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grandmas best-ever lemon meringue pie

(2 ratings)
Recipe by
Linda Smith
Oelwein, IA

This was my grandmothers recipe I had to go through her notes and try to decipher what she meant I have made this a lot since so I must have done it right. Enjoy

(2 ratings)
yield 8 serving(s)
prep time 45 Min
cook time 15 Min
method Bake

Ingredients For grandmas best-ever lemon meringue pie

  • 1 1/2 c
    sugar
  • 1 1/2 c
    water
  • 1/2 tsp
    salt
  • 1/2 c
    cornstarch
  • 1/3 c
    water
  • 4 lg
    egg yolks (slightly beaten)
  • 1/2 c
    lemon juice
  • 3 Tbsp
    butter
  • 1 tsp
    greated lemon peel (zest)
  • 4 lg
    egg whies
  • 1/4 tsp
    salt
  • 1/2 c
    sugar
  • 1
    baked pie shell

How To Make grandmas best-ever lemon meringue pie

  • 1
    Combine sugar, 1 1/2 cups water and salt in saucepan; heat to boiling.
  • 2
    Mix cornstarch and 1/2 cup water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
  • 3
    Combine egg yolks and lemon juice stir into thickened mixture.
  • 4
    Return to heat and cook, stirring constanly Until mixture bubbles again.
  • 5
    Remove from heat. Stir in butter and lemon peel (zest)
  • 6
    Cover and cool until lukewarm.
  • 7
    For Meringue
  • 8
    add salt to egg whites; beat until frothy.
  • 9
    Gradually add 1/2 cup sugar, beating until glossy peaks are formed.
  • 10
    Stir 2 rounded tablespoons of meringue into lukewarm filling.
  • 11
    Pour filling into cool pie shell, pile remaining meringue on top and spread lightly over filling' spreading evenly to edge of crust
  • 12
    Bake in slow oven 325 degrees about 15 minutes or until lightly browned.
  • 13
    Cool on rack at least 1 hour before cutting.

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