Grandma’s Lemon Meringue Pie Recipe
Lemon meringue pie has long been a beloved dessert, celebrated for its perfect balance of tart and sweet. A crisp, buttery crust cradles a silky lemon filling, topped with a cloud of light, fluffy meringue that browns beautifully in the oven. Each bite offers a mix of textures and tastes that feels both comforting and indulgent. The bright citrus notes and airy topping make it a dessert that stands out at family gatherings or holiday tables.
Making this classic pie is a rewarding experience. From preparing the buttery crust to whipping the meringue to soft peaks, every step highlights simple ingredients transformed into something special. Whether served warm or chilled, this lemon meringue pie evokes nostalgia and delight in every slice.
Ingredients Needed
| Ingredient | Quantity | Approximate Calories |
|---|---|---|
| All-purpose flour | 1 1/4 cups | 570 |
| Unsalted butter | 1/2 cup, cold and cubed | 810 |
| Granulated sugar | 1 cup | 770 |
| Eggs | 4 large | 280 |
| Lemon juice | 1/2 cup, freshly squeezed | 20 |
| Lemon zest | 1 teaspoon | 2 |
| Cornstarch | 2 tablespoons | 60 |
| Salt | 1/4 teaspoon | 0 |
| Water | 1/2 cup | 0 |
| Whipped egg whites | 4 large eggs | 68 |
These ingredients come together to create a crisp, buttery crust, a smooth and tangy lemon filling, and a light, fluffy meringue topping. The calorie values are approximate and can vary depending on brands and measurements used.
Step by Step Cooking Instructions
Prepare the Crust
In a medium bowl, combine the all-purpose flour and a pinch of salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Press the dough into a pie pan evenly and chill in the refrigerator for at least 30 minutes before baking.
Blind Bake the Crust
Preheat the oven to 375 degrees Fahrenheit. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until the crust is lightly golden. Allow it to cool while preparing the lemon filling.
Make the Lemon Filling
In a medium saucepan, whisk together sugar, cornstarch, salt, lemon juice, and water over medium heat. Cook until the mixture thickens and starts to bubble. Remove from heat and stir in egg yolks one at a time, then add lemon zest. Return to low heat and cook for another 2 to 3 minutes until smooth and creamy. Pour the filling into the baked crust.
Prepare the Meringue
In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form and the meringue is glossy. Spread the meringue over the warm lemon filling, making sure to seal the edges so it does not shrink.
Bake and Cool
Bake the pie at 350 degrees Fahrenheit for 10 to 12 minutes or until the meringue is golden brown on top. Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving to let the filling set.
Tips for customizing the Recipe
You can adjust the sweetness or tartness of the lemon filling to suit your taste by adding a little more sugar or lemon juice. For a richer texture, fold in a small amount of cream or butter into the filling.
Experiment with different crusts such as a cookie base or nut crust for a unique texture and added taste. For the meringue, try adding a small pinch of vanilla or almond extract to enhance the aroma. You can also decorate the top with thin lemon slices or a light dusting of powdered sugar for an attractive presentation.
Nutritional Information
Each slice of Grandma’s Lemon Meringue Pie offers a combination of carbohydrates, protein, and fat. The buttery crust provides energy and a satisfying texture while the lemon filling delivers a source of vitamins and natural acidity that balances the sweetness. Eggs in the filling and meringue contribute protein, making the dessert slightly more filling than a typical pie.
The meringue topping adds a light and airy texture with minimal calories compared to the filling and crust. By enjoying a moderate portion, you can indulge in a classic dessert without consuming excessive calories.
For a lighter option, you can reduce the sugar in the filling or use a low-fat alternative for the crust. Adding fresh fruit on the side can enhance nutrients and add a fresh touch to each serving. This pie remains a delightful choice that is both satisfying and visually appealing.
Serving Suggestion
Serve Grandma’s Lemon Meringue Pie chilled to enjoy the smooth and creamy filling with the light, airy meringue on top. Cut the pie into generous slices and arrange on dessert plates for a beautiful presentation. Adding a few fresh berries or a thin slice of lemon on the side enhances the visual appeal and adds a hint of freshness.
For a special touch, pair each slice with a small scoop of vanilla ice cream or a dollop of whipped cream. The combination of textures and temperatures creates a delightful eating experience that is perfect for family gatherings or celebrations. This pie can also be served as a refreshing finish to a summer meal or enjoyed anytime as a classic dessert.
How to Store and Keep Fresh
Store the lemon meringue pie in the refrigerator to maintain the texture of the filling and the lightness of the meringue. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from absorbing other odors and to keep the meringue from drying out.
The pie will stay fresh for up to three days in the refrigerator. Avoid storing it at room temperature for long periods as the meringue can soften and the filling may lose its structure. For best results, serve chilled and cut just before serving to preserve its creamy consistency and delicate texture.
Conclusion
Grandma’s Lemon Meringue Pie is a timeless dessert that combines a crisp crust, smooth lemon filling, and light, airy meringue topping. Each slice delivers a perfect balance of tanginess and sweetness that is both refreshing and satisfying. It is a dessert that impresses with its taste and appearance while remaining approachable to make at home.
The recipe offers flexibility for customization, whether adjusting the tartness of the filling, enhancing the meringue, or experimenting with different crusts. Chilled and served with a touch of fresh fruit or a dollop of cream, this pie is ideal for family gatherings, celebrations, or a simple indulgence. With careful preparation and attention to detail, it can become a standout dessert that everyone will enjoy.
FAQs
Q1: Can I make Grandma’s Lemon Meringue Pie ahead of time?
Yes, the pie can be prepared a day in advance. Store it in the refrigerator in an airtight container to keep the filling creamy and the meringue light.
Q2: Can I use a different type of crust instead of a traditional pie crust?
Absolutely. You can use a cookie crust, graham cracker base, or a nut crust for a different texture and added taste while keeping the pie delicious.
Q3: How long will the pie stay fresh in the refrigerator?
When stored properly in the refrigerator, the pie will stay fresh for up to three days. It is best to serve chilled and cut just before serving to maintain the texture of the filling and meringue.
