Grandma's Lemon Meringue Pie is a classic dessert that brings a sweet and tangy combination of flavors. With a creamy lemon filling topped with a fluffy meringue, this pie is the perfect balance of sour and sweet. It’s a dessert that’s stood the test of time, cherished by families for generations.
Why You’ll Love This Recipe
- Classic Comfort: This recipe evokes nostalgia, bringing back memories of family gatherings and home-baked pies.
- Perfect Balance: The tangy lemon filling and sweet, light meringue complement each other perfectly for a delightful flavor profile.
- Generational Favorite: Passed down through generations, this pie is loved for its consistent success and deliciousness.
Ingredients
Filling:
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ 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
-
Prepare the Lemon Filling:
- In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt.
- Stir in the water, lemon juice, and lemon zest.
- Cook over medium-high heat, stirring frequently, until the mixture comes to a boil.
- Stir in the butter until melted and combined.
- In a separate bowl, gradually whisk the hot mixture into the beaten egg yolks.
- Return the egg yolk mixture to the saucepan, bring to a boil, and cook while stirring constantly until thickened.
- Pour the filling into the baked pie crust.
-
Prepare the Meringue:
- In a glass or metal bowl, beat the egg whites until foamy.
- Gradually add the sugar, continuing to beat until stiff peaks form.
- Spread the meringue over the lemon filling, ensuring it seals at the edges of the crust.
-
Bake:
- Bake in a preheated oven at 325°F (165°C) for about 15 minutes, or until the meringue is golden brown.
-
Cool:
- Allow the pie to cool to room temperature, then refrigerate until chilled before serving.
Servings and Timing
- Servings: This recipe yields 8 servings.
- Preparation Time: Approximately 30 minutes.
- Cooking Time: About 10 minutes.
- Cooling Time: Allow at least 1 hour for cooling before serving.
Variations
- Crust Options: While a traditional pie crust is used here, graham cracker crusts or even phyllo pastry can offer unique textures and flavors.
- Fruit Additions: Incorporate berries like raspberries or blueberries into the lemon filling for added depth and color.
- Meringue Tips: For a toasted meringue topping, consider using a kitchen torch to achieve a golden hue.
Storage/Reheating
- Storage: Keep the pie refrigerated, covered, for up to 3 days.
- Reheating: It's best served chilled. If you prefer a warm pie, reheat slices gently in the microwave.
FAQs
How do I prevent the meringue from shrinking?
Ensure that the meringue completely covers the lemon filling and that it touches the crust to create a seal.
Can I use a store-bought pie crust?
Yes, using a pre-made crust can save time without compromising flavor.
Why is my meringue weeping?
Weeping occurs when the meringue releases moisture. To prevent this, bake the pie until the meringue is fully set and golden, and ensure it's properly sealed at the edges.
Can I make the lemon filling ahead of time?
It's best to prepare the filling and assemble the pie on the same day for optimal texture.
How do I know when the meringue is done?
The meringue is ready when stiff peaks form and it has a glossy appearance.
Can I freeze this pie?
While freezing is possible, the texture of the meringue may change upon thawing.
How do I prevent the lemon filling from being too runny?
Ensure that the filling is cooked until thickened before pouring it into the crust.
Is it necessary to refrigerate the pie?
Yes, refrigeration helps set the filling and maintain the meringue's stability.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used as a substitute.
How can I make the meringue sweeter?
Adjust the sugar in the meringue to your taste, but be careful not to add too much, as it can affect the texture.
Conclusion
Grandma's Lemon Meringue Pie is a timeless dessert that combines the brightness of lemon with the sweetness of meringue, all encased in a tender crust. It’s a crowd-pleasing recipe perfect for any occasion. Whether it's a family dinner or a special gathering, this pie is sure to impress.
Grandma's Lemon Meringue Pie
- Total Time: 1 hour 40 minutes (including cooling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
Grandma's Lemon Meringue Pie is a timeless dessert that offers the perfect balance of tangy lemon filling and sweet, fluffy meringue. With its creamy texture and golden-brown meringue topping, it’s a nostalgic treat that has been passed down through generations. Perfect for family gatherings or special occasions, this pie is sure to impress with its classic flavors and elegant presentation.
Ingredients
Ingredients:
Filling:
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ 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
Instructions
Instructions:
-
Prepare 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 comes to a boil.
- Stir in butter until melted and combined.
- Gradually whisk the hot mixture into the beaten egg yolks in a separate bowl.
- Return the egg yolk mixture to the saucepan, bring to a boil, and cook while stirring constantly until thickened.
- Pour the filling into the baked pie crust.
-
Prepare the Meringue:
- In a glass or metal bowl, beat egg whites until foamy.
- Gradually add sugar, continuing to beat until stiff peaks form.
- Spread the meringue over the lemon filling, ensuring it seals at the edges of the crust.
-
Bake:
- Bake in a preheated oven at 325°F (165°C) for about 15 minutes, or until the meringue is golden brown.
-
Cool:
- Allow the pie to cool to room temperature, then refrigerate until chilled before serving.
Notes
- Crust Options: For variation, try using a graham cracker crust or phyllo pastry for a different texture and flavor.
- Meringue Tip: To achieve a toasted meringue topping, consider using a kitchen torch for a golden finish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
