classic lemon meringue pie

There’s nothing quite like a classic lemon meringue pie, especially when it’s made with love just like Grandma used to make. Here’s a recipe for Grandma’s Lemon Meringue Pie:

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3-4 tablespoons ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks, lightly beaten
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 2 tablespoons unsalted butter

For the Meringue:

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

For the Pie Crust:

1. In a large bowl, combine the flour and salt. Add the cold cubed butter and using a pastry blender or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, tossing with a fork until the dough comes together.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C).
5. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides of the dish. Trim any excess dough and crimp the edges.
6. Line the pie crust with parchment paper or foil, and fill it with pie weights or dried beans. Bake for 15 minutes.
7. Remove the pie weights and parchment paper/foil, then continue baking for another 10-15 minutes, or until the crust is golden brown. Allow the crust to cool completely.

For the Lemon Filling:

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
3. Remove the saucepan from the heat. Gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks, whisking constantly to temper the eggs.
4. Return the egg mixture to the saucepan and whisk until well combined. Place the saucepan back on the heat and bring the mixture to a gentle boil, stirring constantly.
5. Boil for 1-2 minutes, then remove from heat.
6. Stir in the lemon zest, lemon juice, and butter until the butter is melted and the filling is smooth.
7. Pour the lemon filling into the cooled pie crust and set aside.

For the Meringue:

1. Preheat your oven to 350°F (175°C).
2. In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
3. Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
4. Beat in the vanilla extract.
5. Spread the meringue over the hot filling, making sure to spread it all the way to the edges to seal in the filling.
6. Use the back of a spoon to create peaks in the meringue.
7. Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
8. Remove the pie from the oven and allow it to cool completely on a wire rack.
9. Once cooled, refrigerate the pie for at least 4 hours or overnight before serving to allow the filling to set.

Enjoy your Grandma’s lemon meringue pie as a delightful and nostalgic dessert!