Grandma's Lemon Meringue Pie
Grandma's Lemon Meringue Pie is a classic dessert that brings a smile to everyone's face. With its tangy lemon filling and fluffy meringue topping, it reminds us of family gatherings and sunny days. This pie is not only tasty but also a joyful treat to share.
Why Make This Recipe
This pie is a showstopper! Its bright lemon flavor and light meringue are perfect for any occasion. Whether you’re celebrating a holiday or just want to treat your family, Grandma's Lemon Meringue Pie is a great choice. Plus, making it together can create wonderful family memories.
How to Make Grandma's Lemon Meringue Pie
Ingredients:
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 6 tablespoons white sugar
Directions:
- Preheat your oven to 350 degrees.
- To make the lemon filling, start by whisking together 1 cup of sugar, flour, cornstarch, and salt in a medium saucepan.
- Stir in the water, lemon juice, and lemon zest. Cook over medium-high heat, stirring often, until it boils.
- Once it’s boiling, stir in the butter.
- In a small bowl, place the egg yolks and gradually whisk in about 1/2 cup of the hot sugar mixture.
- Then, whisk the egg yolk mixture back into the remaining sugar mixture. Bring it to a boil again and stir constantly until it thickens.
- Remove it from the heat and pour the filling into the baked pie crust.
- Now, to make the meringue, whip the egg whites in a large glass or metal bowl until they are foamy.
- Gradually add in the sugar while continuing to whip until stiff peaks form.
- Spread the meringue over the pie filling, sealing the edges at the crust.
- Bake in the preheated oven for 10 minutes, or until the meringue is golden brown.
How to Serve Grandma's Lemon Meringue Pie
Serve the pie chilled or at room temperature. A slice of this pie goes beautifully with a dollop of whipped cream on the side. Enjoy it with family and friends after a meal, and watch smiles light up the room!
How to Store Grandma's Lemon Meringue Pie
To store leftovers, cover the pie with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 2 days. If you leave it out, the meringue may begin to weep and lose its fluffiness.
Tips to Make Grandma's Lemon Meringue Pie
- Use fresh lemons for the best flavor.
- Make sure your egg whites are at room temperature for better whipping.
- Seal the meringue edges well to prevent it from shrinking while baking.
Variation
You can change the flavor a bit by adding other citrus juices, like lime or orange, to the filling. For a twist, consider adding a layer of fresh berries beneath the meringue!
FAQs
1. Can I make the pie ahead of time?
Yes! You can make the pie a day ahead. Just keep it covered in the fridge until you’re ready to serve.
2. Why did my meringue shrink?
Shrinking can happen if the meringue isn't sealed well to the crust or if it’s baked too long. Always seal the edges!
3. How can I fix a runny lemon filling?
If your filling is runny, it may not have thickened enough. Cooking it longer while stirring should help it thicken up properly.