Grandma's Lemon Meringue Pie
This classic lemon meringue pie features a tangy lemon curd filling topped with a fluffy meringue. It’s a delightful dessert that's perfect for any occasion, bringing a taste of tradition to your table.
Equipment
- 1 9-inch pie pan
- multiple mixing bowls
- 1 whisk
- 1 medium saucepan
- 1 rubber spatula
- 1 electric mixer optional
- 1 baking sheet
- 1 electric stove or oven
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter Softened
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 large egg yolk
- 2 to 4 tablespoons cold water
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 ½ cups water
- 3 large egg yolks Lightly beaten
- 2 tablespoons unsalted butter
- ½ cup freshly squeezed lemon juice About 2-3 lemons
- 1 tablespoon lemon zest
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, butter, sugar, and salt. Mix until crumbly. Add egg yolk and cold water gradually until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Roll out the chilled dough on a floured surface and fit it into the pie pan. Trim the edges and prick the bottom with a fork. Bake in the preheated oven for 15-20 minutes or until lightly golden. Set aside to cool.
- In a saucepan, whisk together sugar and cornstarch. Gradually stir in the water, then add the beaten egg yolks. Cook over medium heat, stirring constantly until thickened and bubbly.
- Remove from heat and stir in butter, lemon juice, and lemon zest. Pour the mixture into the baked pie crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form and glossy. Stir in vanilla extract.
- Spread the meringue over the lemon filling, making sure it touches the crust to prevent shrinkage. Use a spatula to create peaks and swirls.
- Bake the pie in the oven for 10-12 minutes or until the meringue is golden.
- Allow the pie to cool at room temperature for at least 2 hours before serving.
Notes
Make sure the mixing bowl and beaters are clean and free of grease for best meringue results.
You can use store-bought pie crust if you prefer a quicker option.
Leftovers can be covered loosely with plastic wrap and stored in the refrigerator for up to 2 days.