Grandma’s Lemon Meringue Pie is a timeless dessert that captures the perfect harmony of sweet and tart. With its silky lemon filling, golden flaky crust, and cloud-like meringue topping, this pie is more than just a treat—it’s a slice of nostalgia. The filling is made with fresh lemon juice and zest, thickened with flour and cornstarch, and enriched with butter and egg yolks for a velvety texture. The meringue is whipped to glossy peaks and baked until lightly browned, creating a dramatic finish that’s as beautiful as it is delicious. Whether you’re reviving a family tradition or starting a new one, this pie is a showstopper that brings warmth and joy to any table.
Ingredients:
🍋 For the Lemon Filling:
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1½ cups water
- 2 medium lemons, juiced and zested
- 2 tablespoons unsalted butter
- 4 egg yolks, beaten
🥧 For the Crust:
- 1 (9-inch) prepared pie crust, baked
☁️ For the Meringue:
- 4 egg whites
- ½ cup white sugar
Instructions:
- Bake the Pie Crust:
Preheat your oven to 350°F (175°C). If using a store-bought crust, follow package instructions to blind bake until golden and crisp. Let it cool completely before adding the filling. This step ensures your crust stays firm and doesn’t get soggy from the lemon filling. - Prepare the Lemon Filling:
In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring constantly, until the mixture thickens and begins to bubble. This process activates the starches and creates a smooth, pudding-like texture. - Temper the Egg Yolks:
In a small bowl, whisk the egg yolks. Slowly add about ½ cup of the hot lemon mixture to the yolks, whisking constantly to prevent curdling. Then pour the tempered yolks back into the saucepan and continue cooking for 2 more minutes, stirring constantly. Remove from heat and stir in the butter until melted and incorporated. - Fill the Pie:
Pour the hot lemon filling into the cooled pie crust. Smooth the top with a spatula and set aside while you prepare the meringue. - Make the Meringue:
In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until foamy. Gradually add sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. This step is crucial—undermixed meringue will collapse, while overmixed can become grainy. - Top the Pie with Meringue:
Spoon the meringue over the hot lemon filling, spreading it all the way to the edges to seal and prevent shrinking. Use the back of a spoon to create decorative peaks and swirls. - Bake the Pie:
Bake in the preheated oven for 20–25 minutes, or until the meringue is golden brown. Keep a close eye during the last few minutes to avoid burning the delicate topping. - Cool & Serve:
Let the pie cool at room temperature for at least 2 hours, then refrigerate for another 2–3 hours before slicing. This helps the filling set and prevents the meringue from weeping.
Tips & Variations:
- 🍊 Extra Zest: Add orange zest for a citrus twist.
- 🧁 Mini Pies: Use mini tart shells for individual servings.
- 🥄 No Waste: Use leftover egg yolks for custards or curds.
- 🧊 Storage: Store in the fridge loosely covered for up to 3 days. Avoid airtight containers—they can make the meringue soggy.
- 🍽️ Serving Suggestion: Pair with fresh berries or a dollop of whipped cream for added flair.
This pie is a tribute to the kind of love that’s baked into every bite—perfect for someone like you, My, who appreciates indulgent, visually stunning desserts with a story. Want to follow it up with a tropical fruit salad or a sugar-free twist on lemon bars? I’ve got ideas to keep the citrus celebration going!