Ingredients for Grandma's Lemon Meringue Pie
- White Sugar
- All Purpose Flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- Lemons, Juice And Zest Of
- 4 tablespoons (1/2 stick) unsalted butter
- 4 large egg yolks
- Pie Crusts
- 4 large egg whites
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How to Make Grandma's Lemon Meringue Pie
- Preheat oven to 350°F (175°C).
- **Make the Lemon Filling:** In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup all-purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon salt.
- Stir in 1 cup water, 1 cup fresh lemon juice, and 1 tablespoon lemon zest.
- Cook over medium-high heat, stirring constantly, until the mixture comes to a rolling boil and thickens.
- Remove from heat and stir in 4 tablespoons (1/2 stick) unsalted butter.
- In a separate bowl, whisk 4 large egg yolks slightly.
- Gradually whisk 1/2 cup of the hot lemon filling into the egg yolks to temper them.
- Whisk the tempered egg yolk mixture back into the remaining lemon filling.
- Return the mixture to medium heat. Cook, stirring constantly, until the filling thickens further (about 1 minute).
- Remove from heat and strain the filling through a fine-mesh sieve into a bowl to remove lumps. Let cool completely.
- **Make the Meringue:** In a large, clean, grease-free glass or metal bowl, beat 4 large egg whites until soft peaks form.
- Gradually add 6 tablespoons granulated sugar, continuing to beat until stiff, glossy peaks form.
- Pour the cooled lemon filling into a 9-inch baked pie crust.
- Spread the meringue evenly over the filling, sealing the edges to the crust.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown and lightly firm.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
139g
Fat
22g
Carbs
16g
