Remembering Grandma's Lemon Meringue Pie
This classic Lemon Meringue Pie recipe evokes heartwarming memories of grandma's kitchen. Featuring a tangy lemon filling and a fluffy, golden meringue, it's the perfect dessert to share with loved ones.
Equipment
- medium saucepan
- small bowl
- electric mixer
- metal or glass bowl
- wire rack
Ingredients
Pie Crust
- 1 pre-baked 9-inch pie crust
Lemon Filling
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 3 large egg yolks, beaten
- ¼ cup fresh lemon juice
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest
Meringue Topping
- 3 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
Prepare the Lemon Filling
- Whisk together sugar, cornstarch, and salt in a saucepan, then gradually add water until smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens and boils for 1 minute.
- Temper the beaten egg yolks by slowly whisking in half of the hot sugar mixture, then return the tempered yolks to the saucepan.
- Cook on medium-low heat for 1-2 minutes, stirring constantly, until the filling is very thick, ensuring it does not boil.
- Remove from heat and stir in lemon juice, butter, and lemon zest until well combined and the butter is melted.
- Pour the hot lemon filling into the pre-baked pie crust.
Prepare the Meringue Topping
- In a clean bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form, then beat in vanilla extract.
- Spread the meringue evenly over the hot lemon filling, ensuring it touches the crust edges to prevent shrinkage.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown.
- Cool the pie completely on a wire rack before refrigerating for at least 3-4 hours, or preferably overnight, before serving.
Notes
For best results, ensure your egg whites are at room temperature for the meringue. When spreading the meringue, make sure to seal it to the crust to prevent weeping.