Description
Tangy, sweet, and topped with golden meringue, Grandma’s Lemon Meringue Pie is a timeless dessert that never goes out of style. With its buttery crust, zesty lemon filling, and fluffy topping, it’s a show-stopper perfect for any occasion.
Ingredients
For the Lemon Filling:
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- Juice and zest of 2 lemons
- 2 tablespoons butter
- 4 large egg yolks, beaten
For the Meringue Topping:
- 4 large egg whites
- ½ cup white sugar
Other Essentials:
- 1 (9-inch) baked pie crust
Instructions
- Prepare Ingredients and Preheat Oven:
- Gather all your ingredients and preheat the oven to 325°F (162°C).
- Make the Lemon Filling:
- 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 the mixture boils.
- Add butter and stir until melted.
- In a small bowl, temper the egg yolks by gradually whisking in ½ cup of the hot sugar mixture.
- Slowly whisk the tempered egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until the filling thickens.
- Remove from heat and pour the filling into the baked pie crust.
- Prepare the Meringue:
- In a clean glass or metal bowl, beat the egg whites with an electric mixer until foamy.
- Gradually add sugar while beating continuously until stiff, glossy peaks form.
- Assemble the Pie:
- Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal the pie and prevent shrinking.
- Use the back of a spoon to create decorative swirls or peaks.
- Bake the Pie:
- Place the pie in the preheated oven and bake for 20–25 minutes, or until the meringue is golden brown.
- Cool and Serve:
- Let the pie cool at room temperature for at least 1 hour before refrigerating until ready to serve.
Notes
- Fresh Lemons Are Key: For the brightest flavor, use freshly squeezed lemon juice and zest.
- Avoid Weeping Meringue: Spread the meringue while the filling is still warm to help it adhere and prevent separation.
- Storing the Pie: Store in the refrigerator for up to 3 days, loosely covered with plastic wrap or foil.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American