Grandma’s Lemon Meringue Pie

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.

Pro Tips for Perfect Lemon Meringue Pie

  1. Achieving the Perfect Crust: Ensure your shortening is very cold to get that flaky, delicious pie crust. It’s the foundation of a great lemon meringue pie.
  2. Lemon Filling Consistency: For the filling, cook it until it’s thick enough to hold its shape when sliced, but still smooth and creamy.
  3. Meringue Mastery: To avoid weeping, spread the meringue on the hot filling immediately. This helps the meringue cook from underneath, which secures it in place.

Grandma’s Lemon Meringue Pie Recipe:

Grandma’s Lemon Meringue Pie

  • Preparation time: 30 minutes
  • Cooking time: 15 minutes
  • Serving: 8 servings
  • Equipment: 9-inch pie plate, mixing bowl, saucepan, oven

This pie not only serves as a nostalgic dessert but also as a celebration of generational recipes that bring families together.

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:

  1. Prepare the Oven and Pie Plate: Start by preheating your oven to 350°F (175°C). Roll out the dough and fit it into a 9-inch pie plate. Trim excess crust and set aside.
  2. Create the Filling: In a saucepan, mix sugar, cornstarch, and water until smooth. Bring to a boil; cook until thick. Temper the egg yolks by adding a small amount of the hot mixture to them, then combine back into the pan. Add lemon juice, butter, and zest, then pour into crust.
  3. Make the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating to stiff peaks. Spread over the hot filling, sealing to the edges of the crust.
  4. Bake: Bake for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour, then chill for 3 hours.

Perfect for Every Occasion

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grandma’s Lemon Meringue Pie

Grandma’s Lemon Meringue Pie

This pie not only serves as a nostalgic dessert but also as a celebration of generational recipes that bring families together.

  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

For the Crust:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 23 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

Instructions

  • Prepare the Oven and Pie Plate: Start by preheating your oven to 350°F (175°C). Roll out the dough and fit it into a 9-inch pie plate. Trim excess crust and set aside.
  • Create the Filling: In a saucepan, mix sugar, cornstarch, and water until smooth. Bring to a boil; cook until thick. Temper the egg yolks by adding a small amount of the hot mixture to them, then combine back into the pan. Add lemon juice, butter, and zest, then pour into crust.
  • Make the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating to stiff peaks. Spread over the hot filling, sealing to the edges of the crust.
  • Bake: Bake for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour, then chill for 3 hours.
  • Author: Linda
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
Grandma’s Lemon Meringue Pie

2 thoughts on “Grandma’s Lemon Meringue Pie”

Leave a Comment

Recipe rating