Bringing Grandma's recipes to your kitchen, one slice at a time.

Dessert

Grandmother Lemon Meringue Pie

Grandmother Lemon Meringue Pie

Originally from my grandmother via my mom. I’ve adjusted it through the years to make it more tart, because that’s how my family likes it.

Cook time: 30 Min Prep time: 30 Min Serves: 8

Ingredients

1 9′ pastry shell, baked

FILLING
1 – 1/4 c sugar
1 dash(es) sea salt
6 Tbsp cornstarch
2 c boiling water
grated rind of one large lemon
1/4 c unsalted butter
3 large egg yolks
1/2 c lemon juice

MERINGUE
6 Tbsp superfine sugar
3 large egg whites
1 tsp lemon juice
1 pinch fine sea salt

Directions

1. Mix sugar, sea salt, and cornstarch. Add the boiling water and grated lemon rind. Cook over medium heat, stirring constantly until thickened. Simmer 10 minutes. Stir in the butter.
2. Beat the egg YOLKS with the lemon juice. Gradually stir the egg yolk mixture into the hot filling and mix until well blended. Strain the mixture into the baked pastry shell. Bake 10 minutes at 400 degrees F.
3. Make the meringue: In a medium bowl, beat the three egg WHITES. Add the lemon juice and a tiny pinch of salt. Begin beating slowly at first, which will produce small, stable bubbles. After a minute or so, increase the speed and beat until soft peaks form. Beat in 6 tablespoons of superfine sugar, 1 or 2 tablespoons at a time until stiff peaks form, which will several minutes. If you don’t have superfine sugar, you can make your own by grinding granulated sugar in a food processor until very fine. This will make about 4 cups of meringue.
4. Spread the meringue onto the pie being sure to “seal” the edges by having the meringue touch all the edges of the pastry shell. Bake 20 minutes more at 375 degrees F.
5. There are two important things to know about making great meringue. 1) Be certain your bowl is absolutely clean. Don’t use a plastic bowl or an aluminum bowl because both can retain tiny amounts of oils from food even after being washed. Copper works best, but stainless steel or glass works well too. 2) The egg whites should be at room temperature.

 

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?