Description
Grandma’s Lemon Meringue Pie features a tart and smooth homemade lemon curd filling made with fresh lemon juice and zest, topped with a sweet and fluffy meringue.
Ingredients
Scale
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 medium lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) prepared pie crust, baked
- 4 egg whites
- ½ cup white sugar
Instructions
- Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).
- In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until boiling. Stir in butter until melted.
- Place the beaten egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture.
- Whisk the egg yolk mixture back into the remaining sugar mixture in the saucepan. Bring to a boil again and cook, stirring constantly, until thickened. Remove from heat and pour into the pre-baked pie crust.
- In a clean bowl, beat the egg whites with an electric mixer until foamy. Gradually add ½ cup sugar while continuing to beat until stiff peaks form.
- Spread the meringue over the lemon filling, sealing the edges to the crust.
- Bake the pie for 20 to 25 minutes, or until the meringue is golden brown.
- Allow the pie to cool slightly before slicing and serving.
Notes
- This pie is best enjoyed fresh but can be stored in the refrigerator.
- Ensure the meringue is sealed well to prevent shrinking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg