Description
Grandma’s Lemon Meringue Pie is a classic dessert featuring a tangy lemon custard filling and a fluffy, golden meringue topping. With a homemade crust and perfectly balanced sweet and tart flavors, this pie is a timeless treat for any occasion.
Ingredients
Lemon 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
Instructions
- Preheat Oven: Set to 325°F (165°C).
- Prepare Lemon Filling:
- In a saucepan, whisk sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest.
- Cook over medium heat until boiling. Stir in butter.
- Temper the egg yolks by whisking in ½ cup of the hot sugar mixture, then return to the saucepan.
- Bring to a boil and cook until thickened. Pour into the baked pie crust.
- Make the Meringue:
- Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form.
- Spread meringue over the hot filling, sealing the edges to the crust.
- Bake: Bake for 10 minutes, or until the meringue is golden brown.
- Cool & Serve: Let the pie cool completely before slicing.
Notes
- Use fresh lemon juice for the best flavor.
- Ensure the meringue touches the crust to prevent shrinking.
- Avoid overbaking the meringue to prevent weeping.
