Grandmas Sunshine Lemon Meringue Pie

Grandmas Sunshine Lemon Meringue Pie

0.0 / 5 (0 Review)

Preparation time:45 Mins

Cooking time:40 Mins

Servings:8 slices

Ingredients:

• 1 ¼ cups (150g) all-purpose flour, plus more for dusting
• ½ teaspoon salt
• ½ cup (113g) cold unsalted butter, cut into ½-inch cubes
• 3-5 tablespoons ice water
• 1 ½ cups (300g) granulated sugar
• ¼ cup (30g) cornstarch
• ⅛ teaspoon salt
• 1 ½ cups (355ml) water
• ½ cup (120ml) lemon juice, freshly squeezed (from about 3-4 lemons)
• 2 tablespoons (28g) unsalted butter
• 4 large egg yolks, lightly beaten
• 1 tablespoon lemon zest, finely grated
• ¼ teaspoon lemon extract (optional, for extra punch)
• 4 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ½ cup (100g) granulated sugar
• ¼ teaspoon vanilla extract

Instructions:

• Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
• Gradually add ice water until dough just comes together.
• Form into a disc, wrap in plastic, and chill for at least 30 minutes.
• Roll out dough on a lightly floured surface.
• Transfer to pie plate, crimp edges, and prick bottom with a fork.
• Blind bake the crust: Line with parchment paper, add pie weights, and bake until lightly golden. Remove weights and parchment. Bake until fully golden and cooked through.
• In a saucepan, whisk together sugar, cornstarch, and salt.
• Gradually whisk in water until smooth.
• Cook over medium heat, stirring constantly, until thickened and bubbly.
• Remove from heat. Whisk a small amount of the hot mixture into the beaten egg yolks to temper them.
• Pour the egg yolk mixture back into the saucepan and cook, stirring constantly, until thickened.
• Remove from heat and stir in butter, lemon juice, lemon zest, and lemon extract (if using).
• In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
• Gradually add sugar, beating until stiff, glossy peaks form.
• Stir in vanilla extract.
• Pour the lemon filling into the pre-baked pie crust.
• Immediately spread the meringue evenly over the filling, ensuring it touches the crust all the way around to seal.
• Bake in a preheated oven until the meringue is golden brown. Alternatively, use a kitchen torch to brown the meringue.
• Cool completely before serving.

Nutrition Facts

Calories	350 calories
Fat	15g
Fiber	1g

Recipe Info

Category	Dessert
Cuisine	American

Recipe Introduction

Quick Hook

Ever get a craving for something tart, sweet, and utterly comforting? This Grandma's Lemon Meringue Pie recipe is pure sunshine in a slice.

Honestly, it's so good it'll make you wanna slap yo' mama, but please don't!

Brief Overview

This classic Lemon Meringue Pie Recipe Grandma probably baked for every family gathering. It's a bit of a project, maybe medium difficulty, taking about an hour and 20 minutes plus cooling.

It'll give you about 8 slices of pure joy.

Main Benefits

It is just the Best Lemon Meringue Pie . Packed with Vitamin C from the lemons, it's like a delicious, tart immune boost.

It's absolutely perfect for a summer barbecue or a comforting dessert after a Sunday roast. What makes this recipe special? It's the real deal , an Old Fashioned Lemon Meringue Pie from scratch, just like the ones you see in the movies.

Ready to relive some memories?

Let's Get Baking

Cracking The Crust - Tips and Tricks

This crust, oh my gosh, it's buttery perfection! You'll need flour, salt, cold butter, and ice water. Keep that butter ice cold ! It's crucial for a flaky crust.

Seriously, pop it in the freezer for 15 minutes before you start.

Lemon Love - Making The Filling

Now for the star, the lemon filling. This is where the magic happens. Sugar, cornstarch, salt, water, lemon juice, butter, egg yolks, zest, and extract are all you need.

The Lemon Meringue Pie Recipe Grandma used demanded fresh lemon juice. Trust me, it makes a huge difference.

Mastering The Meringue

The meringue! It is that fluffy cloud on top. Egg whites, cream of tartar, sugar, and vanilla extract are a must.

The trick is room temperature egg whites. The Easy Lemon Meringue Pie Recipe also needs the meringue to touch the crust all the way around to seal it.

Remember folks, baking this Homemade Lemon Meringue Pie is a labor of love. But trust me, when you pull that golden pie from the oven, it'll all be worth it.

Alright, let’s get down to brass tacks! We’re diving into the heart of Grandma's Lemon Meringue Pie : the ingredients and the kit you'll need.

Honestly, this Recipe For Lemon Meringue Pie is more about technique than fancy ingredients. I'm so excited to finally share the recipe with you all.

Time to Gather the Goods!

This ain’t just any Lemon Meringue Pie Recipe Grandma used to whip up. This is the Classic Lemon Meringue Pie Recipe , so pay attention!

Main Ingredients

Pastry Crust:

• 1 ¼ cups (150g) all-purpose flour: Plain old flour will do!
• ½ teaspoon salt: Just a pinch!
• ½ cup (113g) cold unsalted butter: This is key . It needs to be properly cold! Like, straight from-the-fridge cold.
• 3-5 tablespoons ice water: Add it gradually. You want a dough, not soup.

Lemon Filling:

• 1 ½ cups (300g) granulated sugar: Standard stuff.
• ¼ cup (30g) cornstarch: This is what thickens our filling!
• ⅛ teaspoon salt: Just a smidge.
• 1 ½ cups (355ml) water: Tap water is fine.
• ½ cup (120ml) lemon juice: Freshly squeezed. Trust me. Bottled stuff just doesn’t cut it. About 3-4 lemons should do the trick.
• 2 tablespoons (28g) unsalted butter: Adds richness.
• 4 large egg yolks: These are our little flavor bombs.
• 1 tablespoon lemon zest: Zest it before you juice those lemons!
• ¼ teaspoon lemon extract: (Optional) I add a splash for that extra Lemon Meringue Pie from Scratch zing!

Meringue:

• 4 large egg whites : At room temperature! Seriously. It makes a huge difference.
• ¼ teaspoon cream of tartar: This helps stabilize the meringue.
• ½ cup (100g) granulated sugar: The sweetness.
• ¼ teaspoon vanilla extract: A little somethin' somethin'.

Seasoning Notes

Think lemon, lemon, lemon! And a touch of vanilla. The cornstarch helps to get the filling just right. For a Homemade Lemon Meringue Pie , don't skip any of the essential spices.

Equipment Needed

• 9 inch pie plate: Glass or metal, whatever you've got!
• Mixing bowls: A few different sizes.
• Rolling pin: For rolling out that pastry!
• Saucepan: For the lemon filling.
• Whisk: Get those lumps out!
• Rubber spatula: For scraping every last bit of deliciousness.
• Hand mixer or stand mixer: For the meringue. Hand mixer is doable, but a stand mixer makes life so much easier.
• Kitchen torch (optional): For browning the meringue. It's cool and it is not mandatory.

Honestly, you don’t need every single gadget under the sun to make this Easy Lemon Meringue Pie Recipe . My Old Fashioned Lemon Meringue Pie came to be in a kitchen, with very few equipment.

Just the basics will do! Let's get started on making the Best Lemon Meringue Pie ever! How To Make Lemon Meringue Pie is easier than you think.

Conquer the Kitchen: Mastering a Cooking Method

Hey, you! Let's talk about cooking . Not just throwing stuff in a pan, but mastering a cooking method. It's like leveling up your culinary game.

Honestly, once you nail a technique, your food just tastes... better. Think about it perfectly seared scallops, fluffy rice, or even Grandma’s Lemon Meringue Pie with that dreamy meringue.

We're aiming for that "chef's kiss" every time. Let's dive in!

Prep Steps: The Secret to Success

Good prep is everything . It's all about the mise en place . Before you even think about turning on the hob, get your ingredients measured, chopped, and ready.

This stops that mad scramble mid-cook! Saves your stress levels too, trust me. It also stops you burning that onion.

Here are a few tips: read through the whole recipe before you begin, use bowls for your chopped veggies and meat, and keep your workspace clean.

Safety first! Always wash your hands before cooking and watch those knife skills. And definitely don't text whilst near hot oil.

Step-by-Step Simplicity

Alright, here’s the process broken down.

1. Preheat your oven to 220 degrees Ceus . High heat is key for browning.
2. Place your prepared pie crust on a baking sheet.
3. Pour your lemon filling into the crust.
4. Gently spread the meringue over the lemon filling, making sure it touches the crust's edge. This is essential!
5. Bake for 3- 5 minutes , watching closely so the meringue browns.
6. Remove from oven. Let cool completely. It can take hours, resist the urge to cut straight into it.

For the meringue, you want it lightly golden. Don't let it burn. It should hold its shape. The lemon filling should be bubbling when it goes in. Temperature is critical in this!

Pro Tips: Level Up Your Lemon Meringue Pie

Here are some pro tips. For the Recipe For Lemon Meringue Pie , always use cold ingredients. This makes the flakiest crust.

Don't overmix the dough. It'll make it tough. For the meringue, use room temperature egg whites. They whip up better. Common mistake? Overbaking the pie.

It dries out the filling. Don't do it! It'll look like an Old Fashioned Lemon Meringue Pie , but taste like an old shoe.

Want to save time? You can make the pie crust a day ahead. Wrap it well and keep it in the fridge.

Honestly, Lemon Meringue Pie Recipe Grandma always used to say, "A little planning is worth a lot of pie". It's great advice!

So, there you have it a simplified guide to mastering the cooking method. With a little practice, you will feel good and your Grandma's Lemon Meringue Pie will be the talk of the town! Now, go forth and create a Classic Lemon Meringue Pie Recipe that would make even your Best Lemon Meringue Pie jealous! Enjoy.

I do every time I make a Homemade Lemon Meringue Pie .

Recipe Notes: Making Your Lemon Meringue Pie from Scratch Sing!

Right then, you're about to tackle Grandma's Lemon Meringue Pie . Ace! But before you dive in, here are a few nuggets of wisdom I've picked up along the way.

Honestly, these are the kind of things that separate a good pie from a great pie, if you know what I mean? I remember trying to make this Classic Lemon Meringue Pie Recipe years ago.

.. oh my gosh, it was a disaster! But we learn, right? Now, this Recipe For Lemon Meringue Pie is my go to.

Serving Suggestions: Turning Heads with Every Slice

Let's get fancy, shall we? Plating is key. A simple dusting of icing sugar can do wonders. For a proper presentation, try a sprig of mint on the side.

It adds a touch of freshness. Think about how the sunlight hits that beautiful meringue peak. Serve chilled, of course.

A scoop of vanilla bean ice cream? Yes, please. And to drink? I'd suggest a light, crisp white wine like a Sauvignon Blanc.

Fancy, eh?

Storage Tips: Keeping That Easy Lemon Meringue Pie Recipe Fresh

So, you've made your masterpiece. Now what? If you have any leftovers, and I mean any , store them in the fridge.

Cover the pie loosely. It will last for about 2-3 days. Freezing isn't really recommended, as the meringue can get a bit.

.. weird. But, if you must, freeze it in individual slices. Wrap them tightly in cling film. To reheat, just let it thaw in the fridge overnight.

Honestly, it's best fresh. You know?

Variations: Giving Grandma's Lemon Meringue Pie a Twist

Fancy a little change? Absolutely! For a Gluten Free Lemon Meringue Pie , use a gluten free flour blend in the crust.

You won't even notice the difference! And if you're feeling really adventurous, try a lime meringue pie. Just swap the lemon juice for lime juice.

Boom! Instant sunshine!

Nutrition Basics: Goodness in Every Bite

Okay, let's be real. Old Fashioned Lemon Meringue Pie is a treat. It's not exactly a health food. But, it's got some good stuff in there too! Lemons are packed with vitamin C, which is great for your immune system.

Plus, all that happiness you get from eating a slice? That's got to count for something, right? A slice of happiness in every bite.

Right, that's it! Now you're armed with all the insider knowledge. Get baking! And remember, don't be afraid to get a bit messy.

That's half the fun! Give that How To Make Lemon Meringue Pie a try, and let me know how that Best Lemon Meringue Pie came out!