Frank Sinatra's Favorite Lemon Meringue Pie Recipe

A tart and creamy lemon filling with sweet meringue topping on a crunchy graham cracker crust makes this old fashioned lemon meringue pie the perfect summer dessert!

The Secret Book of Frank Sinatra's Favorite Desserts

Living in Los Angeles with two lemon trees in my backyard, I'm constantly on the hunt for ways to use lemons. Lemon-meringue pies are a popular choice, and I'm always searching for new recipes to try.

Imagine my surprise when I stumbled across a collection of favorite recipes of one of the most beloved singers of all time -- Frank Sinatra. Tucked away in the Hoboken Historical Museum in Frank's hometown of Hoboken, New Jersey, is a booklet written in 1945 by Nancy Sinatra, first wife of singer Frank Sinatra. Mrs. Sinatra (also known as Big Nancy, or Nancy Sr. after the birth of her daughter Nancy) had assembled several recipes of her famous husband's favorite desserts, most likely for his young female fans. The lemon meringue pie recipe featured inside was one of his old fashioned favorites. Typical for its time, it also contained baking tips, as well as advice on how to care for a man.

Sinatra: The Singing Sensation With A Passion For Food

Frank grew up in an Italian American family and frequently talked about his favorite foods. They were often his mother's recipes which consisted primarily of Italian dishes, like Sinatra's spaghetti and meatballs in homemade tomato sauce. His first wife, Nancy, and his last wife, Barbara Marx, were both known to have carried on many of the Sinatra family cooking traditions. Though he dined in many of the finest restaurants in New York, Las Vegas, and Beverly Hills during his illustrious singing career, entering his own home to the aroma of his wife's home-cooked meals must have been a comforting source of stability.

In addition to loving pasta, Frank was known for having a sweet tooth and enjoyed having dessert after a meal. This little booklet shares some of his favorites.

Lemon Meringue Pie Ingredients

There are only a few simple ingredients needed to make this lemon meringue pie with a graham cracker pie crust:

Crust Ingredients:

• Graham cracker crumbs
• Sugar
• Butter

Filling Ingredients:

• Sweetened condensed milk
• Fresh squeezed lemon juice
• Lemon rind
• Eggs (room temperature and separated)
• Sugar

Important Note About the Pie Pan

When I made this pie, I used a modern 8-inch round, 2-inch deep dish pie plate. But in 1945, standard pie plates were 9 inches around and 1 to 1.25 inches deep. Using a modern pie dish posed several problems:

1. The graham cracker pie crust recipe did not make enough for a deep dish pie plate, so I had to double it.
2. While the pie was beautiful and delicious, it sat quite low in the pan and I built up the (double recipe) crust on the edges to compensate.
3. The higher crust made it difficult to remove the slices neatly without the graham cracker crust falling apart.

Therefore, I highly recommend using a traditional 9" shallow Pyrex pie plate to more closely emulate the results you would have gotten making this 1945 World War II era pie.

How to Make Frank Sinatra's Favorite Lemon Pie

Mrs. Sinatra states that you can either make a traditional pie crust with dough, or a graham cracker crust. Since she gave instructions for the graham cracker crust, I chose that one.

1. Mix graham cracker crumbs* with melted butter. Using the back of a large spoon, press firmly into the bottom of the pie pan.**
2. In a small bowl, add sweetened condensed milk, lemon juice, lemon zest, and egg yolks. Mix by hand until thickened and thoroughly combined, then pour into the pie crust.
3. Place egg whites in a large bowl. Beat with electric mixer until frothy and soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
4. Carefully scoop the meringue on top of the pie and gently spread it to the edges of the crust. Using the spatula, you can lightly press down then pull up the meringue to make peaks and decorative swirls on top of the pie.
5. Bake in the center of a preheated 350 degree oven for 12 - 15 minutes, until meringue turns golden.
6. Remove from oven; place on cooling rack and allow the pie to come to room temperature, approximately 1 hour. Transfer to refrigerator and chill for a minimum of 1 hour before serving.

*You can use prepared crumbs, or make your own by putting approximately 8 graham crackers into your food processor and pulsing until pulverized.

**Normally when I make a graham cracker crust, I add sugar to the mixture which helps bind the graham cracker crumbs together in the pan. I also bake the crust at 350 degrees for 10 minutes before I add the filling to firm up the crust. I did not do that this time because then it wouldn't have been the original recipe. However, if you want to make these small adjustments, you will have a more sturdy crust. For 1 cup of graham cracker crumbs, you would add 1 tablespoon plus 1 teaspoon of sugar.

Tips for Making a Perfect Lemon Meringue Pie

1. Use fresh squeezed lemon juice, not juice from a container. You'll need the rind for lemon zest anyway -- don't skip that part!
2. Use a shallow (1 to 1-¼ inch) glass 9-inch pie plate for this recipe. Your spatula will have easier access to each pie slice, as this is meant to be a shallow pie.
3. Watch the pie closely without opening the oven door when it nears the final baking time. The meringue can burn quickly.
4. Don't put the pie in the refrigerator to cool until it's room temperature, or moisture beads will form on the meringue.

This is not one of the more famous Frank Sinatra recipes, but that's what makes it unique. Whether you make the recipe Nancy's way or put your own spin on it, it's sure to please!

Try a few more recipe favorites of this amazing man: Frank Sinatra's Spaghetti and Meatballs, and Frank Sinatra's 3-2-1 Cocktail.

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!