Grandma’s Lemon Meringue Pie is a timeless dessert, cherished for its comforting blend of sweet and tangy flavors.
This classic pie features a buttery, flaky crust filled with a smooth, zesty lemon curd, and topped with a cloud of fluffy, golden meringue.
The lemon filling, made from fresh lemon juice and zest, strikes a perfect balance between tartness and sweetness, while the meringue adds a light, airy sweetness that complements the richness of the lemon.
Passed down through generations, Grandma’s Lemon Meringue Pie is a nostalgic favorite, often served at family gatherings and holidays.
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 oven to 350 degrees
To Make Lemon Filling:
In a medium saucepan,
whisk together 1 cup sugar,
flour,
cornstarch,
and salt.
Stir in water,
lemon juice and lemon zest.
Cook over medium-high heat,
stirring frequently,
until mixture comes to a boil.
Stir in butter.
Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
Whisk egg yolk mixture back into remaining sugar mixture.
Bring to a boil and continue to cook while stirring constantly until thick.
Remove from heat.
Pour filling into baked pastry shell.
To Make Meringue:
In a large glass or metal bowl,
whip egg whites until foamy.
Add sugar gradually,
and continue to whip until stiff peaks form.
Spread meringue over pie,
sealing the edges at the crust.
Bake in preheated oven for 10 minutes,
or until meringue is golden brown.
Variations of Grandma’s Lemon Meringue Pie:
Citrus Twist: Swap some of the lemon juice with lime or orange juice for a citrusy variation that adds complexity to the flavor.
Gluten-Free Crust: Use a gluten-free pie crust made from almond flour or gluten-free all-purpose flour to cater to dietary needs.
Coconut Lemon Meringue: Add shredded coconut to the crust or sprinkle toasted coconut on top of the meringue for a tropical twist.
Crème Fraîche Topping: Replace part of the meringue with a layer of lightly sweetened crème fraîche for a richer, creamy alternative.
Honey Lemon: Use honey instead of sugar in the lemon filling for a deeper, more natural sweetness.
Tips for Making Grandma’s Lemon Meringue Pie:
Prevent a Soggy Crust: Blind-bake the pie crust (pre-bake without filling) to ensure it stays crisp. You can line the crust with parchment paper and fill it with baking weights or beans before baking.
Achieving Stiff Meringue Peaks: Make sure your mixing bowl and beaters are clean and free of any grease or residue. Whip the egg whites until stiff peaks form for a stable and fluffy meringue.
Sealing the Meringue: Spread the meringue over the lemon filling while it’s still hot, making sure it touches the edges of the crust to create a seal. This prevents the meringue from shrinking and weeping during baking.
Prevent Weeping Meringue: Add a little cornstarch to the meringue mixture to help stabilize it, reducing the chances of it releasing liquid after baking.
Cooling: Let the pie cool slowly at room temperature to prevent the meringue from cracking.
To store Lemon Meringue Pie and maintain its freshness and texture, follow these steps:
Short-term Storage (Up to 2 days)
Refrigeration: After the pie has completely cooled, loosely cover it with plastic wrap or foil. Store it in the refrigerator for up to 2 days.
Avoid covering the meringue too tightly, as it can cause condensation and make the meringue weep (release liquid).
Long-term Storage (Not recommended)
Freezing: Lemon Meringue Pie does not freeze well because the meringue tends to become watery and lose its fluffy texture when thawed.
However, if you want to freeze it, freeze the pie without the meringue and add a fresh meringue topping after thawing.
Reheating (Optional)
If you prefer to slightly warm the pie, reheat individual slices in a preheated oven at 300°F (150°C) for about 10 minutes.
Avoid using the microwave, as it can ruin the meringue’s texture.
By storing the pie in the refrigerator and consuming it within a couple of days, you can enjoy the best taste and texture.
Enjoy.