by: admindz

Grandmas lemon meringue pie

Grandmas lemon meringue pie

Let me tell you, this pie is like a little golden ray of sunshine straight from my grandma’s kitchen. Every time I make it, the smell of tangy lemon filling bubbling under that cloud of sweet meringue takes me right back to her cozy house where laughter and stories were always served alongside dessert. The crunchy, flaky crust paired with that light, billowy meringue on top just melts in your mouth. If you ever thought lemon meringue was tricky, I’m here to prove otherwise—Grandma had this pie down to an art, and I’m passing her secret along to you.

Quick Facts

  • Yield: Serves 8
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes (plus cooling time)
  • Total Time: 1 hour 30 minutes (including chilling)

Ingredients

For the Main Dish:

  • 1 9-inch pie crust (store-bought or homemade)
  • 1 cup granulated sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 3 large egg yolks, beaten
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest
  • 2 tbsp unsalted butter, cut into small pieces
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 6 tbsp granulated sugar (for meringue)

How I Make It

Step 1:

Start by baking your pie crust until it’s golden and crisp. If you’re using a pre-made crust, poke a few holes with a fork and blind bake it at 375°F for about 12 minutes. This keeps the crust from getting soggy once you add the filling.

Step 2:

Whisk together 1 cup sugar, cornstarch, and salt in a saucepan. Slowly stir in the water until smooth, then bring the mixture to a boil over medium heat, stirring constantly. The filling will thicken—think glossy and pudding-like—after about 5 minutes.

Step 3:

Temper the beaten egg yolks by slowly drizzling in some of the hot lemon mixture, stirring vigorously so the yolks don’t scramble. Then pour the yolk mixture back into the saucepan and cook for 2 more minutes until thick and creamy.

Step 4:

Remove the pan from the heat and stir in the lemon juice, lemon zest, and butter. Pour the bright, tangy filling into your baked pie shell. Let it cool slightly while you prepare the meringue.

Step 5:

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the 6 tablespoons sugar and continue beating until stiff, glossy peaks appear. This step is key—make sure no yolk sneaks in, or the meringue won’t whip properly!

Step 6:

Spread the meringue over the lemon filling, making sure to seal the edges well so it bakes evenly and won’t shrink. Pop the pie back in the oven at 350°F for 10–12 minutes until the peaks are golden brown and irresistible.

Variations & Tips

  • Use a graham cracker crust for a slightly sweet, nutty twist.
  • For extra lemon punch, add 1 tsp lemon extract to the filling.
  • If your meringue weeps or weeps, try adding a pinch more cream of tartar or make sure the sugar is fully dissolved before spreading.
  • Let the pie cool at room temperature before chilling—it helps the meringue set perfectly.
  • Don’t skip the blind baking step; it’s crucial to avoid a soggy bottom crust.

How I Like to Serve It

This pie is my go-to showstopper for springtime picnics or family Sunday dinners. I love it chilled, so the tangy filling stays firm under that fluffy, toasted meringue. If you want to get fancy, a light dusting of powdered sugar or a few fresh berries on the side make for a pretty presentation that’s sure to impress.

Notes

  • Store leftovers covered in the fridge for up to 3 days; meringue is best enjoyed fresh but still delicious later.
  • Reheat briefly under a broiler if you want to refresh the meringue’s golden color before serving.

Closing: This lemon meringue pie is a delicious, bright slice of nostalgia that always brings a smile—and a second helping!