Grandma’s Lemon Meringue Pie

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Grandma’s Lemon Meringue Pie. This is my favorite part about doing this blog. Taking old family recipes and sharing them with family and friends. This is a recipe that belonged to my Grandma Zelda. From the looks of the recipe, it had been used many, many times. If you make it, you will see why.

Grandma’s Lemon Meringue Pie

Absolutely delicious!

Here are the step by step directions on how to make my Grandma’s Lemon Meringue Pie.

For the filling

Ingredients you will need, Flour, Sugar, Salt, Cornstarch, Lemons, Eggs, Water, and a pre-baked 9″ Pie Crust. This is the recipe I used for the Pie Crust.

First of all, remove the rind and juice 2 lemons, set aside.
Mix together sugar, flour, cornstarch, and salt. Set aside.
Separate eggs. Beat egg yolks slightly. Put the egg whites in a mixing bowl and save for the meringue topping.

Bring 2 cups of water to a boil, then add the sugar mixture. Stir and cook over medium-low to medium heat until thick and no longer milky looking. This takes several minutes.

Take a small amount of the heated mixture and add to the egg yolks you had set aside. Add the egg yolk mixture back to the pan and stir well. You want to do this step so you do not scramble the eggs. Add the lemon rind and lemon juice and stir well. Set aside to cool.

Make the meringue.

Sorry the pictures are a little blurry, they are action shots! Start to whip the egg whites on high speed (picture 1). When soft peaks form (picture 2) slowly begin to add sugar and salt and continue to whip (picture 3). Meringue is done when stiff peaks form (picture 4) and egg whites look nice and glossy.

 Put the cooled lemon filling into the pie shell.

 Add the meringue to the top of the pie. I used the back of a spoon to get the peaks to stand up. Make sure that the meringue touches the pie crust all the way around.

 This is really looking good! Bake in the oven at 350 degrees for 10 – 15 minutes until golden brown.

Let cool, and serve.

Grandma’s Lemon Meringue Pie

1 9″ pre-baked Pie Crust

1 1/2 cups Sugar
4 tablespoons Flour
4 tablespoons Cornstarch
1/2 teaspoon Salt
2 cups Boiling Water
4 Egg Yolks
1/3 cup Lemon Juice
Rind of 2 Lemons

For the Meringue

4 Egg Whites
Pinch of Salt
1/2 cup Sugar

Grate the rind and juice 2 lemons. Use additional lemons if needed to get 1/3 cup lemon juice.

Mix together sugar, flour, cornstarch, and salt. Set aside.

Separate 4 eggs. Beat yolks and set aside. Put egg whites into a mixing bowl to make meringue.

Boil 2 cups of water. Add sugar mixture. Cook and stir until thickened and no longer milky looking. Add a small amount of mixture to egg yolks and stir well. Next, add yolk mixture back to pan and stir. Then add lemon juice and rind, stir, and set aside to cool.

To make meringue, whip 4 egg whites at medium high speed. When soft peaks start to form, add salt and slowly sprinkle in sugar. Continue to whip until stiff peaks form.

Add cooled lemon filling to your pre-baked pie crust. Top with meringue. Use back of spoon to make peaks.

Bake in a 350 degree oven for 10 -15 minutes until meringue is golden brown.

Let cool and serve.

Grandma’s Lemon Meringue Pie

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Grandma’s Lemon Meringue Pie

Grandma’s Lemon Meringue Pie. Creamy, lemony and delicious. This is an old family recipe being passed down to a new generation.

Author Cook This Again Mom

Ingredients

• 1 9 ” pre-baked Pie Crust
• 1 1/2 cups Sugar
• 4 tablespoons Flour
• 4 tablespoons Cornstarch
• 1/2 teaspoon Salt
• 2 cups Boiling Water
• 4 Egg Yolks
• 1/3 cup Lemon Juice
• Rind of 2 Lemons
• For the Meringue
• 4 Egg Whites
• Pinch of Salt
• 1/2 cup Sugar

Instructions

• Grate the rind and juice 2 lemons. Use additional lemons if needed to get 1/3 cup lemon juice.
• Mix together sugar, flour, cornstarch, and salt. Set aside.
• Separate 4 eggs. Beat yolks and set aside. Put egg whites into a mixing bowl to make meringue.
• Boil 2 cups of water. Add sugar mixture. Cook and stir until thickened and no longer milky looking. Add a small amount of mixture to egg yolks and stir well. Add yolk mixture back to pan and stir. Add lemon juice and rind, stir, and set aside to cool.
• To make meringue, whip 4 egg whites at medium high speed. When soft peaks start to form, add salt and slowly sprinkle in sugar. Continue to whip until stiff peaks form.
• Add cooled lemon filling to your pre-baked pie crust. Top with meringue. Use back of spoon to make peaks.
• Bake in a 350 degree oven for 10 -15 minutes until meringue is golden brown.