Grandmother'S Lemon Meringue Pie(Serves 6; Do Not Freeze)
A classic lemon meringue pie featuring tangy lemon filling and fluffy meringue topping, perfect for citrus lovers and special occasions that call for a sweet, tangy dessert.
Ingredients
Instructions
- Whisk egg yolks in the top of a double boiler.
- Add lemon juice, grated lemon rind, cornstarch, and cold water; blend well.
- Add sugar, boiling water, and butter; heat and stir until thick. Cover and cool.
- Beat egg whites until stiff peaks form.
- Add cream of tartar and confectioners sugar to the egg whites.
- Beat the mixture until well combined.
- Pour the lemon filling into a cooked pie shell.
- Cover with the meringue mixture.
- Bake at 225°F until golden brown, about 20 to 30 minutes.
- Cool on a rack away from drafts.
Tips & Substitutions
For best results, use fresh lemons for the juice and zest, as they provide the most vibrant flavor. If you don't have cornstarch, you can substitute with an equal amount of arrowroot powder for thickening. Ensure your egg whites are free from yolk for the meringue to achieve stiff peaks. Adding a pinch of salt can also enhance the flavor of the meringue.
Serving Suggestions
Serve the lemon meringue pie chilled for a refreshing dessert. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. For a delightful meal, consider serving alongside Mom Sims' Cobbler as part of a comforting family dinner.
Storage & Reheating
Store any leftover pie in the refrigerator, covered loosely with plastic wrap to prevent excessive moisture buildup. It is best enjoyed fresh but can be kept for up to 3 days. Reheat a slice briefly in the microwave, just enough to warm it without melting the meringue too much.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Lemon Meringue Pie(Serves 6; Do Not Freeze) contains roughly 241 calories, with 1g protein, 57g carbohydrates, and 1g fat. It is an excellent source of potassium (62% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the lemon filling ahead of time?
Yes, you can prepare the lemon filling in advance and refrigerate it. However, it's best to assemble the pie and bake the meringue just before serving to maintain the texture and freshness.
Why did my meringue weep?
Weeping meringue can occur due to excess moisture or undercooking. Ensure your egg whites are whipped to stiff peaks and that the meringue is baked until it's golden brown and set. Avoid covering the pie while it cools to prevent condensation.
Can I use a store-bought pie crust?
Absolutely! A store-bought pie crust can save time and ensure a consistent texture. Just make sure to pre-bake it according to the package instructions before adding the lemon filling for optimal results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).