Ingredients:
For the Crust:
- 1 pre-baked pie crust 🥧
For the Lemon Filling:
- 1 cup sugar 🍚
- 1/4 cup cornstarch 🌽
- 1/4 tsp salt 🧂
- 1 1/2 cups water 💧
- 3 egg yolks (reserve whites for meringue) 🥚
- 2 tbsp butter 🧈
- 1/4 cup lemon juice 🍋
- 1 tbsp lemon zest 🍋
For the Meringue:
- 3 egg whites 🥚
- 1/4 cup sugar 🍚
- 1/4 tsp cream of tartar (optional for stability) 🧂
Instructions:
- Make the Lemon Filling:
- In a saucepan, combine sugar, cornstarch, and salt. Gradually whisk in water and cook over medium heat, stirring constantly, until thickened and bubbly.
- Whisk egg yolks in a separate bowl. Slowly add a bit of the hot mixture to the yolks, then return to the saucepan, stirring well. Cook for another 2 minutes, then remove from heat.
- Stir in butter, lemon juice, and zest until smooth. Pour the filling into the pre-baked pie crust.
- Make the Meringue:
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Assemble and Bake:
- Spread the meringue over the hot lemon filling, sealing to the edges of the crust to prevent shrinking.
- Bake at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
- Cool and Serve:
- Let the pie cool completely before slicing to allow the filling to set.
This Grandma’s Lemon Meringue Pie is the perfect balance of tart lemon filling and fluffy meringue. Enjoy a classic treat with every delicious slice! 🍋🍰😋