Grandma’s Lemon Meringue Pie is a timeless dessert that captures the essence of classic comfort baking. This pie is renowned for its harmonious blend of tangy lemon filling and sweet, fluffy meringue, all nestled within a buttery graham cracker crust.
At the heart of this pie is the zesty lemon filling, which combines the tartness of fresh lemon juice with a rich, smooth custard base. The filling is carefully cooked to achieve a velvety texture that balances sweetness with a citrusy punch. Infused with a hint of lemon zest, this filling delivers a bright and invigorating flavor that’s both refreshing and indulgent.
The meringue topping is where the pie truly shines, creating a cloud-like layer that contrasts beautifully with the dense lemon custard. Light and airy, the meringue is made from whipped egg whites and sugar, achieving a glossy, billowy texture. When baked, the meringue develops a delicate golden-brown crust, adding a touch of elegance and a slight crispness to each bite.
The graham cracker crust provides a perfect base, offering a crunchy and slightly sweet contrast to the creamy filling and soft meringue. Its buttery richness complements the pie’s flavors, tying together the different elements into a cohesive and satisfying dessert.
Grandma’s Lemon Meringue Pie is more than just a treat; it’s a nostalgic experience that evokes memories of family gatherings and home-baked goodness. Whether served at a holiday feast or as a special weekend dessert, this pie is sure to delight with its delightful balance of flavors and textures. It’s a classic that stands the test of time, cherished for its ability to bring a sense of warmth and joy to any occasion.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Lemon Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1 ½ cups water
- 4 large egg yolks (beaten)
- ½ cup fresh lemon juice (about 2 lemons)
- 2 tbsp unsalted butter
- 1 tbsp lemon zest
For the Meringue:
- 4 large egg whites
- ¼ tsp cream of tartar
- ½ cup granulated sugar
- ½ tsp vanilla extract
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
- Bake for 8-10 minutes until lightly golden. Allow to cool completely.
- Make the Lemon Filling:
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water and cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
- Remove from heat. Whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then gradually whisk the egg yolk mixture back into the saucepan.
- Return to heat and cook for 2-3 minutes until thickened, stirring constantly. Remove from heat and stir in lemon juice, butter, and lemon zest until smooth.
- Pour the lemon filling into the cooled pie crust, spreading it evenly.
- Prepare the Meringue:
- 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.
- Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
- Spread the meringue over the lemon filling, making sure to seal the edges of the meringue to the crust to prevent it from shrinking during baking. Swirl the top with a spoon or spatula for a decorative effect.
- Bake the Pie:
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
- Allow the pie to cool at room temperature for at least 2 hours to let the filling set properly before serving.
Tips:
- Tempering the Egg Yolks: Be sure to temper the egg yolks with a small amount of the hot mixture before adding them to the saucepan to prevent curdling.
- Meringue Tips: For best results, ensure that your mixing bowl and beaters are completely clean and free of grease, as any residual fat can prevent the egg whites from whipping properly.
- Cooling Time: Let the pie cool completely at room temperature before slicing to ensure the filling has set correctly.
Enjoy this classic lemon meringue pie with its tangy lemon filling and sweet, airy meringue topping for a delightful dessert experience!
