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Grandma's Lemon Meringue Pie

Grandma's Lemon Meringue Pie

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Emilie S.

Emilie S.

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Lemon Filling: 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 mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
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Reviews

CARTHECOOK
2542

CARTHECOOK

9/23/2005

This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 tsp of vanilla extract (I don't like the way rinds feel when eaten).After I added the sugar mixture into the yolks,I turned down the temp on the stove and cooked the filling for 14 mins it turned out nice and thick.As for the meringue I turned the mixer on high and beat the whites for about 2 mins than I added 1/2 tsp of cream of tarter and 1/2 tsp of vanilla extract.Then I added the sugar (extra fine) and let the mixer do it's magic for about 14 mins. After baking I cooled the pie for and hour on the counter and put it in the frig. It turned perfect, the filling was just right and the meringue did not pull away from the pie and there was no liquid underneath the meringue.Happy baking.

AUDREY25
1304

AUDREY25

6/7/2005

Excellent recipe! Nice and lemony, not too sweet with good proportions of curd and meringue. My second attempt on lemon meringue pie. I recommend stirring the curd very frequently to prevent burning. Remove the curd from heat only after it becomes really, really thick. Meringue to be added onto hot curd, such that the meringue bottom will cook. If the meringue bottom is not cooked the meringue will liquify and the pie will fail. Also let the pie sit for an hour at room temperature after baking, then 3 hours in the fridge to ensure everything has solidified, else upon cutting it the curd will ooze. Simple ingredients, but requires some understanding of how the meringue cooks ...

TRUDY WOLCOTT
1070

TRUDY WOLCOTT

12/23/2003

Update 12/03: I still think this is a great recipe. In perfecting my technique, I'd like to suggest mix in one bowl the water, lemon zest, and lemon juice; mix in another bowl the sugar, flour, cornstarch, and salt. 12/02: This is a successful recipe for a delicious pie. I tried another recipe twice before for this kind of pie but the results were less than desirable. This recipe came out just right. The filling was firm, not runny! I zested 1 lemon rather than 2, but used the juice of 2. I'd like to offer the following: The recipe doesn't tell you about cooling and refrigeration. I let my pie cool 1 hr on a cookie rack, 3-6 hrs uncovered in the refrig before slicing, after 6 hrs in refrig, cover the pie (I used foil rather than plastic wrap.) Thanks Emilie S for passing this along. My hubbie and I are very grateful. I'll be making 3 of these for Christmas dessert.

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