Perfect Lemon Meringue Pie

Grandma’s Lemon Meringue Pie. This is my favorite part about doing this blog. Taking old family recipes and sharing them with family and friends. This is a recipe that belonged to my Grandma Zelda. From the looks of the recipe, it had been used many, many times. If you make it, you will see why.

Why You’ll Love This Recipe

This Lemon Meringue Pie is a delightful blend of zesty lemon filling and a fluffy meringue topping. It’s a timeless dessert that brings together a perfect balance of tart and sweet flavors. Plus, it’s a piece of family history that you can share and enjoy with your loved ones.

Kitchen Equipment You’ll Need

• Medium saucepan
• Whisk
• Mixing bowls
• Pie pan
• Electric mixer or whisk
• Oven

Ingredients

For the Filling

• 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

For the Meringue

• 4 egg whites
• 6 tablespoons white sugar

Step-by-Step Instructions

To Make the Lemon Filling

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
3. Stir in water, lemon juice, and lemon zest.
4. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil.
5. Stir in butter.
6. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
7. Whisk the egg yolk mixture back into the remaining sugar mixture.
8. Bring to a boil and continue to cook while stirring constantly until thick.
9. Remove from heat and pour filling into the baked pastry shell.

To Make the Meringue

1. In a large glass or metal bowl, whip egg whites until foamy.
2. Add sugar gradually, and continue to whip until stiff peaks form.
3. Spread meringue over the pie, sealing the edges at the crust.
4. Bake in the preheated oven for 10 minutes, or until the meringue is golden brown.

Tips for Success

• Ensure all your mixing bowls and utensils are grease-free for the best meringue consistency.
• Gradually add sugar to the egg whites to achieve stiff peaks for your meringue.
• Make sure to seal the meringue to the edges of the crust to prevent it from shrinking.

Additional Tips and Variations

• For extra flavor, consider adding a teaspoon of vanilla extract to the meringue.
• If you like a more tart pie, add an extra lemon’s worth of juice and zest.

Nutritional Highlights (Per Serving)

• Calories: Approximately 310
• Fat: 12g
• Carbohydrates: 48g
• Protein: 4g

Frequently Asked Questions (FAQ)

Can I make the filling in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. Just reheat gently before pouring it into the pie crust.

How do I store leftover pie?
Cover the pie loosely with aluminum foil or plastic wrap and store it in the refrigerator for up to 3 days.

Can I freeze Lemon Meringue Pie?
It’s best not to freeze this pie as the meringue may become watery and lose its texture.

Conclusion

This Perfect Lemon Meringue Pie is a slice of nostalgia and a testament to the timelessness of family recipes. Whether you’re making it for a special occasion or simply to satisfy a craving, this pie is sure to impress. Give it a try and share your experience with us in the comments below. We’d love to hear how it turns out!