Grandma’s Lemon Meringue Pie

When it comes to indulgent desserts, few can hold a candle to Grandma’s Lemon Meringue Pie. With its creamy, zesty filling and a delicate, fluffy meringue topping, this classic pie is a delightful combination of sweet and tart that often leaves taste buds dancing. Did you know that Lemon Meringue Pie has been enjoyed since the 19th century? It showcases the perfect marriage of textures and flavors, making it a cherished recipe for many families. What makes this pie even more special is its quick preparation time, allowing you to whip up a family favorite without spending all day in the kitchen. And let’s face it—there’s something irresistibly charming about enjoying a slice of this pie straight from Grandma’s recipe book. Whether you’re treating your loved ones or just pampering yourself, Grandma’s Lemon Meringue Pie is just waiting to brighten your day.

This delectable dessert can be a delightful alternative to other crowd-pleasers like Chocolate Cream Pie, offering exciting citrus flavors that keep things fresh and interesting. So, pull up your sleeves, and let’s dive into this fun baking adventure that will surely impress everyone at the table!

What is Grandma’s Lemon Meringue Pie?

Ah, Grandma’s Lemon Meringue Pie! Doesn’t the name just roll off the tongue? But what’s in a name, you might ask? With this delightful dessert, it’s clear—especially when you take that first bite—that love is the secret ingredient. Originating from the simple yet rich tradition of homemade pies, Lemon Meringue Pie gets its name from the luxurious meringue that blankets the lemony goodness. You could say it’s a real showstopper, like that charming friend who always steals the spotlight at gatherings. It embodies the classic saying, “the way to a man’s heart is through his stomach,” as this pie has a magical way of winning over even the most discerning palates. Why not invite friends and family to gather around the kitchen and create memories while enjoying their very own slice of happiness?

Why You’ll Love This Grandma’s Lemon Meringue Pie

So, what’s the big deal about Grandma’s Lemon Meringue Pie? First, let’s talk about the star of the show: the lemon filling. Its tangy brightness hits all the right notes, creating a refreshing burst of flavor with each forkful. Second, making it at home is incredibly budget-friendly compared to store-bought versions—who knew baking a masterpiece could be so economical? And third, let’s not forget that fluffy meringue that adds the finishing touch, made simply with whipped egg whites and sugar. It’s like floating on a cloud—the perfect contrast to the sharpness of the lemon!

If you enjoy pies as much as we do, you might want to explore other delightful options, like a rich and creamy Key Lime Pie. The contrast between these sweet yet tart confections will keep your dessert table exciting! So, roll up those sleeves and get ready to create something incredible that will wow your friends and family.

How to Make Grandma’s Lemon Meringue Pie

Quick Overview

Making Grandma’s Lemon Meringue Pie is easier than you think! This scrumptious pie is not only delicious but also a satisfying way to showcase your baking skills without requiring hours of effort. With a prep time of just about 30 minutes and a bake time of an hour, you’ll have this stunning dessert ready to impress your loved ones in no time. What’s more, the combination of creamy lemon filling and fluffy meringue makes it an unforgettable treat for any occasion!

Key Ingredients for Grandma’s Lemon Meringue Pie

• 1 pre-baked pie crust (9-inch)
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3 large egg yolks (beaten)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar (for meringue)

Step-by-Step Instructions

1. Prepare the pie shell: First, ensure your pie crust is fully baked and cooled to room temperature. If using a store-bought shell, follow the package instructions.
2. Make the lemon filling: In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Stir in the water and cook over medium heat, stirring occasionally until thickened. Once it starts to boil, remove it from the heat.
3. Add egg yolks: In a separate bowl, beat the egg yolks lightly. Gradually add about 1/2 cup of the hot mixture to temper the yolks, stirring continuously. Then pour the tempered yolks back into the saucepan. Cook for an additional two minutes, stirring constantly.
4. Add lemon juice and butter: Remove the saucepan from heat and stir in the lemon juice, lemon zest, and butter until fully blended.
5. Fill the pie crust: Pour the lemon filling into the pre-baked pie crust, spreading it evenly.
6. Make the meringue: In a clean bowl, beat the egg whites until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form.
7. Top the pie: Spread the meringue over the lemon filling, sealing to the edges to prevent shrinking.
8. Bake the pie: Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until the meringue is golden brown.
9. Cool and serve: Allow the pie to cool at room temperature before slicing and serving. Enjoy!

What to Serve Grandma’s Lemon Meringue Pie With

While Grandma’s Lemon Meringue Pie is a star on its own, it can be elevated with a few delightful pairings. Consider serving it alongside a refreshing scoop of vanilla or coconut ice cream—its creamy texture complements the zesty pie perfectly. For an extra touch, add some fresh berries for a pop of color and flavor contrast. Don’t forget a warm cup of herbal tea or lemonade to wash it all down—after all, balance is key in creating a memorable meal!

Top Tips for Perfecting Grandma’s Lemon Meringue Pie

1. Avoid a watery filling: Make sure to cook the filling until it’s thickened well to prevent it from becoming too runny once baked.
2. Use room temperature eggs: For the best meringue, let your egg whites come to room temperature to ensure maximum volume.
3. Seal the meringue: Spread the meringue all the way to the crust’s edges to prevent it from shrinking during baking.
4. Cool slowly: Allow the pie to cool gradually at room temperature to maintain its structure and not cause the filling to separate.
5. Experiment with flavors: While lemon is the classic choice, feel free to mix in some lime or orange zest for a unique twist!

Storing and Reheating Tips

To store any leftover pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 2-3 days, but trust us—you might not have much left after serving it for the first time! If you wish to reheat it, gently warm individual slices in a microwave at low power to maintain that delicious, fluffy meringue without cooking it further. Enjoy your delightful creation again and again!

In conclusion, Grandma’s Lemon Meringue Pie is not just a dessert; it’s a heartfelt tradition bound to create lasting memories around the table. So, why not give it a try? You might just find that it becomes a beloved staple in your own home!

Lemon Meringue Pie

A delightful combination of creamy lemon filling and fluffy meringue that balances sweet and tart perfectly.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American, Baking

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Pie

• 1 9-inch pre-baked pie crust Ensure the crust is fully baked and cooled.

For the Lemon Filling

• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3 large egg yolks (beaten)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter

For the Meringue

• 3 large egg whites Ensure they are at room temperature.
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar (for meringue)

Method

 

Preparation

1. Ensure your pie crust is fully baked and cooled to room temperature.
2. In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Stir in the water and cook over medium heat, stirring occasionally until thickened. Once it starts to boil, remove it from the heat.
3. In a separate bowl, beat the egg yolks lightly. Gradually add about 1/2 cup of the hot mixture to temper the yolks, stirring continuously. Then pour the tempered yolks back into the saucepan. Cook for an additional two minutes, stirring constantly.
4. Remove the saucepan from heat and stir in the lemon juice, lemon zest, and butter until fully blended.
5. Pour the lemon filling into the pre-baked pie crust, spreading it evenly.

Meringue Preparation

1. In a clean bowl, beat the egg whites until frothy.
2. Add cream of tartar and continue beating until soft peaks form.
3. Gradually add 1/2 cup sugar, beating until stiff peaks form.

Baking and Serving

1. Spread the meringue over the lemon filling, sealing to the edges to prevent shrinking.
2. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until the meringue is golden brown.
3. Allow the pie to cool at room temperature before slicing and serving.

Notes

For the best results, allow pie to cool gradually at room temperature. Store any leftovers covered in the refrigerator for 2-3 days.