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Grandma’s Lemon Meringue Pie Recipe

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4.3 from 6 reviews

Grandma’s Lemon Meringue Pie features a tart and smooth homemade lemon curd filling made with fresh lemon juice and zest, topped with a sweet and fluffy meringue. This classic dessert is perfect for sharing and combines a crisp baked pie crust with a golden-brown meringue topping.

Ingredients

Lemon Filling:

  • 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

Meringue:

  • 4 egg whites
  • ½ cup white sugar

Instructions

  1. Preheat Oven: Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C) to prepare for baking the meringue topping after assembling the pie.
  2. Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture reaches a boil. Stir in butter until melted.
  3. Temper Egg Yolks: Place the beaten egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture to slowly raise the temperature of the eggs and prevent curdling.
  4. Combine Mixtures: Whisk the egg yolk mixture back into the remaining sugar mixture in the saucepan. Bring to a boil again and cook, stirring constantly, until thickened. Remove from heat and pour the thickened lemon filling into the pre-baked pie crust.
  5. Prepare Meringue: In a clean glass, metal, or ceramic bowl, beat the egg whites with an electric mixer until foamy. Gradually add ½ cup sugar while continuing to beat until stiff peaks form, creating a glossy meringue.
  6. Top Pie with Meringue: Quickly spread the meringue over the lemon filling, making sure to seal the edges of the meringue to the crust to prevent shrinking. Use the back of a spoon to create decorative peaks if desired.
  7. Bake Pie: Bake the pie in the preheated oven for 20 to 25 minutes, or until the meringue is golden brown.
  8. Serve: Allow the pie to cool slightly before slicing and serving. Enjoy this classic lemon meringue pie with its perfect balance of tart filling and sweet topping.

Notes

  • Ensure the pie crust is fully baked before adding the filling to prevent sogginess.
  • When beating the egg whites for meringue, make sure the bowl and beaters are completely clean and free of grease for best volume.
  • Seal the edges of the meringue to the crust to avoid separation during baking.
  • The lemon zest adds extra lemon flavor; do not omit.
  • Let the pie cool for some time after baking so the filling sets properly.

Find it online: https://bitezly.com/grandmas-lemon-meringue-pie-recipe/