Grandma’s Lemon Meringue Pie

Grandma’s Lemon Meringue Pie is a timeless classic that combines a tangy lemon filling with a fluffy, sweet meringue topping. This pie is the perfect balance of tart and sweet, with a smooth, creamy texture in every bite. Whether you’re preparing for a family gathering or simply craving a comforting dessert, this pie is sure to impress with its refreshing citrus flavor and light meringue topping. It’s an easy recipe that’s perfect for any occasion!

Ingredients:
For the crust:

• 1 pre-made pie crust (or homemade, if preferred)

For the lemon filling:

• 1 1/4 cups granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3 large egg yolks, beaten
• 2 tablespoons butter
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 teaspoon vanilla extract

For the meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar

Instructions:

1. Prepare the Pie Crust: Preheat the oven to 350°F (175°C). Place your pre-made pie crust in a pie dish and bake according to package instructions until golden. Set aside to cool.
2. Make the Lemon Filling: In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually add water, whisking until smooth. Cook over medium heat, whisking constantly until the mixture thickens and starts to boil.
3. Add Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the hot sugar mixture into the egg yolks while whisking continuously (this is called tempering). Once mixed, pour the egg mixture back into the saucepan with the remaining sugar mixture and cook for another 2 minutes until thickened.
4. Finish the Filling: Remove from heat and stir in butter, lemon juice, lemon zest, and vanilla extract. Pour the lemon filling into the cooled pie crust and set aside.
5. Prepare the Meringue: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
6. Assemble the Pie: Spoon the meringue onto the lemon filling, spreading it to cover the edges to seal in the filling. Use the back of a spoon to create peaks and swirls on top.
7. Bake the Pie: Bake at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
8. Cool and Serve: Allow the pie to cool for at least 2 hours before slicing to ensure the filling sets properly. Serve chilled and enjoy!

Grandma’s Lemon Meringue Pie is the perfect balance of sweet, tart, and light, making it a dessert everyone will love!