Southern Lemon Meringue Pie with a Buttery Grits Crust: A Tangy Twist on a Dixie Classic

Discover the soul of the South in every bite of this bright, citrusy pie, with a surprising crust that honors Southern roots and elevates tradition

Natalie C. Frank, Ph.D 7/18/2025

$10 buck dinners! [CC BY SA 3.0]

No Sunday supper or afternoon potluck in the South would be complete without a lemon meringue pie gleaming proudly at the center of the dessert table. Tart, fluffy, and golden, this classic has long held its place as a crown jewel of Southern baking.

But while most versions stick to a basic graham cracker or buttery flour crust, this recipe is turning up the Southern charm with a rustic, buttery grits crust that adds subtle texture and savory depth to balance the sweet and tart.

Why grits? Because nothing says Southern comfort like a hot bowl of buttery stone-ground grits. By bringing this humble ingredient into your crust, you add not just flavor, but story. This pie honors the women who cooked with what they had, turning simple staples into art. Lemon meringue may have been born elsewhere, but down South, we’ve always made it our own — with extra heart and just the right amount of tang.

Servings: Prep Time: 40 minutes

Cook Time: 20 minutes

Cooling & Chilling: 4–6 hours (best overnight)

Total Time: ~6 hours 30 minutes (including chilling)

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