Grandma’s Lemon Meringue Pie

Lemon Meringue Pie is a traditional dessert with a tangy and creamy lemon filling and a fluffy and sweet meringue topping. Here’s a recipe to help you make a delectable homemade Lemon Meringue Pie:

Ingredients:

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into small cubes
  • 3-4 tablespoons ice water

For the lemon filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1/2 cup freshly squeezed lemon juice
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon

For the meringue:

  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions:

For the crust:

  1. In a food processor, combine the flour and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
  2. Slowly add the ice water, one tablespoon at a time, while pulsing the food processor, until the dough comes together.
  3. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  4. Preheat your oven to 375°F (190°C).
  5. Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the excess dough and crimp the edges.
  6. Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans.
  7. Bake the crust in the preheated oven for about 15 minutes. Remove the pie weights and parchment paper/foil, then bake for an additional 5 minutes until the crust is golden brown. Set aside to cool.

For the lemon filling:

  1. In a saucepan, whisk together the granulated sugar, cornstarch, and salt.
  2. Gradually whisk in the water and lemon juice until the mixture is smooth.
  3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
  4. Remove the saucepan from the heat and gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them.
  5. Pour the tempered egg mixture back into the saucepan, whisking constantly.
  6. Return the saucepan to the heat and cook, stirring constantly, for an additional 2 minutes until the mixture thickens.
  7. Remove the saucepan from the heat and stir in the butter and lemon zest until the butter is melted and the filling is smooth.
  8. Pour the lemon filling into the cooled pie crust.

For the meringue:

  1. Preheat your oven to 325°F (165°C).
  2. In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
  3. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on medium-high speed.
  4. Beat until the egg whites form stiff peaks. The meringue should be glossy and hold its shape.
  5. Beat in the vanilla extract.
  6. Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking or weeping.
  7. Use the back of a spoon to create decorative peaks on the meringue.
  8. Bake the pie in the preheated oven for about 15-20 minutes, or until the meringue is lightly browned.
  9. Remove the pie from the oven and let it cool completely on a wire rack.
  10. Once cooled, refrigerate the Lemon Meringue Pie for at least 2 hours to allow it to set before serving.

As a refreshing and tangy dessert, slice and serve this delicious homemade Lemon Meringue Pie. Its bright lemon filling and fluffy meringue topping are sure to please. Enjoy!