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
