Grandmothers Lemon Meringue Pie
Lemon meringue pie is a favorite among pie lovers because of the tangy lemon curd filling and the creamy meringue topping. This Grandmother’s lemon meringue pie recipe includes everything you would want from this easy lemon dessert, including the light golden hue on the meringue and the creamy lemon curd, filling. If you are discouraged to try pie recipes because of the challenges of making pie crust, this version uses a pre-baked pastry shell for easy preparation. The shell can be one that you have prepared from your favorite crust recipe or one you have purchased from the grocery store. Part of what puts the lemon in this lemon dessert is the substantial use of lemon juice and lemon zest. The juice adds acidic tanginess to the filling, while the oils from the lemon zest add the floral scent the one attributes with lemon curd. The yolks are integral to thickening the curd mixture and giving it its signature yellow hue.
This is a printable recipe.
1 - 9 inch baked pie crust
1 1/4 cups granulated sugar
1/4 cup all purpose flour
3 Tablespoons cornstarch
1/4 teaspoon salt
3 cups boiling water
3 egg yolks, slightly beaten
1 Tablespoon butter
1 Tablespoon grated lemon rind
* Avoid the bitter white part of the peel
1/2 cup strained lemon juice
3 egg whites
1/4 teaspoon cream of tartar
6 Tablespoons extra fine granulated sugar
Prepare pie crust pastry for one 9-inch baked pie crust.
Let the crust cool before filling.
To make the filling:
In a saucepan, using a whisk, combine the sugar, flour, cornstarch and salt.
Gradually stir in the boiling water and cook over medium heat until the mixture has thickened, stirring constantly so as not to scorch the bottom.
Once thickened, cook for 2 minutes longer, stirring.
Remove from heat and stir a spoonful of the hot mixture into the beaten eggs to temper.
Add egg mixture back into hot mixture, stirring well.
Cook one minute, stir constantly.
Remove from heat and stir in butter, grated lemon rind and lemon juice. Cool to lukewarm and pour into the baked pie shell.
To make the meringue:
Preheat oven to 375˚F.
Use an electric mixer to beat the egg whites and cream of tartar to form stiff but moist peaks.
The consistency should be so you could flip the bowl without the eggs sliding out.
Very gradually beat in the sugar.
Use a spatula to dollop the meringue onto the lukewarm pie filling covering the entire top.
Be sure the meringue touches the pastry crust rim all the way around the pie to form a seal.
Swirl the points with the spatula.
Bake in the preheated oven until the tips become golden (about 5-7 minutes), watching very carefully so you do not burn the meringue.
Cool at room temperature before slicing.
To serve your pie, dip a clean, large, sharp knife into warm water before slicing each piece.
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Nutrition Facts for: Grandmothers Lemon Meringue Pie From Grandmother's Kitchen
Ingredients: Pie crust, granulated sugar, flour, cornstarch, salt, water, eggs, buter, lemons, cream of tartar.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings. * Per Serving:Calories 368, Calories from Fat 97, Total Fat 10.8g 17%, Saturated Fat 3.2g 16%, Cholesterol 83mg 28%, Sodium 276mg 12%, Potassium 95mg 3%, Carbohydrates 66.3g 22%, Dietary Fiber 0.7g 3%, Sugars 52.2g, Protein 4.2g, Vitamin A 8%, Vitamin C 13%, Calcium 2%, Iron 6%
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