Tangy and Sweet: Grandma's Lemon Meringue Pie

Indulge in the perfect balance of tangy lemon filling and fluffy meringue topping with this classic dessert. Grandma's Lemon Meringue Pie is a timeless recipe that has been passed down through generations. With a delicate and flaky crust, a zesty and creamy lemon filling, and a cloud-like meringue topping, this pie is a true delight for lemon lovers. Enjoy a slice of nostalgia with this beloved homemade dessert, perfect for any occasion.

Ingredients

• 1 9-inch pre-baked pie crust
• 1 ¼ cups granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 4 large egg yolks, beaten
• ⅓ cup fresh lemon juice
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest
• 4 large egg whites
• ½ teaspoon cream of tartar
• ¼ teaspoon vanilla extract
• ½ cup granulated sugar

Directions

1. In a medium saucepan, combine 1 ¼ cups of sugar, cornstarch, and salt.
2. Gradually whisk in water until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. Boil for 1 minute, then remove from heat.
5. In a small bowl, whisk together the beaten egg yolks and lemon juice.
6. Gradually whisk in ½ cup of the hot sugar mixture into the egg yolks mixture.
7. Pour the egg yolks mixture back into the saucepan, whisking constantly.
8. Return the saucepan to heat and bring to a gentle boil.
9. Cook for 1 to 2 minutes, stirring constantly, until the mixture thickens.
10. Remove from heat and stir in butter and lemon zest until well combined.
11. Pour the lemon filling into the pre-baked pie crust.
12. Preheat the oven to 350°F (175°C).
13. In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
14. Add in the vanilla extract and gradually beat in ½ cup of sugar until stiff peaks form.
15. Spread the meringue over the lemon filling, making sure to seal the edges.
16. Use the back of a spoon to create decorative peaks on the meringue.
17. Bake the pie for 12 to 15 minutes, or until the meringue is golden brown.
18. Remove from the oven and let it cool completely on a wire rack.
19. Refrigerate the pie for at least 3 hours before serving.
20. Slice and serve chilled, and enjoy!

Interesting Facts