Ingredients and Preparation
Crust
The crust for Grandma’s Lemon Meringue Pie is a classic pastry dough made with all-purpose flour, cold unsalted butter, and ice-cold water.
Ingredients:
- FLOUR: 2 cups of all-purpose flour
- BUTTER: 1/2 cup of cold unsalted butter, cut into small cubes
- WATER: 1/4 cup of ice-cold water
- SALT: A pinch of salt
To make the crust, combine the flour and salt in a large mixing bowl.
Add the cubed butter to the dry ingredients and use your fingers or a pastry blender to work the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
Gradually add the ice-cold water, stirring the mixture with a fork until it forms a shaggy dough.
Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours before rolling it out to fit your pie dish.
2 cups allpurpose flour
To make the perfect crust for Grandma’s Lemon Meringue Pie, you’ll need to start with a simple but essential ingredient: all-purpose flour. Specifically, you will need 2 cups of this versatile staple.
All-purpose flour is a blend of hard and soft wheat flours that provides a balanced mix of strength and tenderness. It contains a moderate amount of gluten, which gives the dough structure and elasticity, while also allowing for a delicate texture in baked goods.
When measuring out 2 cups of all-purpose flour, be sure to use a dry and flat surface, such as a kitchen scale or a measuring cup that’s been leveled off. This ensures accuracy and consistency in your recipe.
It’s worth noting that using the right type of flour is crucial for achieving the best results. All-purpose flour is suitable for most baked goods, including pies, cakes, cookies, and breads. However, if you’re looking to experiment with different types of flours or gluten-free options, be sure to adjust the ratio accordingly.
Now that we have our all-purpose flour measured out, it’s time to prepare the remaining ingredients for Grandma’s Lemon Meringue Pie. In the next section, we’ll explore the art of combining this flour with sugar, cold butter, and ice-cold water to create a flaky and delicious pie crust.
1 tsp salt
To make Grandma’s famous Lemon Meringue Pie, you will need to start by gathering some essential ingredients.
For the filling, you will need:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 1 tsp salt
- 1 tbsp cornstarch
- 1/4 cup unsalted butter, melted
- For the meringue topping, you will need:
- 3 large egg whites
- 1 cup granulated sugar
- 1 tsp cream of tartar
To begin preparing the filling, preheat your oven to 375°F (190°C). In a medium saucepan, whisk together the egg yolks, sugar, lemon juice, and salt until well combined.
Coat the bottom of the saucepan with the melted butter to prevent the mixture from sticking. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
In a small bowl, mix together the cornstarch and a splash of water until smooth. Add this mixture to the saucepan and cook for an additional minute, or until the filling is smooth and creamy.
Remove the saucepan from the heat and let it cool slightly. Stir in the butter until fully incorporated. Strain the filling into a clean bowl to remove any lumps.
To prepare the meringue topping, beat the egg whites and cream of tartar in a large mixing bowl until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
Spread the meringue topping over the filling, making sure to seal the edges of the meringue to prevent it from shrinking during baking.
Bake for 12-15 minutes, or until the meringue is golden brown. Remove from the oven and let cool to room temperature before serving.
1/2 cup cold unsalted butter, cut into small pieces
- To make the flaky crust for Grandma’s Lemon Meringue Pie, you’ll need to start by preparing 1/2 cup of cold unsalted butter.
- The key to making a great pastry dough is to keep the butter very cold, so it’s essential to use high-quality unsalted butter that hasn’t been softened or melted.
- Begin by cutting the butter into small pieces, about the size of peas or even smaller if you can manage it.
- This will help ensure that the butter is evenly distributed throughout the dough and will give your crust a tender, flaky texture.
- You’ll need to use a sharp knife or pastry blender to cut the butter into small pieces, as this will prevent the butter from melting or getting too soft during the cutting process.
- Once you have your cold unsalted butter in small pieces, you’re ready to move on to the next step of making Grandma’s Lemon Meringue Pie recipe.
1/4 cup ice water
To make a classic Grandma’s Lemon Meringue Pie, you will need to gather the following ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup ice water
- 1 pie crust (homemade or store-bought)
Now, let’s move on to the preparation of the filling:
- To make the filling, you will need to whisk together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Whisk in the grated lemon zest and freshly squeezed lemon juice until well combined.
- Add in the ice water and whisk until the mixture is smooth and free of lumps.
- Pour the filling into the pie crust and bake at 375°F (190°C) for 15 minutes.
- While the pie is baking, you can prepare the meringue topping:
- To make the meringue, beat the egg whites until frothy. Gradually add in the granulated sugar and continue beating until stiff peaks form.
- Sprinkle the meringue topping over the filling and bake for an additional 10-15 minutes, or until the meringue is golden brown.
Filling
The filling of Grandma’s Lemon Meringue Pie recipe is a classic lemon curd made with fresh lemons, sugar, eggs, and butter.
To make the lemon curd, you will need:
- 4 large fresh lemons, zested and juiced
- 1 cup (200g) granulated sugar
- 3 large egg yolks
- 1/2 cup (115g) unsalted butter, softened
In a medium saucepan, whisk together the lemon juice, sugar, and egg yolks until well combined.
Add the softened butter to the saucepan and place it over medium heat.
Cook the mixture, whisking constantly, until it thickens and coats the back of a spoon, about 10-12 minutes.
Remove the saucepan from the heat and let it cool slightly before pouring the lemon curd into the baked pie crust.
This will be the base for Grandma’s classic lemon meringue pie filling.
3 large egg yolks
Egg yolks are a crucial ingredient in Grandma’s Lemon Meringue Pie recipe, and they play a vital role in giving the filling its rich, creamy texture and flavor.
The recipe calls for 3 large egg yolks (see Egg Yolk), which are the yellow part of an egg. The white part is discarded in this recipe as it’s not needed for the filling.
To prepare the egg yolks, crack 3 large eggs into a bowl and separate the egg yolks from the whites.
Gently whisk the egg yolks together until they’re smooth and free of any visible lumps. This will help them mix more evenly with the other ingredients in the recipe.
There are a few reasons why only 3 large egg yolks are used in this recipe, rather than using the entire egg:
- The whites of the eggs would add too much moisture to the filling and make it difficult to set properly.
- The yolks themselves provide enough richness and creaminess to the filling without overpowering the other flavors in the recipe.
By using only the egg yolks, you can create a smooth, creamy, and utterly delicious lemon curd that’s sure to impress your friends and family!
1/2 cup freshly squeezed lemon juice
To make the perfect Grandma’s Lemon Meringue Pie, we’ll start with the essential ingredients. The star of the show is the lemon juice, which adds a tangy and refreshing flavor to the filling. We need 1/2 cup of freshly squeezed lemon juice for this recipe.
Freshly squeezing the lemon juice ensures that it’s free from preservatives and additives, giving our pie an authentic taste. To extract the juice, simply cut a few lemons in half and squeeze them using a manual or electric juicer. You can also use a citrus squeezer if you have one.
Make sure to strain the lemon juice through a fine-mesh sieve to remove any seeds or pulp that might have gotten into the mixture. This step is crucial in achieving a smooth and even texture in our pie filling.
The freshly squeezed lemon juice will add a deep citrus flavor to the filling, balancing out the sweetness of the sugar and eggs. It’s essential to use high-quality lemons for this recipe, as they’ll contribute to the overall taste and aroma of the pie.
1 cup granulated sugar
To make the lemon filling for Grandma’s famous Lemon Meringue Pie, you’ll need:
- 1 cup granulated sugar
The granulated sugar is a crucial ingredient in this recipe as it provides sweetness and helps to balance the tartness of the lemon juice. It’s essential to use high-quality sugar that dissolves easily and adds a smooth texture to the filling.
In addition to the granulated sugar, you’ll also need:
- 1/2 cup freshly squeezed lemon juice
- 3 large egg yolks
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/4 cup unsalted butter, melted
- 2 tablespoons grated lemon zest
To prepare the granulated sugar for the lemon filling, simply measure it out using a dry measuring cup and set it aside until you’re ready to mix it with the other ingredients. It’s essential to use an accurate measuring method to ensure that your pie turns out with the right balance of sweetness and tartness.
1/2 cup cornstarch
When it comes to making Grandma’s famous Lemon Meringue Pie, the quality and quantity of ingredients play a crucial role in achieving that perfect balance of tangy and sweet flavors.
The first ingredient we’ll focus on is cornstarch, which serves as an essential thickening agent for the lemon filling. You’ll need 1/2 cup of cornstarch to achieve the right consistency. To measure this out accurately, make sure to use a dry measuring cup, as excess moisture can affect the measurement.
Cornstarch is typically made from the endosperm of the corn kernel and is often bleached or unbleached. For this recipe, you want to use the unbleached version to ensure the best flavor and texture. Unbleached cornstarch has a slightly sweeter taste and a finer texture than its bleached counterpart.
When incorporating cornstarch into your lemon filling, it’s essential to mix it with other dry ingredients like sugar and flour before adding the wet ingredients. This helps prevent lumps from forming, ensuring a smooth and even consistency for your pie filling.
Another key factor in using cornstarch effectively is making sure you cook it long enough. If the mixture doesn’t reach its full boiling point or if you don’t continue cooking it until it thickens to your liking, the cornstarch may not break down properly and could leave an unpleasant texture in your finished pie.
Now that we’ve covered the importance of using the right amount and quality of cornstarch, let’s talk about preparation. To prepare 1/2 cup of cornstarch, start by sifting it into a medium-sized bowl to remove any lumps and aerate the powder. Then, you can mix the cornstarch with other dry ingredients like sugar or flour before adding the wet ingredients.
As you’re mixing your lemon filling, keep in mind that the cornstarch will start to thicken the mixture as it cooks. Be patient and continue cooking the filling until it reaches a thick, syrupy consistency. This should take about 10-15 minutes of constant stirring over medium heat.
With these tips on using and preparing cornstarch for Grandma’s Lemon Meringue Pie Recipe, you’ll be well on your way to creating a pie that’s both delicious and visually stunning.
1/4 tsp salt
To make Grandma’s famous Lemon Meringue Pie, you’ll need to gather the following ingredients:
For the Crust
- 2 cups all-purpose flour
- 1 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cut into small pieces
For the Filling
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 tbsp cornstarch
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted
For the Meringue
- 3 large egg whites
- 1 tsp cream of tartar
- 1 cup granulated sugar
To prepare the crust, preheat your oven to 375°F (190°C). In a medium bowl, whisk together the flour, salt, and sugar. Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
Turn the dough out onto a lightly floured surface and knead it a few times until it comes together in a cohesive mass. Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish and trim the edges to fit.
To prepare the filling, in a large bowl, whisk together the egg yolks and sugar until well combined. Add the cornstarch and whisk until smooth. Whisk in the lemon juice and melted butter until fully incorporated.
Strain the filling mixture through a fine-mesh sieve into a clean bowl to remove any lumps or air bubbles.
To prepare the meringue, in a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
1/2 cup unsalted butter, melted
The key to a flaky crust is using the right type of fat. In this case, we’re calling for unsalted butter that has been melted to a warm liquid state.
To melt the butter, place it in a small saucepan over low heat or in the microwave in short bursts until it reaches a temperature where it can be easily incorporated into the dry ingredients.
Once the butter has cooled slightly, whisk it together with 1/2 cup of ice-cold water to create a shaggy mixture. This is where most people go wrong – they don’t let their butter and water mixture rest for at least 10 minutes before adding the dry ingredients.
This resting period allows the fat to firm up slightly, creating a more stable environment for the dough to come together. Simply cover the bowl with plastic wrap or a damp cloth and refrigerate until you’re ready to proceed.
After your butter mixture has rested, add 2 1/4 cups of all-purpose flour to the bowl along with 1 tsp salt and 1 tbsp granulated sugar. Mix these dry ingredients together until they are evenly incorporated into the butter mixture.
Turn the dough out onto a lightly floured surface and knead it a few times until it comes together in a cohesive mass. Don’t overwork the dough – you’re aiming for a shaggy, uneven texture at this point.
Form the dough into a flat disc and wrap it tightly in plastic wrap or aluminum foil. Refrigerate for at least 30 minutes before rolling out the dough to fit your pie dish.
Cooking and Assembly
Bake the Crust
Cooking and assembly are crucial steps when it comes to preparing a traditional dessert like Grandma’s Lemon Meringue Pie.
The first step in cooking the crust involves preheating your oven to 375°F (190°C).
Next, combine flour, sugar, and salt in a medium-sized bowl. Mix well until all ingredients are evenly incorporated.
Add cold unsalted butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together egg yolk and ice water. Add this wet mixture to the dry ingredients and gently combine with a fork until dough starts to form.
Turn the dough out onto a lightly floured surface and knead for about 2-3 minutes, or until it becomes smooth and pliable.
Form the dough into a flat disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes before rolling it out to fit your pie dish.
To assemble Grandma’s Lemon Meringue Pie, start by baking the crust for 12-15 minutes or until golden brown. Allow the crust to cool completely before filling with a lemon curd and topping with a fluffy meringue topping.
Step-by-Step Assembly Instructions
- Bake the cooled pie crust for an additional 5-7 minutes, or until lightly golden brown around the edges. This step is called “browning” the crust and helps to create a beautifully caramelized texture.
- Remove the pie from the oven and let it cool on a wire rack for about 10-15 minutes before filling with lemon curd.
- Pour the chilled lemon curd into the cooled pie shell, making sure to fill it to the top of the crust.
- To make the meringue topping, beat egg whites and granulated sugar in a large mixing bowl until stiff peaks form. Add vanilla extract and continue beating for another minute or so, until well combined.
- Pipe the meringue topping over the lemon curd in a decorative border around the edges of the pie. This is called “tuiléing” and adds an extra touch of beauty to your finished dessert.
- Finally, bake the assembled pie for an additional 10-12 minutes or until the meringue is golden brown. Be careful not to overbake, as this can cause the meringue to become too dark or even burnt.
And that’s it! Your Grandma’s Lemon Meringue Pie should now be beautifully assembled and ready to be served. Make sure to store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy!
Preheat oven to 375°F (190°C).
Cooking and Assembly for Grandma’s Lemon Meringue Pie Recipe are crucial steps to ensure the pie turns out perfectly. Before we dive into the details, let’s first understand what needs to be done.
Preheating the oven is a fundamental step in cooking any dish, including Grandma’s Lemon Meringue Pie. To do this, preheat your oven to 375°F (190°C). While the oven is heating up, we can focus on preparing the pie crust and filling.
Pie Crust Preparation
For a homemade pie crust, you’ll need:
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter
- 1 egg, beaten (for egg wash)
Mix the dry ingredients together in a bowl. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring with a fork until the dough comes together in a ball.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour before rolling it out to fit a 9-inch pie dish. Fill the crust with a layer of lemon curd (recipe below).
Lemon Curd Preparation
You’ll need:
- 3 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- 1 cup granulated sugar
- 1/4 cup unsalted butter, softened
In a saucepan over medium heat, whisk together the egg yolks, lemon juice, and sugar until well combined. Bring to a boil, then reduce the heat to low and simmer for about 10 minutes, or until the mixture thickens. Remove from heat and stir in the softened butter until fully incorporated.
Meringue Preparation
You’ll need:
- 3 large egg whites at room temperature
- 1 cup granulated sugar
In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
Assembly and Baking
Spoon the lemon curd into the pie crust and smooth out the top with a spatula. Spread the meringue over the filling, making sure to seal the edges of the meringue to the crust to prevent them from shrinking during baking.
Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the meringue is golden brown. Remove from the oven and let cool on a wire rack before serving.
Roll out dough on a lightly floured surface to fit a 9inch pie dish.
To begin with, let’s discuss the importance of Cooking and Assembly when it comes to creating a classic dessert like Grandma’s Lemon Meringue Pie. The first step in this process is to prepare the dough, which will serve as the foundation for our pie.
Take out your rolling pin and locate a lightly floured surface where you can roll out the dough. Make sure it’s large enough to fit into a 9-inch pie dish. To achieve this, simply turn the dough out onto the prepared surface and start to gently roll it out using long, even strokes.
As you roll the dough, be mindful of its temperature. It should still be slightly chilled, but not so cold that it becomes brittle. If the dough starts to soften or become too pliable, pop it back into the fridge for a few minutes to firm it up.
Continue rolling out the dough until it reaches the desired thickness and size. Aim for about 1/8 inch thickness, which will allow your filling to shine through without overpowering it with excess pastry.
Once you’ve reached the right dimensions, carefully lift the rolled-out dough into a 9-inch pie dish. Gently press the dough into the corners and edges of the dish, making sure it’s evenly spread and there are no air pockets trapped beneath.
Trim any excess dough from the edges, then crimp or flute the pastry to create a decorative border. This will not only add visual appeal but also prevent the filling from seeping out during baking.
Now that your crust is in place, it’s time to prepare for the meringue topping. We’ll cover that step in detail later on, but for now, let’s focus on getting our crust into the oven and baking it to perfection.
Bake the pie crust at 375°F (190°C) for about 15-20 minutes, or until it’s lightly golden brown. Keep an eye on it to prevent overcooking, as this can lead to a brittle crust that breaks apart during handling.
Once your crust is baked, it’s time to fill and top the pie with the meringue. We’ll cover those steps in our next section, but for now, let’s just say you’re one step closer to creating an unforgettable Grandma’s Lemon Meringue Pie!
Trim excess crust and crimp edges.
To ensure a visually appealing and professional finish for your lemon meringue pie, it’s crucial to properly trim excess crust and crimp edges. This step not only enhances the presentation but also prevents the filling from seeping out during baking.
Here are the steps to trim excess crust and crimp edges:
- Remove the pie crust from the oven and let it cool slightly. This will make the dough more pliable and easier to work with.
- Gently lift the edges of the crust and use a sharp knife or pastry cutter to trim any excess crust, creating an even border around the filling.
- Use your thumb and index finger to crimp the edges of the pie crust. Start at one end of the pie and work your way around, pinching the dough between your fingers as you go.
- Continue crimping until you reach the other end of the pie, making sure to seal any gaps or openings that could allow filling to escape during baking.
Some tips to keep in mind when trimming excess crust and crimping edges:
- Use a sharp knife or pastry cutter to prevent tearing the dough.
- Don’t overwork the dough, as this can cause it to become tough and brittle.
- Maintain even pressure when crimping to ensure that the edges seal properly.
By following these steps and tips, you’ll be able to achieve a beautifully finished lemon meringue pie with a crisp crust and sealed edges. This will not only enhance the visual appeal of your dessert but also ensure that it remains fresh and stable during serving.
Prick bottom of crust with a fork.
Cooking and assembly are crucial steps in preparing Grandma’s Lemon Meringue Pie, a classic dessert that requires attention to detail to achieve the perfect balance of flavors and textures.
Preparing the Crust
To start with, you’ll need to prepare the bottom crust of your pie. This typically involves rolling out a sheet of dough to the desired thickness and placing it in a pie dish.
- Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
- Transfer the dough to a 9-inch pie dish, gently pressing it into place to ensure an even fit.
Pricking the Crust
The next step in preparing your crust is to prick the bottom with a fork. This serves a few purposes:
- Prevents Crust from Buckling: Pricking the crust helps prevent it from buckling or rising during baking, which can cause an uneven texture and potentially lead to a cracked crust.
- Aids in Even Baking: By creating small holes in the bottom of the crust, you allow steam to escape during baking, promoting even cooking and reducing the risk of a soggy crust.
Assembly of the Pie
After pricking the crust, it’s time to assemble your pie. This typically involves filling the pastry-lined pie dish with a lemon curd or lemon filling, followed by topping it with meringue and baking until golden brown.
- Lemon Filling: Pour the prepared lemon curd or filling into the pie crust, spreading it evenly to cover the bottom.
- Meringue Topping: Spread a layer of meringue topping over the lemon filling, being careful not to touch the edges of the meringue to the sides of the pie crust. This helps prevent the meringue from sealing the crust and creating a soggy texture.
Baking the Pie: Place the assembled pie in a preheated oven and bake according to your recipe’s instructions, typically at 350°F (175°C) for about 15-20 minutes or until the meringue is golden brown.
Bake for 1520 minutes, or until lightly golden.
Cooking and Assembly are crucial steps in creating a delicious lemon meringue pie, just like Grandma’s classic recipe.
When it comes to baking the crust, make sure to preheat your oven to 375°F (190°C). Line the bottom of a 9-inch pie dish with parchment paper or aluminum foil, leaving some overhang for easy removal.
To prevent the crust from shrinking during baking, chill it in the freezer for at least 30 minutes. Then, bake the crust for 12-15 minutes, or until it’s lightly golden.
While the crust is baking, prepare the lemon filling by whisking together:
- 3 large egg yolks
- 1/2 cup (110g) granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup (60g) unsalted butter, melted
In a separate bowl, whisk together:
- 3 large egg whites
- 1 cup (200g) granulated sugar
- 1 teaspoon cream of tartar
To assemble the pie, pour the lemon filling into the baked crust and smooth out the top. Then, pipe a border around the edges using the meringue mixture.
Bake for 15-20 minutes, or until the meringue is lightly golden. Alternatively, you can bake for 1520 minutes as described in Grandma’s original recipe. However, keep an eye on it to ensure that it doesn’t overcook and become too dark.
Once the pie is done baking, remove it from the oven and let it cool to room temperature. Then, refrigerate it for at least 2 hours or overnight before serving.
Make the Meringue
- Grandma’s Lemon Meringue Pie is a classic dessert that combines a tangy and sweet filling with a fluffy and meringue topping.
- To make this pie, you’ll need to start by preheating your oven to 350°F (180°C).
- In a large mixing bowl, whisk together 1 cup of freshly squeezed lemon juice, 1/2 cup of granulated sugar, and 3 large egg yolks.
- Add in 1/4 teaspoon of salt and 1 tablespoon of cornstarch to the mixture, whisking until smooth.
- Next, add in 2 tablespoons of unsalted butter and melt it into the mixture over low heat, stirring constantly.
- Once the mixture is smooth and free of lumps, remove it from the heat and stir in 1/4 cup of freshly squeezed lemon juice and 1 tablespoon of grated lemon zest.
- To assemble the pie, pour the filling into a baked pasteurized egg-free pastry crust.
- Bake the pie for 15 minutes at 350°F (180°C), then reduce the heat to 325°F (165°C) and bake for an additional 20-25 minutes or until the filling is set and the meringue topping is golden brown.
- To make the meringue, beat 3 large egg whites in a separate mixing bowl until they become frothy.
- Add in 1 cup of granulated sugar, one tablespoon at a time, beating continuously until stiff peaks form.
- Spoon the meringue topping over the filling and bake for an additional 5-10 minutes or until the meringue is golden brown.
- Once the pie is done baking, remove it from the oven and let it cool completely before serving.
In a separate bowl, whisk together egg whites and granulated sugar until stiff peaks form.
Cooking and assembly are two critical steps that make or break a dessert like Grandma’s Lemon Meringue Pie. When it comes to cooking, the key is to ensure that each component is properly cooked before assembling the final pie. In this case, we’re dealing with a lemon curd, a meringue topping, and a pastry crust.
Let’s start by talking about the meringue topping. In a separate bowl, whisk together egg whites and granulated sugar until stiff peaks form. This is where patience comes in – you need to whip those egg whites for at least 5-7 minutes until they become stiff and hold their shape. The addition of granulated sugar helps stabilize the egg whites and gives them structure.
Once your meringue topping is ready, it’s time to cook it. You’ll want to spread it evenly over the lemon curd in the baked pie crust. Use a spatula or spoon to create peaks and swirls on top of the meringue, being careful not to spread it too thin or create air pockets.
Now it’s time for assembly. Preheat your oven to 375°F (190°C) and place the assembled pie in the center of the baking sheet. Bake for 10-12 minutes, or until the meringue is golden brown and set. You may need to rotate the baking sheet halfway through cooking to ensure even browning.
One thing to note is that you’ll want to use a water bath to prevent the meringue from overcooking. To do this, place the baking sheet with the pie on it into a larger pan or dish and fill the space between the baking sheet and the outer pan with hot water. This will help regulate the temperature and prevent the meringue from drying out.
After 10-12 minutes of cooking, remove the pie from the oven and let it cool on a wire rack for at least an hour before serving. The key is to resist slicing into the pie until it’s fully cooled, as this will help prevent the filling from oozing out and making a mess.
When you’re ready to serve, use a sharp knife or spatula to slice into the pie and release the lemon curd and meringue. You can garnish with additional whipped cream, fresh fruit, or a sprinkle of powdered sugar for extra flair.
That’s it! With these steps, you’ll have a beautiful, delicious Grandma’s Lemon Meringue Pie that’s sure to impress your friends and family. Just remember to be patient when whipping the egg whites, use a water bath to prevent overcooking, and let the pie cool completely before serving.
Spread meringue over pie filling, making sure to seal edges of meringue to crust.
Cooking and assembly are crucial steps in creating a delicious Grandma’s Lemon Meringue Pie. The process involves combining a shortcrust pastry base with a tangy lemon filling, topped with a fluffy meringue topping.
To begin the assembly of the pie, start by preparing the shortcrust pastry according to your preferred recipe or Grandma’s tried-and-true method. Roll out the dough into a circular shape large enough to fit a 9-inch pie dish. Gently place the rolled-out dough into the pie dish, pressing it into the corners and edges to create an even crust.
Next, fill the pastry-lined pie dish with the prepared lemon filling. This can be made by combining freshly squeezed lemon juice, sugar, eggs, and a touch of cornstarch to thicken the mixture. Pour the lemon filling into the pie crust and smooth out the top to ensure an even layer.
Now it’s time to add the crowning glory – the meringue topping. In a separate bowl, whip together egg whites and sugar until stiff peaks form. This will give your meringue its signature light and airy texture. Spread the meringue over the lemon filling, making sure to seal the edges of the meringue to the crust.
Sealing the edges is an essential step in ensuring that the meringue topping doesn’t escape during baking. Use a spatula or spoon to gently press the meringue against the crust, creating a tight seal around the entire edge. This will prevent the meringue from shrinking away from the crust during baking and create a smooth, rounded finish.
Place the pie in a preheated oven at 375°F (190°C) for approximately 15-20 minutes, or until the meringue is golden brown and puffed. Be cautious not to overcook the meringue, as it can quickly turn from perfectly toasted to burnt.
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving. This will allow the filling to set and the meringue to firm up, ensuring a stable and delicious slice of Grandma’s Lemon Meringue Pie.
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