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.

FAQs:

1. How do I prevent the meringue from weeping or becoming watery?

Answer: To prevent the meringue from weeping or becoming watery, ensure that you spread the meringue over the hot lemon filling. This helps cook the bottom of the meringue slightly and prevents it from becoming watery. Additionally, make sure to spread the meringue all the way to the edges of the crust to seal it and prevent moisture from getting underneath. Using fresh egg whites and adding a bit of cornstarch to the meringue can also help stabilize it and reduce weeping.

2. Why does my lemon filling sometimes turn out runny, and how can I fix it?

Answer: If the lemon filling is runny, it may not have been cooked long enough or the cornstarch may not have been properly activated. To fix this, ensure you cook the filling until it thickens and reaches a boil, stirring constantly. The mixture should become translucent and thick. If the filling still seems runny, you can mix a little more cornstarch with water and add it to the filling, cooking until it thickens properly.

3. Can I make the lemon filling and meringue ahead of time?

Answer: It is best to make the lemon filling and meringue just before assembling and baking the pie. However, you can prepare the pie crust ahead of time. If you need to save time, you can make the lemon filling a few hours in advance and keep it warm until you’re ready to add the meringue and bake the pie. Avoid making the meringue too far in advance, as it is best when freshly whipped and immediately baked.

4. How do I ensure my meringue gets a nice, golden-brown color?

Answer: To achieve a nice, golden-brown color on your meringue, make sure your oven is preheated to the correct temperature (usually around 350°F or 175°C). Place the pie on a middle or upper rack in the oven, where the heat will more evenly brown the meringue. Bake until the meringue is set and the peaks are golden brown, usually about 10-15 minutes. Keep a close eye on it to prevent burning.

5. How should I store leftover lemon meringue pie?

Answer: Store leftover lemon meringue pie in the refrigerator. Cover it loosely with plastic wrap or aluminum foil to protect the meringue but avoid sealing it tightly, which can cause condensation and make the meringue weep. The pie is best eaten within 1-2 days, as the meringue may start to lose its texture and the crust may become soggy over time.

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