Grandma’s Lemon Meringue PieIngredients

Here’s a classic recipe for Grandma’s Lemon Meringue Pie! This delightful dessert features a tangy lemon filling topped with fluffy meringue.

Ingredients

For the Pie Crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3 large egg yolks, beaten
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter

For the Meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar

Instructions

1. Make the Pie Crust:

• Preheat your oven to 425°F (220°C).
• In a bowl, mix flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
• Stir in ice water, a tablespoon at a time, until the dough comes together. Roll out the dough and fit it into a 9-inch pie pan.
• Prick the bottom with a fork and bake for 10-12 minutes until lightly golden. Let cool.

1. Prepare the Lemon Filling:

• In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water.
• Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
• Remove from heat. Stir a small amount of the hot mixture into the beaten egg yolks, then return this mixture to the saucepan.
• Cook for 2 more minutes, then remove from heat. Stir in lemon juice, lemon zest, and butter until smooth.
• Pour the lemon filling into the baked pie crust.

1. Make the Meringue:

• In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
• Gradually add sugar, one tablespoon at a time, and continue beating until stiff peaks form and the meringue is glossy.

1. Assemble and Bake:

• Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.
• Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.

1. Cool and Serve:

• Let the pie cool completely at room temperature before slicing. Enjoy!

Tips

• Storage: Store leftovers in the refrigerator for up to 3 days.
• Perfect Meringue: Ensure your mixing bowl and beaters are clean and dry for the best meringue results.

Enjoy your Grandma’s Lemon Meringue Pie! It’s sure to be a hit!