Grandma’s Lemon Meringue Pie

Why You’ll Love This Recipe

This recipe is cherished for its simplicity and the perfect harmony between the zesty lemon filling and the airy meringue topping. It’s a delightful dessert that brings a taste of nostalgia to any occasion.

Ingredients

Filling:

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1½ cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9-inch) pie crust, baked

Meringue:

• 4 egg whites
• ½ cup white sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Filling:

   • In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
   • Gradually add 1½ cups water, lemon juice, and lemon zest, stirring until smooth.
   • Cook over medium-high heat, stirring frequently, until the mixture comes to a boil.
   • Stir in butter until melted.
   • In a small bowl, gradually whisk ½ cup of the hot sugar mixture into the beaten egg yolks.
   • Return the egg yolk mixture to the saucepan, stirring constantly.
   • Continue to cook until the mixture thickens.
   • Remove from heat and pour the filling into the baked pie crust.

2. Prepare the Meringue:

   • In a clean bowl, beat egg whites until foamy.
   • Gradually add ½ cup sugar, continuing to beat until stiff peaks form.
   • Spread the meringue over the lemon filling, sealing the edges at the crust.

3. Bake:

   • Bake in a preheated oven at 325°F (162°C) for 20 to 25 minutes, or until the meringue is golden brown.

4. Cool and Serve:

   • Allow the pie to cool before serving.

Servings and Timing

• Servings: 8
• Preparation Time: 30 minutes
• Cooking Time: 10 minutes
• Total Time: 40 minutes

Variations

• Citrus Twist: Add a teaspoon of orange zest to the filling for a citrusy flavor.
• Berry Infusion: Incorporate fresh raspberries or blueberries into the filling for a fruity twist.
• Graham Cracker Crust: Use a graham cracker crust instead of a traditional pie crust for added texture and flavor.

Storage/Reheating

• Storage: Refrigerate the pie for up to 3 days.
• Reheating: Serve chilled. If you prefer a warm pie, reheat the filling gently in a saucepan over low heat before assembling.

FAQs

1. Can I use a store-bought pie crust?

Yes, using a store-bought pie crust is a convenient option.

2. How do I prevent the meringue from shrinking?

Ensure the meringue is spread all the way to the edges of the crust to seal it completely.

3. Can I make the pie ahead of time?

Yes, you can prepare the pie a day in advance and refrigerate it until ready to serve.

4. How do I know when the meringue is done?

The meringue is done when it forms stiff peaks and is golden brown on top.

5. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used as a substitute.

6. How do I prevent the filling from being runny?

Ensure the filling is cooked until it thickens properly before pouring it into the crust.

7. Can I freeze the pie?

It’s best to enjoy the pie fresh, as freezing may affect the texture of the meringue.

8. How do I prevent the meringue from weeping?

Bake the pie until the meringue is golden brown to help prevent weeping.

9. Can I use a different type of sugar?

Granulated white sugar is recommended for the best results.

10. How do I prevent the crust from getting soggy?

Bake the pie crust before adding the filling to help prevent it from becoming soggy.

Conclusion

Grandma’s Lemon Meringue Pie is a delightful dessert that combines the tartness of lemon with the sweetness of meringue, all encased in a flaky crust. Its timeless appeal makes it a perfect choice for any occasion.

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