Grandma’s Lemon Meringue Pie
👩🍳 Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). 🌡️
- Whisk the Filling Base: In a medium saucepan, whisk together 1 cup of sugar, flour, cornstarch, and salt. Gradually stir in the water, lemon juice, and lemon zest. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens significantly. Remove from heat. 🍋
- Temper the Egg Yolks: In a small bowl, lightly beat your 4 egg yolks. Slowly whisk in about ½ cup of the hot lemon mixture into the yolks to warm them up gently (this keeps them from scrambling!). Whisk the tempered egg yolk mixture back into the saucepan. 🥚
- Finish the Curd: Return the saucepan to the heat and bring it to a gentle boil. Cook for another 1–2 minutes, stirring continuously. Remove from the heat and stir in the butter until melted and glossy. Pour the hot lemon filling straight into your pre-baked pie crust. 🧈
- Whip the Meringue: In a clean, oil-free glass or metal bowl, whip the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, continuing to whip on high speed until stiff, glossy peaks form. ☁️⚡
- Seal and Texture: Spread the meringue immediately over the hot lemon filling. Pro Tip: Make sure to spread the meringue all the way to the edges of the crust to seal it completely—this prevents shrinking! Use the back of a spoon to create beautiful decorative swirls and peaks, just like the slice in .
- Bake to Golden Perfection: Bake in the preheated oven for 12–15 minutes, or until the meringue peaks are a gorgeous golden brown.
- Cool and Set: Remove from the oven and let it cool completely on a wire rack at room temperature for at least 2 hours before chilling in the fridge. This ensures your lemon layer sets up perfectly for clean slicing! 🔪
