Grandma’s Lemon Meringue Pie is a delightful dessert that captures the perfect balance between tartness and sweetness. This classic pie features a smooth and tangy lemon filling topped with a fluffy, golden meringue. It’s a nostalgic treat that many enjoy during special occasions or family gatherings, and it’s easy to see why it has remained a favorite over the years.
Why make this recipe
This recipe is a wonderful way to bring a touch of sunshine to your table. The combination of bright lemon and light meringue creates a refreshing dessert that is not too heavy but still satisfying. Making this pie from scratch allows you to taste the difference, and sharing it with family and friends can create new memories and traditions.
How to make Grandma’s Lemon Meringue Pie
Ingredients:
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 0.25 teaspoon salt
- 1.5 cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 6 tablespoons white sugar
Directions:
- Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).
- To make the lemon filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in the water, lemon juice, and lemon zest. Cook this mixture over medium-high heat, stirring frequently, until it comes to a boil.
- Stir in the butter until melted.
- In a small bowl, place the egg yolks and gradually whisk in 1/2 cup of the hot sugar mixture. Then, whisk this egg yolk mixture back into the remaining sugar mixture in the saucepan.
- Bring the mixture back to a boil and keep cooking while stirring constantly until it thickens.
- Remove from heat and pour the filling into the baked pie crust.
- To make the meringue topping: Beat the egg whites in a glass, metal, or ceramic bowl using an electric mixer until foamy. Gradually add 6 tablespoons of sugar, continuing to beat until stiff peaks form.
- Quickly spread the meringue over the pie filling, sealing the edges at the crust. You can use the back of a spoon to create peaks on top of the meringue if you like.
- Bake the pie in the preheated oven for about 20 to 25 minutes, or until the meringue is golden brown. Serve and enjoy!
How to serve Grandma’s Lemon Meringue Pie
To serve Grandma’s Lemon Meringue Pie, slice it into wedges and place each piece on a dessert plate. This pie can be enjoyed on its own or with a dollop of whipped cream for added richness. It pairs well with a cup of tea or coffee, making it perfect for dessert after a meal or as a sweet treat at a gathering.
How to store Grandma’s Lemon Meringue Pie
To store your Lemon Meringue Pie, cover it loosely with plastic wrap and keep it in the refrigerator. It is best enjoyed fresh, but it can last in the fridge for up to three days. Be careful not to press the wrap against the meringue to avoid ruining its peaks.
Tips to make Grandma’s Lemon Meringue Pie
- Make sure to use fresh lemons for the best flavor.
- When whipping the egg whites for the meringue, ensure that no yolks are present to achieve stiff peaks.
- If you want to avoid a weeping meringue, make sure to spread the meringue over the hot lemon filling immediately after it’s prepared.
Variation
You can customize the flavor of this pie by adding other citrus fruits, like lime or orange, to the lemon mixture for a twist. Another variation is to add a touch of vanilla extract to the meringue for added depth of flavor.
FAQs
Q: Can I use a store-bought pie crust?
A: Yes, using a store-bought pie crust is a great way to save time. Just bake it according to the package instructions before adding the filling.
Q: Why did my meringue weep?
A: Meringue can weep if it is not cooked properly or if it is placed on a cool filling. Make sure to spread it on a hot lemon filling and bake until golden.
Q: Can I make this pie ahead of time?
A: It is recommended to make the pie the same day you plan to serve it for the best texture and flavor. However, you can prepare the lemon filling and the meringue in advance and assemble it just before baking.
Grandma's Lemon Meringue Pie
Ingredients
Method
- Gather all ingredients and preheat the oven to 325°F (165°C).
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently until it comes to a boil.
- Stir in the butter until melted.
- In a small bowl, place the egg yolks and gradually whisk in 1/2 cup of the hot sugar mixture. Then, whisk this egg yolk mixture back into the remaining sugar mixture in the saucepan.
- Bring the mixture back to a boil and keep cooking while stirring constantly until it thickens.
- Remove from heat and pour the filling into the baked pie crust.
- Beat the egg whites in a glass, metal, or ceramic bowl using an electric mixer until foamy.
- Gradually add sugar, continuing to beat until stiff peaks form.
- Quickly spread the meringue over the pie filling, sealing the edges at the crust. Use the back of a spoon to create peaks on top of the meringue if desired.
- Bake the pie in the preheated oven for about 20 to 25 minutes, or until the meringue is golden brown.
- Serve and enjoy!
