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Grandma’s Lemon Meringue Pie Recipe – A Classic Homemade Dessert

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Grandma’s Lemon Meringue Pie is a classic homemade dessert featuring a flaky pie crust, a bright and tangy lemon filling, and a fluffy, golden-brown meringue topping. The perfect balance of sweet and tart makes this pie a timeless favorite.

Ingredients

  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 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

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Prepare 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.
  3. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Stir in the butter.
  4. Place the beaten egg yolks in a small bowl. Gradually whisk about 1/2 cup of the hot sugar mixture into the egg yolks to temper them.
  5. Whisk the tempered egg yolk mixture back into the saucepan. Bring to a boil and continue cooking, stirring constantly, until thickened.
  6. Remove from the heat and pour the hot lemon filling into the baked pie crust.
  7. Prepare the meringue: In a large, clean glass or metal bowl, whip the egg whites until foamy. Gradually add the remaining 6 tablespoons sugar, continuing to whip until stiff peaks form.
  8. Spread the meringue evenly over the hot lemon filling, making sure to seal the edges against the pie crust.
  9. Bake in the preheated oven for about 10 minutes, or until the meringue is golden brown.
  10. Remove from the oven and allow the pie to cool completely before slicing and serving. Refrigerate until the filling is set for cleaner slices.

Notes

  • Use freshly squeezed lemon juice and finely grated lemon zest for the brightest citrus flavor.
  • Temper the egg yolks gradually to prevent them from scrambling when added to the hot filling.
  • Spread the meringue over the filling while it is still hot to help prevent separation and weeping.
  • Make sure the mixing bowl and beaters are completely clean and free of grease when whipping the egg whites.
  • Seal the meringue all the way to the pie crust edges to help prevent shrinking during baking.
  • Allow the pie to cool before refrigerating for the best texture and cleanest slices.
  • Store leftovers covered in the refrigerator for up to 3 days. The meringue is best enjoyed within the first 24 hours.
  • Nutrition values are approximate and may vary depending on the pie crust and ingredients used.

Nutrition

Find it online: https://yumfamilyrecipes.com/grandmas-lemon-meringue-pie-recipe-a-classic-homemade-dessert/