# Grandma’s Lemon Meringue Pie
Come take a journey through time with every zesty and sweet spoonful of this timeless lemon meringue pie recipe. Embrace the perfect concoction of tangy lemon filling, coupled with feathery meringue, that will undeniably wow your guests and transport them back to grandma’s kitchen!
**Prep Time:** 30 minutes
**Bake Time:** 25 minutes
**Total Time:** 55 minutes
**Servings:** 8 slices
## Why Make This Recipe
There’s a reason why this recipe has been passed down generations. It’s the perfect balance between tangy and sweet, the softness of the meringue complementing the slight tartness of the lemon. It’s a dessert that has stood the test of time, beloved by all ages.
## How to Make Grandma’s Lemon Meringue Pie
### Ingredients
#### For the Pie Crust:
– 1. 1 1/2 cups all-purpose flour
– 2. 1/2 cup unsalted butter, cold and cubed
– 3. 1/4 cup ice water
#### For the Lemon Filling:
– 1. 1 cup granulated sugar
– 2. 1/4 cup cornstarch
– 3. 1/4 teaspoon salt
– 4. 1 1/2 cups water
– 5. 3 egg yolks (reserve whites for meringue)
– 6. 1/3 cup fresh lemon juice
– 7. 1 tablespoon lemon zest
– 8. 2 tablespoons unsalted butter
#### For the Meringue:
– 1. 3 egg whites
– 2. 1/4 teaspoon cream of tartar
– 3. 6 tablespoons granulated sugar
### Directions
1. **Making The Pie Crust**
– Start by preheating the oven to 350°F (175°C).
– In a bowl, mix together the flour and the cold, cubed butter. Continue mixing till you get a texture similar to coarse crumbs.
– Add the ice water little by little, mixing just enough to make the dough come together.
– Roll out the dough and place it into a 9-inch pie pan. Trim off any excess and flute the edges.
– Line the crust filled with pie weights and bake for 10 minutes. Remove the weights and bake for another 5 minutes until it turns golden.
2. **Making The Lemon Filling**
– In a saucepan, whisk together the sugar, cornstarch, and salt.
– Gradually stir in the water, then cook over medium heat until it thickens.
– Remove from heat and whisk in the egg yolks, lemon juice, lemon zest, and butter.
– Return to heat and cook until smooth and thick. Pour this mixture into your pre-baked pie crust.
3. **Making The Meringue**
– Beat egg whites and cream of tartar until you see soft peaks forming.
– Gradually add sugar and continue beating until stiff peaks form.
– Spread meringue over the hot lemon filling, sealing the edges to prevent shrinking.
4. **Baking The Pie**
– Bake for an additional 10-12 minutes, or until the meringue turns golden brown.
– Cool the pie at room temperature, then refrigerate it for a minimum of 1 hour before serving.
## How to Serve Grandma’s Lemon Meringue Pie
Serve chilled, directly from the refrigerator to maintain its firmness. Pair it with a hot cup of tea to enhance your dessert experience.
## How to Store Grandma’s Lemon Meringue Pie
Store this delightful pie in the refrigerator, preferably covered, to maintain its freshness. It can last up to 3 days when stored properly.
## Tips to Make Grandma’s Lemon Meringue Pie
1. Ensure that your meringue and the lemon filling are both hot when you combine them. This helps to prevent the meringue from shrinking.
2. To prevent the pie crust from getting soggy, pre-bake the crust before adding the filling.
3. Whisk the egg yolks well before adding to the lemon filling to avoid lumps.
## Variation (if any)
For a different twist, you could add passion fruit to your lemon filling. This gives your pie an exotic and tangy taste.
## FAQs
**Q.1. Can I use bottled lemon juice instead of fresh?**
While you can use bottled lemon juice, fresh is always the best option for the most vibrant flavor.
**Q.2. Why is my meringue shrinking?**
Meringue can shrink if it’s made with too much sugar or baked at too low a temperature.
**Q.3. Why is my pie crust soggy?**
To avoid a soggy pie crust, consider blind baking it first. This means baking the crust first before adding the filling.
Savor the sublime marriage of tart lemon and sweet meringue, a much-loved classic treat! 🍋🥧