Grandma’s Lemon Meringue Pie Recipe

 

Ingredients:

For the Pie Crust:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Lemon Filling:

• 1 cup (200g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups (360ml) water
• 4 large egg yolks
• 1 tablespoon lemon zest
• 1/2 cup (120ml) fresh lemon juice
• 2 tablespoons unsalted butter

For the Meringue:

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

Prepare the Pie Crust:

1. In a large mixing bowl, whisk together the flour and salt.
2. Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Roll out the Pie Crust:

1. Preheat your oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
3. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork.
4. Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans to prevent the crust from puffing up during baking.
5. Bake the crust in the preheated oven for 15 minutes. Remove the weights and parchment paper, then bake for an additional 10 minutes, or until the crust is golden brown. Remove from the oven and set aside to cool.

Make the Lemon Filling:

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the water until smooth.
3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
4. Boil for 1 minute, then remove the saucepan from the heat.
5. In a separate bowl, whisk the egg yolks until well beaten. Gradually whisk in about 1/2 cup of the hot sugar mixture to temper the eggs.
6. Pour the tempered egg mixture back into the saucepan with the remaining sugar mixture, whisking constantly.
7. Place the saucepan back over medium heat and cook, stirring constantly, for another 2 minutes, until thickened.
8. Remove the saucepan from the heat and stir in the lemon zest, lemon juice, and butter until smooth. Pour the lemon filling into the baked pie crust.

Make the Meringue:

1. In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat on high speed, until stiff, glossy peaks form.
3. Beat in the vanilla extract until well combined.

Assemble and Bake the Pie:

1. Preheat your oven to 350°F (175°C).
2. Spread the meringue over the hot lemon filling, making sure to seal the edges to prevent shrinking or weeping.
3. Use the back of a spoon to create peaks and swirls in the meringue.
4. Bake the pie in the preheated oven for 12-15 minutes, or until the meringue is lightly golden brown.
5. Remove the pie from the oven and cool on a wire rack for at least 1 hour before slicing and serving.
6. Enjoy your Grandma’s Lemon Meringue Pie, with its tangy lemon filling and fluffy meringue topping! It’s a timeless classic that’s sure to impress your family and friends.