Grandma’s Lemon Meringue Pie Recipe

Ingredients:

For the Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cut into small cubes
• 3-4 tablespoons ice water

For the Filling:

• 1 cup granulated sugar
• ⅓ cup cornstarch
• 1 ½ cups water
• 4 large egg yolks, lightly beaten
• ½ cup freshly squeezed lemon juice
• Zest of 2 lemons
• 2 tablespoons unsalted butter

For the Meringue:

• 4 large egg whites, at room temperature
• ½ teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract

Instructions:

1. Prepare the Crust:

   • In a large mixing bowl, combine the flour and salt.
   • Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
   • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

3. Roll out the Crust:

   • On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish.
   • Carefully transfer the dough to the pie dish and trim any excess dough from the edges. Crimp the edges decoratively.
   • Prick the bottom of the crust with a fork to prevent air bubbles from forming during baking.

4. Blind Bake the Crust:

   • Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans.
   • Bake the crust in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
   • Remove the weights and parchment paper/foil, then return the crust to the oven and bake for an additional 10 minutes, or until the bottom is golden brown.
   • Remove from the oven and allow to cool while preparing the filling.

5. Prepare the Filling:

   • In a medium saucepan, whisk together the sugar and cornstarch.
   • Gradually whisk in the water until smooth.
   • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
   • Boil for 1 minute, then remove from heat.

6. Temper the Eggs:

   • In a separate bowl, lightly beat the egg yolks.
   • Gradually whisk in about ½ cup of the hot sugar mixture to temper the eggs, then pour the egg mixture back into the saucepan with the remaining sugar mixture, whisking constantly.

7. Cook the Filling:

   • Place the saucepan back over medium heat and cook, stirring constantly, for an additional 2-3 minutes, or until the filling thickens further.
   • Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth.

8. Pour the Filling into the Crust:

   • Pour the lemon filling into the pre-baked pie crust and spread it evenly.

9. Make the Meringue:

   • In a clean mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
   • Gradually add the sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form.
   • Beat in the vanilla extract until well combined.

10. Top the Pie with Meringue:

    • Spread the meringue over the warm lemon filling, making sure to spread it all the way to the edges of the crust to seal it completely.
    • Use the back of a spoon to create peaks in the meringue.

11. Bake the Pie:

    • Place the pie in the preheated oven and bake for 10-12 minutes, or until the meringue is golden brown.
    • Keep a close eye on it to prevent burning.

12. Cool and Serve:

    • Allow the pie to cool completely on a wire rack before slicing and serving.
    • Enjoy your Grandma’s Lemon Meringue Pie!

This recipe yields a classic lemon meringue pie with a tangy, creamy filling and a fluffy, sweet meringue topping. Enjoy making and sharing this delicious dessert with your loved ones!