Grandma’s Lemon Meringue Pie is a delightful dessert that carries the sweet and tangy essence of a family tradition.
Indulge in the irresistible delight of this lemon meringue pie, a delectable treat that is meant to be savored and shared! The luscious lemon filling strikes a harmonious balance between sweetness and tartness, enriched with the perfect combination of cornstarch, flour, and egg yolks to create a thick, creamy texture.
To create our highly acclaimed lemon meringue pie recipe, gather these essential ingredients:
- For the filling: White sugar, all-purpose flour, cornstarch, salt, water, fresh lemons, butter, and beaten egg yolks.
- For the meringue: Egg whites and white sugar.
With this remarkable combination of ingredients, you’ll be on your way to crafting a sensational lemon meringue pie that will leave everyone craving for more.
Here is a detailed breakdown of the steps involved in creating your own delectable old-fashioned lemon meringue pie:
- Prepare the filling:
- In a saucepan, combine the white sugar, all-purpose flour, cornstarch, and salt.
- Gradually add water, lemon juice, and lemon zest to the saucepan, stirring well.
- Bring the mixture to a boil over medium heat, stirring continuously.
- Add butter to the saucepan, stirring until melted.
- In a separate bowl, place the beaten egg yolks. Take a small amount of the hot sugar mixture and whisk it into the egg yolks, then gradually whisk this mixture back into the saucepan.
- Continue cooking the filling, stirring constantly until it thickens. Remove from heat and set aside.
- Prepare the meringue:
- In a clean mixing bowl, beat the egg whites until they become foamy.
- Gradually add the white sugar while continuing to beat the egg whites.
- Beat the mixture until stiff peaks form, ensuring the sugar is fully incorporated.
- Assemble and bake the pie:
- Preheat your oven to a specified temperature according to your recipe.
- Pour the prepared lemon filling into a pre-baked pie shell.
- Spread the meringue over the filling, ensuring it touches the crust edges to seal in the filling completely.
- Use a spatula or the back of a spoon to create peaks and swirls on the meringue for an attractive appearance.
- Place the pie in the preheated oven and bake until the meringue turns golden brown.
These steps outline the basic process, but it’s important to consult a specific lemon meringue pie recipe for precise measurements and oven temperatures. Enjoy the delightful journey of making and savoring your homemade lemon meringue pie!
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
1/2 cup white sugar
Directions
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Preheat the oven to 325 degrees F (162 degrees C).
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To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
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Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell.
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To make the meringue: Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust.
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Bake in preheated oven until meringue is golden brown, about 20 to 25 minutes.
