Description
Grandma’s Lemon Meringue Pie is a delightful dessert, combining a tangy lemon filling with a fluffy, sweet meringue on a crisp pie crust, bringing back nostalgic flavors with every bite.
Ingredients
Scale
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 medium lemons
juiced and zested
2 tablespoons butter
4 egg yolks
beaten
1 (9-inch) prepared pie crust
baked
4 egg whites
½ cup white sugar
Instructions
- In a saucepan, whisk together 1 cup white sugar, 2 tablespoons all-purpose flour, 3 tablespoons cornstarch, and ¼ teaspoon salt.
- Gradually stir in 1 ½ cups water and cook over medium heat, stirring constantly until the mixture thickens and bubbles.
- Remove from heat and stir in the juice and zest of 2 lemons and 2 tablespoons butter until melted.
- In a bowl, beat 4 egg yolks. Gradually whisk in a small amount of the hot lemon mixture to temper the yolks, then stir the yolk mixture back into the saucepan.
- Return to heat and cook for 2 more minutes, stirring constantly. Pour the filling into the baked pie crust.
- In a clean mixing bowl, beat 4 egg whites until soft peaks form, then gradually add ½ cup white sugar, continuing to beat until stiff peaks form.
- Spread the meringue over the hot lemon filling, sealing the edges. Use a spatula to create peaks and swirls.
- Bake in a preheated oven at 350°F (175°C) for about 10 to 12 minutes, or until the meringue is golden brown.
- Cool on a wire rack before serving.
Notes
For best results, ensure your egg whites are at room temperature before beating for a fluffier meringue.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: Grandma's Lemon Meringue Pie, lemon pie, meringue pie, dessert recipe, American dessert