. Make the Filling

  • In a small pot, bring 1¼ cups water to a boil.

  • In a separate saucepan, whisk together corn starch, sugar, and salt. Add the remaining ¼ cup cold water to form a slurry.

  • Place this pan over medium heat and gradually whisk in the boiling water.

  • Cook until thick and opaque, whisking constantly.

  • Stir in the lemon juice and zest.

  • Melt butter and add to the mixture.

  • Whisk in the egg yolks one at a time.

  • Bring the mixture back to a gentle boil, continuing to stir until it thickens further.

  • Remove from heat and immediately pour into the cooled pie crust.

3. Make the Meringue

  • Using a stand mixer or hand mixer, whip the egg whites and pinch of salt on medium speed until foamy.

  • Gradually add the sugar, continuing to whip until stiff peaks form. Don’t reduce speed or stop mixing during this process.

  • Spread the meringue over the hot filling, sealing it all the way to the crust edges to prevent weeping.

4. Bake

  • Bake at 350°F for 15–20 minutes or until the meringue is golden brown. Keep an eye on it—every oven is a little different.

5. Cool & Serve
Let the pie cool slightly at room temperature, then refrigerate until fully set. Slice, serve, and savor.

🍋 A Few Tips from the Brinberg Test Kitchen

  • The meringue must go on while the filling is still hot—this helps the layers seal together and keeps that dreamy, fluffy texture intact.

  • Fresh lemons really make a difference. If they’re small, use two. If you’re working with large lemons, one may do the trick.

  • Don’t skip sealing the meringue to the crust. It’s the secret to avoiding that gap between filling and topping.

Whether it’s your first lemon meringue or your fiftieth, I hope you find a little joy and a whole lot of flavor in this recipe. From our family to yours, enjoy every bite.

📝 Have a question or want to share your own twist on the recipe? Drop a comment or tag us @chewsandnews!

Jen Lask Brinberg