Grandma’s Lemon Meringue Pie is a fun, creamy, and tangy recipe with a toasted meringue on top. For any reason, it is a simple dessert recipe: Christmas, Easter, or any dessert table with desserts such as Peanut Butter Lasagna. Lemon is still a success all over us. We enjoy it in any shape — pastries, restaurants, bread, muffins with lemon poppy seed, sweet or savory dishes. Sometimes when we think of lemon, we think of Spring and Summer because of its bright hue, but lemons are fantastic all winter (which is when they’re in season), and there’s no reason to enjoy this Lemon Meringue Pie every week of the year.
Ingredients:
1 cup white sugar
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2 tbsp All-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cups water
(2) lemons, juiced and zested
2 tbsp butter
(4) egg yolks, beaten
1 (9 inches) pie crust, baked
(4) egg whites
6 tbsp white sugar
Directions:
Preheat oven at about 175 degrees C (350 degrees F).
To Make Lemon Filling: Whisk 1 cup of sugar, flour, cornstarch, and salt together in a medium saucepan. Add and stir in water, juice with lemon, and zest with lemon. Cook over medium-high heat, cook and stir until the mixture reaches a boil, add milk. In a small bowl, put the egg yolks and slowly whisk in 1/2 cup hot sugar mixture. Whisk back egg yolk into the remaining sugar mixture. Bring to a boil and continue cooking, stir until thick. Take off heat. Pour into baked pastry shell for filling.
To Make Meringue: Whip egg whites in a large glass or metal bowl until it is foamy. Gradually add sugar, and keep whipping until stiff peaks form. Pour the meringue over the pie, seal the edges into the crust.
In a preheated oven, bake it for 10 minutes until the meringue is golden brown.
Tips:
Be sure the egg whites don’t have a hint of egg yolk or grease, or it won’t whip
Be sure to incorporate all the sugar in your meringue before spreading it onto your filling — give it a rub between two fingers to be sure
Your meringue needs to touch the pastry on the edges all the way around — this stops them from separating from each other and creating a watery layer.
Go slow and steady — in this recipe, several steps involve patience (whipping the egg whites, preparing the filling) and attention, so just enjoy the process.
Ingredients
- 1 cup white sugar
- 2 tbsp All-purpose flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- (2) lemons, juiced and zested
- 2 tbsp butter
- (4) egg yolks, beaten
- 1 (9 inches) pie crust, baked
- (4) egg whites
- 6 tbsp white sugar
Instructions
Preheat oven at about 175 degrees C (350 degrees F).
To Make Lemon Filling: Whisk 1 cup of sugar, flour, cornstarch, and salt together in a medium saucepan. Add and stir in water, juice with lemon, and zest with lemon. Cook over medium-high heat, cook and stir until the mixture reaches a boil, add milk. In a small bowl, put the egg yolks and slowly whisk in 1/2 cup hot sugar mixture. Whisk back egg yolk into the remaining sugar mixture. Bring to a boil and continue cooking, stir until thick. Take off heat. Pour into baked pastry shell for filling.
To Make Meringue: Whip egg whites in a large glass or metal bowl until it is foamy. Gradually add sugar, and keep whipping until stiff peaks form. Pour the meringue over the pie, seal the edges into the crust.
In a preheated oven, bake it for 10 minutes until the meringue is golden brown.
Tips:
Be sure the egg whites don't have a hint of egg yolk or grease, or it won't whip
Be sure to incorporate all the sugar in your meringue before spreading it onto your filling — give it a rub between two fingers to be sure
Your meringue needs to touch the pastry on the edges all the way around — this stops them from separating from each other and creating a watery layer.
Go slow and steady — in this recipe, several steps involve patience (whipping the egg whites, preparing the filling) and attention, so just enjoy the process
Notes
Nutrition Info: Per Serving: 298 calories; 10.3 g fat; 49.7 g carbohydrates; 4.4 g protein; 110 mg cholesterol; 229 mg sodium.
