GRANDMA'S LEMON MERINGUE PIE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Grandma's Lemon Meringue Pie image

Grandma Rusche left of with so many wonderful memories and would bake the most wonderful pies I've ever had. Sadly the only one that I know of that she "kind of shared"; or came close to sharing was this Lemon Meringue. She gave me ingredients - and "kind of amounts" and I took that and several recipes I found that included those items as well as the instructions and I've written it here as best I could from what she gave me and I think it comes pretty close with it's tart lemon filling and mile high meringue. One of the big things she always said was you always had to leave at least one seed in the filling, not sure if she said it was for flavor or luck - but hey; I ALWAYS leave ONE seed in as not taking any chances with Grandma's Lemon Pie"

Provided by Bonnie G 2

Categories     Pie

Time 40m

Yield 1 9" Pie, 8 serving(s)

Number Of Ingredients 14

5 large egg yolks
6 tablespoons cornstarch
1 1/3 cups sugar
1/4 teaspoon salt
1 1/2 cups water
1/2 cup lemon juice
2 teaspoons lemon zest
2 tablespoons butter
1 tablespoon cornstarch
1/3 cup cold water
1/4 teaspoon cream of tartar (can use vinegar instead of cream of tartar, see method instructions)
1/2 cup plus 2 tablespoons granulated sugar
5 large egg whites (room temperature)
1/2 teaspoon vanilla extract

Steps:

  • Lemon Filling:.
  • Whisk the egg yolks in a medium bowl and set aside.
  • In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.
  • Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
  • Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.).
  • Remove from heat and stir in the lemon juice, lemon zest, and butter.
  • Preheat oven to 325°F.
  • Meringue:.
  • In a small saucepan, whisk together 1 Tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves.
  • Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.
  • Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside.
  • Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
  • Once the egg whites are frothy, add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites forming soft peaks.
  • Add the gelled cornstarch water mixture a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks.
  • Filling Pie Shell:.
  • I have not included a pie crust recipe as never got that from Grandma and to this day have not been able to make one to her standards so I use pre-made crusts that I pre-bake according to instructions on the box. I'm STILL trying unsuccessfully; to find the skill or recipe to even come close to her perfect pie crust.
  • Heat the lemon filling again, until it is bubbling hot.
  • Pour the hot filling into the pre-baked pie shell.
  • With a spatula to spread the meringue mixture evenly around the pie making sure to seal to the edges of the pie shell.
  • With the back of a spoon create peaks all over the meringue.
  • Bake for 20 minutes at 325°F, until the meringue is golden brown.
  • Cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny.

Nutrition Facts : Calories 279, Fat 5.8, SaturatedFat 2.9, Cholesterol 122.9, Sodium 140.3, Carbohydrate 54, Fiber 0.2, Sugar 46.4, Protein 4

Javed Francis
[email protected]

I'm not sure what I did wrong, but my pie turned out a bit runny. The flavor was good, but the texture was off.


A.R.S MARJAN Pathan
[email protected]

This pie was a bit too tart for my taste, but the meringue was delicious.


Aqib khan07
[email protected]

I'm not a huge fan of lemon meringue pie, but this recipe is pretty good. The filling is tart and sweet, and the meringue is light and fluffy.


Athena Koichin
[email protected]

This pie is a bit time-consuming to make, but it's definitely worth the effort. The end result is an incredibly delicious and beautiful pie.


Umar Hector
[email protected]

I've made this pie several times now, and it's always a crowd-pleaser. The meringue is especially delicious.


Aavash Budhaprithi
[email protected]

This is the best lemon meringue pie recipe I've ever tried. It's the perfect balance of tart and sweet.


Neddy Odonoghue
[email protected]

I love this recipe! The lemon meringue pie is always a hit at parties and gatherings.


sara kasa
[email protected]

This was my first time making lemon meringue pie, and it turned out great! The recipe was easy to follow and the pie was delicious.


Saqib Arshad
[email protected]

This pie is absolutely divine! The filling is perfectly tart and sweet, and the meringue is so light and fluffy. I can't wait to make it again!


Bimal Krishna
[email protected]

I'm not the best baker, but this recipe was easy to follow and I was able to make a delicious pie! The meringue was a bit tricky, but I'm happy with how it turned out.


collo okoth
[email protected]

This pie is a labor of love, but it's totally worth it! The end result is an incredibly delicious and beautiful pie that will wow your guests.


Md Hasam
[email protected]

I'm not a huge fan of lemon meringue pie, but this recipe changed my mind! The filling is perfectly balanced, and the meringue is so light and airy. I'll definitely be making this pie again.


Nainazaina ayomidw
[email protected]

This lemon meringue pie recipe is a classic for a reason! The filling is perfectly tart and sweet, and the meringue is light and fluffy. I've made this pie several times now, and it's always a hit with my family and friends.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #pies-and-tarts     #desserts     #pies     #dietary