Grandmas Zesty Lemon Dream A Meringue Masterpiece
Bake the best Grandmas Lemon Meringue Pie Recipe This easy lemon meringue pie recipe delivers a tangy sweet and utterly delicious pie Family favorite guaranteed ... Desserts & Sweets
Let's Talk Grandma's Lemon Meringue Pie Recipe
Fancy a slice of sunshine? Me too! Ever had a hankering for something that just tastes like pure nostalgia? That's exactly what Grandma's Lemon Meringue Pie Recipe is for me.
It's the kind of dessert that makes you feel all warm and fuzzy inside. Ready to learn how to make it?
A Slice of History: More Than Just Lemon Pie Recipe
Lemon Meringue Pie isn't just any dessert. It's practically a historical monument! Its roots go way back, and every family seems to have their own version of the classic lemon meringue pie recipe .
This one is my version, tweaked and perfected over years of trying. It's a labor of love that’s honestly worth every single second.
The recipe is medium difficulty, takes about 2 hours and 15 minutes, and makes 8 servings.
Why This Lemon Meringue Pie Easy ?
Let's get real, who needs another complicated recipe? This Grandma's Lemon Meringue Pie Recipe aims to be both delicious and approachable.
It’s packed with Vitamin C from all those lemons. It's the perfect bake for a Sunday gathering or any occasion that calls for a bit of cheer.
What makes it special? It’s all about the perfect balance: a tangy lemon filling recipe that is not too tart with a billowy perfect meringue recipe .
Best Lemon Meringue Pie: Ingredients for Success
Time to gather your troops! For this homemade lemon meringue pie , we'll need ingredients for the crust, the tangy lemon filling and that glorious meringue.
Let's dive into it. Get ready for some baking magic!
Grandmas Zesty Lemon Dream A Meringue Masterpiece Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment for a Truly Divine Lemon Meringue
So, you wanna try your hand at Grandma's Lemon Meringue Pie Recipe, eh? Awesome! Let's talk about what you'll need.
This Lemon Pie Recipe isn't too fussy, but good ingredients make all the difference. Trust me on this one! Let's break it down, so you have the Best Lemon Meringue Pie
Main Ingredients: The Tangy Truth
Right then, here's the lowdown on the good stuff.
Pastry: 1 ½ cups (192g) all-purpose flour. Use plain flour, nothing fancy. ½ teaspoon (2.5ml) salt. ½ cup (113g) seriously cold unsalted butter, cubed.
¼ cup (60ml) equally cold vegetable shortening. 5-7 tablespoons (75-105ml) ice water.
For the butter and shortening, you want them practically frozen. It's key for that flaky pie crust recipe .
Lemon Filling: 1 ½ cups (300g) granulated sugar. ¼ cup (30g) cornstarch. ¼ teaspoon (1.2ml) salt. 1 ½ cups (355ml) water.
6 large egg yolks. ¼ cup (60ml) fresh lemon juice from 2-3 lemons (bottled stuff just doesn't cut it, does it?).
2 tablespoons (28g) unsalted butter. 1 tablespoon (15ml) lemon zest (zest before you juice, it's easier).
The tangy lemon filling recipe relies on fresh juice, honestly!
Meringue: 6 large egg whites. ¼ teaspoon (1.2ml) cream of tartar. ½ cup (100g) granulated sugar. 1 teaspoon (5ml) vanilla extract.
For the perfect meringue recipe , your egg whites must be squeaky clean. Any grease and they won't whip up right.
Seasoning Notes: Pucker Up!
For the lemon filling, it's all about that balance.
Don't be shy with the zest, it adds a real zing. If you want a touch more richness, add a tiny pinch of turmeric to the filling.
It boosts the yellow and adds a subtle flavour. Vanilla extract in the meringue rounds out the sweetness nicely.
Equipment Needed: Keep it Simple!
Here are the must-haves for baking your homemade lemon meringue pie.
- 9-inch pie plate . Glass or ceramic is ideal.
- Rolling pin . To roll out your dough.
- Large saucepan . For the filling.
- Whisk . To avoid lumps in the lemon filling.
- Electric mixer . Hand-held or stand mixer, for the meringue.
- Rubber spatula . Get all that precious filling out.
- Kitchen torch (optional) . For browning the meringue like a pro on this classic lemon meringue pie recipe
If you don't have a rolling pin, a wine bottle works in a pinch! For the electric mixer, you can actually whisk the meringue by hand.
But honestly it is too much work.. This Lemon Meringue Pie Easy doesn't mean you want to do all the work by hand
Mastering the Magic: Grandma's Lemon Meringue Pie Recipe
Alright, let's talk Grandma's Lemon Meringue Pie Recipe . Honestly, just the name makes me think of sunshine and Sunday afternoons, doesn't it? This isn't just any Lemon Pie Recipe ; it's the Best Lemon Meringue Pie , passed down through generations.
It sounds fancy, but trust me, you can nail this.
Prep Steps: Getting Your Ducks in a Row
Before you even think about zesting a lemon, let's talk prep. This is the essential mise en place. Get all your ingredients measured out.
Trust me, this saves so much time! Cut your butter into cubes, and make sure that ice water is ice cold.
Organised, and ready to go. Makes cooking so much smoother.
Remember, safety first. Don't lick the beater before you bake the pie, eggs are not cooked yet! Seriously, resist!
Step-by-Step: Lemon Meringue Pie Easy
Right, let's get into it.
- Make that crust! Combine flour, salt, cold butter, and shortening. Pulse until crumbly. Add ice water until it just comes together.
- Chill it! Flatten into a disc, wrap, and chill for at least 1 hour . This is key for that flaky pie crust recipe .
- Blind bake! Roll, crimp edges. Bake at 375° F ( 190° C) until golden. Don't forget those pie weights!
- Whisk it! Mix sugar, cornstarch, and salt for the filling. Then whisk in water. Cook until thick.
- Temper time! Slowly whisk hot filling into yolks, then back into the pot. Cook 1 minute .
- Lemon it! Stir in lemon juice, butter, and zest. Then pour into the crust and cool.
- Meringue madness! Beat whites and cream of tartar until soft peaks. Gradually add sugar.
- Bake, baby! Spread meringue, seal the edges. Bake at 325° F ( 160° C) until golden!
Pro Tips: Secrets to Lemon Meringue Pie Perfection
Honestly, making the best Homemade lemon meringue pie is easier than you think. One tip? Make sure your bowl for the meringue is spotless .
Even a little bit of grease will ruin it. To make it better, use lemon juice on the bowl!
Avoid overbaking. That meringue can go from perfect to burnt fast. Don't you cry.
Make-ahead option: You can make the crust and filling a day ahead. Just store them separately. This makes the whole Classic lemon meringue pie recipe feel less daunting.
Then, whip up the meringue and assemble the pie when you're ready to bake.
So, there you have it! Now go and create a Tangy lemon filling recipe that would make even Mary Berry proud.
Honestly, give Grandma's Lemon Meringue Pie Recipe a try. You won't regret it.
Recipe Notes for the Best Lemon Meringue Pie
Right, so you're about to tackle Grandma's Lemon Meringue Pie Recipe . Ace! Before you roll up your sleeves, let's chat about a few bits and bobs to make sure it turns out spot-on.
Honestly, this Classic lemon meringue pie recipe isn't as scary as it looks. Trust me!
Serve It Up! Cracking Plating Ideas
Okay, so you've baked this beauty. How to show it off? First, make sure it's completely chilled before slicing. Presentation is key! A simple dusting of icing sugar looks elegant.
Want to be extra? Add a few fresh raspberries on the side. Fancy! As for drinks, think something light and bubbly.
A prosecco or a homemade lemonade would be perfect with this Lemon Pie Recipe .
Storing Your Meringue Pie Like a Pro
So, you've got leftovers? Lucky you! This Meringue Pie is best kept in the fridge. Cover it loosely with cling film.
It’ll happily sit there for about 2-3 days. Freezing? Hmm, not really ideal. The meringue can get a bit weird when thawed.
Reheating? Nah, definitely a cold treat!
Lemon Meringue Pie Easy Adaptations
Want to mix things up? You got it! For a gluten-free version of this Homemade lemon meringue pie , swap the regular flour in the Flaky pie crust recipe for a gluten-free blend.
Easy peasy! For a bit of a seasonal twist, try adding a few blueberries to the Tangy lemon filling recipe in summer.
Or, in winter, a little bit of ginger in the crust. Oh my gosh!
Nutritional Bits – Keepin' It Real
Okay, let's talk numbers. A slice of this Grandma's Lemon Meringue Pie Recipe is a treat. Pure and simple. It's got sugar, butter.
..you know the drill. But! It also has lemon, which is packed with Vitamin C. Think of it as a little boost alongside your indulgence.
So, there you have it. A few notes to help you nail Grandma's Lemon Meringue Pie Recipe . Don't stress too much.
Even if it's not perfect , it’ll still taste amazing. Go on, give it a go. You got this!
Frequently Asked Questions
Why is my lemon meringue pie filling runny? Is there a way to fix it?
A runny filling is a right bother, isn't it? Usually, it's because the filling wasn't cooked long enough, or not enough cornstarch was used. Next time, ensure you cook the filling until it's properly thickened and bubbly, stirring constantly. If your current pie is runny, sadly, you can't really salvage it once it's baked; better luck next time!
How do I stop my meringue from weeping on Grandma's Lemon Meringue Pie Recipe? It looks dreadful!
Weeping meringue, or "syneresis", happens when liquid seeps out from under the meringue. The key is a stable meringue. Make sure your bowl and beaters are squeaky clean and dry (no grease!). Also, ensure the meringue touches the crust all the way around to create a seal, and bake it until it's properly set and lightly browned; underbaking can cause weeping too.
Can I make Grandma's Lemon Meringue Pie Recipe ahead of time? What's the best way to store it?
You can indeed make the pie ahead! Bake the crust and prepare the lemon filling a day in advance, storing them separately. Assemble the pie with the meringue just before serving for the best texture; the meringue holds up best if not refrigerated for long periods. Store leftover pie in the fridge, but be aware the meringue may soften slightly.
My crust is always soggy! What am I doing wrong and how can I prevent a soggy bottom?
A soggy bottom is a common pie woe! Blind baking is your best bet. Dock the crust (poke holes with a fork) before baking, and use pie weights or dried beans to prevent it from puffing up. Also, ensure the crust is fully cooled before adding the filling, and consider brushing the baked crust with a thin layer of melted chocolate or egg white before filling to create a moisture barrier.
Can I use bottled lemon juice instead of fresh for Grandma's Lemon Meringue Pie Recipe?
While fresh lemon juice is always preferable for the brightest flavor in Grandma's Lemon Meringue Pie Recipe, bottled lemon juice can be used in a pinch. Just be aware that the flavor might not be quite as vibrant, and some bottled juices can have a slightly metallic taste. If using bottled, taste it first to ensure it's not overly acidic or artificial-tasting.
