Grandma's Lemon Meringue Pie
Grandma's Lemon Meringue Pie is a simple, old fashioned recipe that features fresh lemon juice. This recipe is a lemon pie without cornstarch instead using regular flour as a thickener. It's the perfect balance between sweet and tart, and the rustic appearance makes it a favorite among amateur bakers.
- 1 cup sugar
- 1/2 cup all-purpose flour
- 3 egg yolks
- 1/4 teaspoon salt
- 1 1/3 cups hot water
- 2/3 cup lemon juice about 3 lemons
- 3 egg whites
- 2 Tablespoons sugar
- 1 Prepared Pie Crust
Prepare pie crust as directed on the package. For the store bought, this typically means pricking with a fork and baking at 400 degrees F for 11 to 14 minutes.
In a small saucepan, add sugar, flour, egg yolks, salt, water and lemon juice. Heat over medium low until thick.
Pour into baked pie crust.
Beat egg whites and 2 tablespoons of sugar until the egg whites are stiff and stand up.
Spread onto lemon filling mixture.
Bake at 350 degrees F until the meringue is brown. Keep a close eye!
- Grandma's Lemon Pie uses fresh lemons. This gives a more authentic lemon flavor. Buy 3 lemons just to be safe to get the right amount of lemon juice.
- The trick to great lemon flavor is to get the lemon pulp in with the lemon juice. Avoid the seeds!
- Use hot water from the facet.
- You can use a homemade pie crust or a store bought; just be sure to pre-bake it. For the store bought, this typically means pricking with a fork and baking at 400 degrees F for 11 to 14 minutes.
- While making the lemon filling, be sure to stir constantly to prevent it from burning.
- The real lemon filling will go from watery to thick in the blink of an eye right about the time the mixture comes to a boil.
- When separating the egg yolks from the whites, be sure not to get any yolks in the white part. This will mess up the meringue.
- If you want a bigger meringue for this fresh lemon pie, add more whites.
- The lemon base is truly a lemon pudding. Try skipping the crust and meringue and just eating the pudding.
- Once you've browned the meringue, let it cool on a rack away from the stove top. The heat from the oven or stove top could cause the meringue to weep.
- Another way to prevent weeping of the meringue is to make sure you spread the meringue all the way to the crust all the way around the pie.
- Use the back of a spoon or a offset spatula to make decorative peaks and valleys in the meringue.
- Try some of our other favorite pie recipes: Grandma's Pumpkin Chiffon Pie and Impossible Pumpkin Pie.
Calories: 266kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 184mg | Potassium: 76mg | Fiber: 1g | Sugar: 29g | Vitamin A: 97IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg