Grandma’s Lemon Meringue Pie: A Timeless Classic

There’s something magical about Grandma’s recipes—they have a way of transporting you back to warm kitchens and cherished family gatherings. Grandma’s Lemon Meringue Pie is one of those desserts that never fails to impress. With its tangy lemon filling, buttery crust, and fluffy meringue topping, this pie is the perfect balance of sweet and tart.

Why Grandma’s Lemon Meringue Pie Is So Special

This recipe has stood the test of time, bringing smiles to generations of dessert lovers. It’s made from simple, fresh ingredients and combines the best textures and flavors. Whether you’re serving it at a family dinner or as a treat for yourself, this pie will quickly become a favorite.

Ingredients for Grandma’s Lemon Meringue Pie

Here’s what you’ll need to create this show-stopping pie:

For the Lemon Filling

Ingredient	Amount
White sugar	1 cup
All-purpose flour	2 tablespoons
Cornstarch	3 tablespoons
Salt	¼ teaspoon
Water	1 ½ cups
Lemons (juiced & zested)	2
Butter	2 tablespoons
Egg yolks (beaten)	4

For the Meringue Topping

Ingredient	Amount
Egg whites	4
White sugar	½ cup

Other Essentials

• Pie crust: 1 (9-inch), baked and ready for filling.

Step-by-Step Guide to Making Grandma’s Lemon Meringue Pie

Step 1: Gather Your Ingredients

Start by assembling everything you need. Preheat your oven to 325°F (162°C) to ensure it’s ready for the final step.

Step 2: Prepare the Lemon Filling

1. In a medium saucepan, whisk together 1 cup of sugar, 2 tablespoons of flour, 3 tablespoons of cornstarch, and ¼ teaspoon of salt.
2. Stir in 1 ½ cups of water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil.
3. Add 2 tablespoons of butter and stir until melted.
4. In a small bowl, gradually whisk ½ cup of the hot sugar mixture into the beaten egg yolks. This process tempers the eggs and prevents curdling.
5. Return the egg mixture to the saucepan and bring it to a gentle boil. Cook while stirring constantly until the filling is thickened.
6. Remove from heat and pour the filling into the prepared pie crust.

Step 3: Make the Meringue Topping

1. In a clean glass, metal, or ceramic bowl, beat 4 egg whites with an electric mixer until foamy.
2. Gradually add ½ cup of sugar, beating continuously until stiff peaks form. Stiff peaks mean the meringue holds its shape when you lift the beaters.

Step 4: Assemble the Pie

1. Spread the meringue over the lemon filling, ensuring it covers the filling completely and seals to the edges of the crust. This step prevents the meringue from shrinking during baking.
2. Use the back of a spoon to create decorative swirls or peaks.

Step 5: Bake the Pie

1. Place the pie in the preheated oven and bake for 20-25 minutes, or until the meringue is golden brown.
2. Let the pie cool at room temperature for at least 1 hour, then refrigerate until ready to serve.

Why This Recipe Works

• Perfect Balance: The tangy lemon filling and sweet meringue complement each other perfectly.
• Classic Technique: Tempering the eggs ensures a smooth, velvety filling.
• Beautiful Presentation: The golden meringue adds an elegant touch that’s sure to impress.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per slice (based on 8 servings):

Nutrient	Amount Per Slice
Calories	290
Total Fat	11g
Saturated Fat	4g
Carbohydrates	43g
Sugars	31g
Protein	4g
Sodium	180mg

Tips for the Best Lemon Meringue Pie

1. Use Fresh Lemons

Freshly squeezed lemon juice and zest are essential for the bright, tangy flavor that makes this pie stand out.

2. Prevent a Watery Filling

Cook the filling until it’s thickened properly, and allow the pie to cool completely before slicing.

3. Achieve Perfect Meringue

Ensure your bowl and beaters are completely clean and free of grease. Even a small amount of oil can prevent the egg whites from whipping correctly.

4. Seal the Meringue

Spreading the meringue so it touches the crust edge helps prevent it from weeping or shrinking.

Creative Variations

1. Lemon-Lime Twist

Use a mix of lemon and lime juice for a unique citrus flavor.

2. Coconut Crust

Replace the traditional pie crust with a coconut crust for added texture and flavor.

3. Berry Garnish

Top the baked and cooled pie with fresh berries for a vibrant, fruity finish.

4. Mini Lemon Meringue Pies

Use mini tart pans to create individual servings—perfect for parties or gatherings.

FAQs About Grandma’s Lemon Meringue Pie

1. Can I make the pie ahead of time?

Yes! Prepare the pie a day in advance and store it in the refrigerator. Add the meringue just before serving for a fresh look.

2. Why does my meringue weep?

Meringue can weep if it’s not sealed to the crust or if it’s overbeaten. Ensure stiff peaks form but avoid overmixing.

3. How long does lemon meringue pie last?

Store the pie in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or foil to avoid damaging the meringue.

4. Can I freeze lemon meringue pie?

It’s not recommended, as the texture of the meringue and filling can change when frozen and thawed.

5. What’s the best way to slice the pie?

Use a sharp knife dipped in warm water and wipe it clean between slices for neat servings.

6. Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled juice can work in a pinch.

Why You Should Make Grandma’s Lemon Meringue Pie Today

Grandma’s Lemon Meringue Pie isn’t just a dessert—it’s a connection to cherished memories and family traditions. With its bright, zesty filling and pillowy meringue, it’s a dish that’s sure to bring smiles and compliments. Whether you’re sharing it at a family dinner or enjoying it yourself, this pie is always a treat.

So, gather your ingredients, roll up your sleeves, and bake a pie that’s as timeless as it is delicious. Your taste buds will thank you!

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