Grandma’s Classic: Lemon Meringue Pie
There’s something timeless about a perfectly crafted lemon meringue pie—its bright, tangy filling and fluffy, sweet topping are a testament to the simple joys of baking.
This recipe for Grandma’s Lemon Meringue Pie brings back memories of kitchen counters laden with delicious smells and the warmth of family gatherings. It’s a dessert that not only pleases the palate but also comforts the heart, making it a beloved classic in many households.
A Dessert That Bridges Generations
With its crisp crust, zesty lemon filling, and a cloud-like meringue topping, this pie offers a delightful contrast of textures and flavors.
Each layer is a celebration of careful craftsmanship, from the handmade dough to the silky filling and the airy meringue. This pie is not just a dessert; it’s a piece of culinary heritage, passed down through generations, perfect for every season and reason.
Grandma’s Lemon Meringue Pie
Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 2-3 tablespoons cold water
For the Filling:
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 egg yolks, beaten
- 1/3 cup lemon juice
- 2 tablespoons butter
- 1 tablespoon finely grated lemon zest
For the Meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Directions:
- Start by preheating your oven to 350°F (175°C). This ensures that the oven is ready for baking once your pie is assembled.
- For the crust: In a mixing bowl, combine flour and salt. Cut in the shortening using a pastry blender or two forks until the mixture resembles coarse crumbs. Gradually sprinkle in water, one tablespoon at a time, mixing with a fork until the flour is moistened and the dough almost cleans the side of the bowl. Form the dough into a ball.
- On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate, gently fit it in, and trim any excess from the edges.
- For the filling: In a saucepan, mix sugar, cornstarch, and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat.
- Stir a small amount of the hot mixture into the beaten egg yolks to temper them. Then, pour all the tempered yolks back into the pan. Bring to a gentle boil; cook and stir for 2 more minutes. Remove from heat; stir in lemon juice, butter, and lemon zest until well combined.
- Pour the lemon filling into the prepared crust, spreading it evenly.
- For the meringue: In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high until stiff glossy peaks form and the sugar is fully dissolved.
- Spread the meringue over the hot filling, sealing the edges to the crust to prevent shrinking.
- Bake in the preheated oven for 12-15 minutes or until the meringue is golden brown.
- Cool the pie on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving to allow the filling to set properly.
Enjoy a slice of this exquisite Lemon Meringue Pie and let it take you back to those cherished moments at Grandma’s table, where every bite was as sweet as the memories created around it.
