Description
Grandma’s Lemon Meringue Pie is a classic dessert featuring a buttery flaky crust, a tangy lemon custard filling, and a fluffy, golden meringue topping. This refreshing pie combines tart lemon flavor with sweet, airy meringue for a perfect balance that delights the palate.
Ingredients
Scale
Pie Crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 large egg yolk
- 2 to 4 tablespoons cold water
Lemon Filling
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 ½ cups water
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- ½ cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
Meringue Topping
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the crust and meringue.
- Make the Pie Crust: In a mixing bowl, combine the flour, softened butter, sugar, and salt. Mix until the mixture becomes crumbly. Add the egg yolk and gradually mix in cold water until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes to chill.
- Prepare the Crust for Baking: Roll out the chilled dough on a floured surface to fit your pie pan. Trim any excess dough and prick the bottom with a fork to prevent bubbling. Bake the crust in the preheated oven for 15-20 minutes or until lightly golden. Remove and set aside to cool.
- Cook the Lemon Filling: In a saucepan, whisk together sugar and cornstarch. Gradually stir in water, then add the lightly beaten egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly, ensuring no lumps form.
- Finish the Lemon Filling: Remove the saucepan from heat. Stir in the butter, freshly squeezed lemon juice, and lemon zest until smooth. Pour this lemon custard carefully into the baked pie crust.
- Prepare the Meringue: In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form. Gently mix in the vanilla extract for flavor.
- Top the Pie with Meringue: Spread the prepared meringue over the lemon filling, ensuring it touches the crust edges to prevent shrinkage during baking. Use a spatula to create attractive peaks and swirls on the surface.
- Bake the Meringue: Place the pie in the oven and bake for 10-12 minutes or until the meringue turns golden brown and set.
- Cool Before Serving: Allow the pie to cool completely at room temperature for at least 2 hours to let the filling set properly. Serve chilled or at room temperature for the best taste.
Notes
- Make sure the pie crust edges are well sealed with the meringue to avoid shrinking.
- Beat egg whites in a clean, grease-free bowl for the best meringue volume.
- Use fresh lemons for bright, natural flavors in the filling.
- Do not underbake the meringue to ensure a crisp topping.
- Let the pie cool completely before cutting to allow proper setting of the lemon custard.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 35g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: lemon meringue pie, lemon pie, classic dessert, homemade pie, meringue topping, tart lemon custard
