Grandma's Lemon Meringue Pie Recipe
Grandma's Lemon Meringue Pie is a classic dessert that has stood the test of time. This recipe combines a creamy, tart lemon filling with a fluffy meringue topping for an irresistible dessert. The combination of sweet and tangy flavors makes this pie perfect for any occasion.
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Servings: 2
Calories: 580kcal
Equipment
- Pie dish
- Rolling Pin
- Electric beater or mixer
- Spatula
- Whisk
Ingredients
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1.5 tablespoons all-purpose flour
- 1 cups water
- 2 freshly squeezed lemon juice
- 2 tablespoons Unsalted butter
- 1 9 inch pie crusts, baked
- 1/4 teaspoon salt
- 1/4 cup granulated white sugar
- 1/4 teaspoon cream of tartar
- 4 egg whites
- 4 egg yolks beaten
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine 1 cup of sugar, flour, cornstarch, and salt. Gradually stir in water and lemon juice. Cook over medium heat until thickened and bubbly.
- Remove from heat; stir in butter, lemon zest, and egg yolks. Pour into prepared pie crust.
- In a medium bowl, beat egg whites until foamy to make meringue. Add cream of tartar and continue beating until stiff peaks form. Gradually add 1/4 cup sugar; beat until glossy. Spread over filling.
- Bake in preheated oven for 15 minutes or until golden brown.. Reduce heat to 325 degrees F (165 degrees C). Cool before serving.
Notes
- If desired, use a store-bought crust for added convenience.
- For an extra lemony flavor, add more lemon zest and juice to the filling.
- To ensure the meringue is crunchy on the top, make sure that none of the fillings touches it when you spread it over the pie.
-If you are worried about the meringue sticking to the pie, try brushing it with a bit of melted butter before baking.
- To make sure that meringue is evenly spread across the top of the pie, use an offset spatula.
- When you beat your egg whites for the meringue topping, make sure to add cream of tartar to help stabilize them.
- For a more decorative finish, you can use a pastry bag and pipe the meringue on your pie.