The Zingiest Lemon Meringue Pie This Side of the Pond!

Bake the best lemon meringue pie recipe ever! This Grandma Lemon Meringue Pie is tangy, sweet, and oh-so-satisfying. Get the easy recipe now!

Recipe Introduction

Quick Hook

Craving a slice of sunshine? This lemon meringue pie recipe is pure comfort. Honestly, is there anything better than that sweet and tart flavor combo? It's sunshine on a plate.

Brief Overview

Lemon meringue pie isn't just a dessert; it's a classic. it’s believed that lemon pie with meringue origins trace back to the 19th century, becoming a staple in american and european baking.

This perfect lemon meringue pie takes a little effort, but it's totally worth it. plan for about 3 hours total, including chill time.

This recipe makes 8 servings.

Main Benefits

This pie packs a serious vitamin c punch thanks to all that fresh lemon juice! seriously, this could be one of the best fresh lemon juice recipes ever.

Make it for a potluck, a birthday, or just because you need a little joy in your life. what makes this lemon meringue pie recipe special is that it really brings that nostalgic feeling of grandma lemon meringue pie .

Ready to bake? Let's get to those ingredients!

Okay, here's that article section, written just for you! Let's get baking!

Ingredients & Equipment: The Secret Sauce to Perfect Lemon Meringue Pie

Honestly, making a lemon meringue pie recipe isn't rocket science, but having the right stuff makes all the difference. i remember the first time i tried.

Oh my gosh, what a disaster! soggy crust, weeping meringue – you name it. but hey, we learn, right? grandma's lemon meringue pie never failed, and i know i can do it! let's skip all those mistakes.

Main Ingredients: Get 'Em Fresh!

Here's the lowdown on what you'll need. Quality really shines through. I swear, fresh lemons are the only way to go. Bottled juice just doesn't cut it.

• Pie Crust:
  • All-purpose flour: 1 1/4 cups (150g) .
  • Salt: 1/2 teaspoon (3g) .
  • Unsalted butter: 1/2 cup (113g) , super cold.
  • Ice water: 3-5 tablespoons (45-75ml) .
• Lemon Filling:
  • Granulated sugar: 1 3/4 cups (350g) .
  • Cornstarch: 1/4 cup (30g) .
  • Salt: 1/4 teaspoon (1.5g) .
  • Water: 1 1/2 cups (355ml) .
  • Fresh lemon juice: 1/2 cup (120ml) - about 4-5 lemons. Look for lemons that are heavy for their size!
  • Egg yolks: 4 large , lightly beaten.
  • Unsalted butter: 2 tablespoons (28g) .
  • Lemon zest: 1 tablespoon (15ml) .
• Meringue:
  • Egg whites: 4 large , at room temperature .
  • Cream of tartar: 1/4 teaspoon (1.5g) .
  • Granulated sugar: 1/2 cup (100g) .
  • Vanilla extract: 1/2 teaspoon (3ml) .

Seasoning Notes: Zesty Vibes Only

Alright, listen up. it's all about the fresh lemon juice recipes . this is where we bring that brightness. don't be shy with the zest either! it adds so much aroma.

If you're feeling adventurous, a tiny pinch of cayenne pepper in the filling gives it a little kick. honestly, its a lemon pie recipe easy but a little kick makes all the difference.

I love mixing lemon with vanilla – it's like sunshine in a pie!

Equipment Needed: Keep it Simple

Don't need fancy gadgets for this old fashioned lemon meringue pie . Here's the bare minimum to create The Best Lemon Meringue Pie :

• 9-inch pie plate: Glass or ceramic works great.
• Rolling pin: For the crust.
• Mixing bowls: A few different sizes.
• Whisk: Essential for the filling.
• Saucepan: For cooking the lemon curd.
• Rubber spatula: To scrape the bowl clean.
• Electric mixer: Stand or hand mixer – your meringue's best friend!
• Oven: Set to 325° F ( 160° C) for baking.

No rolling pin? A wine bottle works in a pinch. No electric mixer? Arm workout time! A whisk and some elbow grease will get the job done.

This lemon meringue pie using jello pudding, with these ingredients and equipment will be a game changer!. You got this, I have faith in you. Go bake Grandma Lemon Meringue Pie .

Alright, let's talk pie, particularly lemon meringue pie recipe ! i have a secret. i used to be terrified of making this pie.

I thought it was some fancy baking stuff only pros could handle. but honestly? it's totally doable! and the look on people's faces when you present this masterpiece? priceless.

Trust me.

Conquering the Lemon: Prep Like a Pro

First, mise en place is your friend. That means getting everything ready. Measure out your flour. Juice those lemons. Chop that butter. Seriously, it makes a HUGE difference.

Oh, and for time-saving? i like to make the crust a day ahead. wrap it tight and chill it out in the fridge.

It's one less thing to worry about. i will teach how to make lemon meringue pie in this article.

Safety first! Don't be like me and burn yourself on the oven rack. Use oven mitts, people! And always wash your hands.

Lemon Meringue Pie in Seven Steps

Ready to bake? Let's do this! It´s similar to Grandma Lemon Meringue Pie , with a little twist.

1. Make the Crust: Mix 1 1/4 cups flour and 1/2 teaspoon salt. Cut in 1/2 cup cold butter until crumbly. Add 3-5 tablespoons ice water until the dough comes together. Chill for 30 minutes .
2. Blind Bake: Roll out the crust. Bake at 375° F ( 190° C) for 15- 20 minutes with pie weights, then 5- 10 minutes without.
3. Lemon Filling Time: Whisk 1 3/4 cups sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Stir in 1 1/2 cups water and 1/2 cup lemon juice. Cook until thick! Temper 4 egg yolks. Add to filling. Cook for 1 minute . Stir in 2 tablespoons butter and 1 tablespoon zest. We will achieve The Best Lemon Meringue Pie this way.
4. Pour it Up: Pour that luscious lemon filling into your baked crust.
5. Meringue Magic: Beat 4 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form. Add 1/2 teaspoon vanilla.
6. Top It and Bake It: Spread meringue, sealing to the crust. Bake at 325° F ( 160° C) for 15- 20 minutes , until golden brown. The Perfect Lemon Meringue Pie it's almost ready!
7. Cool Down: Let it cool completely before chilling for at least 2 hours .

Pro Tips: Level Up Your Pie Game

• Don't overbake the meringue! It'll get bitter. Keep a close eye on it! The best part is it uses Fresh Lemon Juice Recipes.
• Ever get a soggy crust? Brush it with a little egg white before adding the filling. Trust me!
• Old Fashioned Lemon Meringue Pie , but make it now ! You can make the lemon filling a day ahead and store it in the fridge. Just give it a good whisk before pouring it in.

I know, lemon pie with meringue sounds intimidating. but honestly, with a little patience, you can totally nail it. you can even try lemon meringue pie using jello pudding if you're feeling adventurous.

Go forth and bake that pie! and don't forget to show me the results! it will be an lemon pie recipe easy to make!

Recipe Notes for Your Lemon Meringue Pie Recipe Adventure!

Alright, so you're ready to tackle this lemon meringue pie recipe ? awesome! before you dive in, let's chat about a few things.

Think of these as little cheat codes to make your pie amazing . baking is an art, you know? my grandma lemon meringue pie was always a masterpiece.

Presentation is Key: Plating Like a Pro

Okay, first, let's talk presentation. this isn't just about taste, it's about wowing people. when you plate your perfect lemon meringue pie , think about height.

A nice, generous slice shows off all those delicious layers. a dusting of powdered sugar adds a fancy touch. maybe even a few fresh raspberries? it’s totally up to you!

The Perfect Partners: Sides and Sips

What goes well with a lemon pie with meringue ? honestly, not much is needed! but a scoop of vanilla ice cream is never a bad idea.

A cup of strong black coffee is also wonderful. maybe a glass of lemonade? decisions, decisions!

Storage Secrets: Keeping Your Pie Fresh

Okay, you've made this the best lemon meringue pie ever. Now, how do you keep it that way?

Refrigeration is your friend. keep that baby in the fridge, covered, and it'll be good for about 3 days. i've tried sneaking a bite on day four.

..honestly, it's still pretty good, but maybe don't tell anyone i said that.

Freezing? I wouldn't recommend freezing this one. The meringue tends to get a little sad and weepy when thawed.

Reheating: Nope! This pie is best served cold. Warm lemon curd? No thanks!

Remix It! Dietary Adaptations and Seasonal Swaps

Want to put your own spin on things? Let's get creative!

Gluten-Free? Use a gluten-free pie crust! So easy!

Want to switch things up seasonally? The base is still lemon. but a lemon meringue pie using Jello pudding is still possible! I've seen it done, and it works.

Know Your Numbers: Nutrition Basics

Look, this is pie. it’s not exactly health food. but a slice of this old fashioned lemon meringue pie is good for the soul.

But for those who are curious...here's a super basic breakdown:

Each slice has a good bit of sugar. it also has some protein from the eggs. and a few healthy fats from the butter.

I don't really worry too much about the exact details of nutrition, because that's not what this pie is about.

Listen, making this lemon pie recipe easy is not a daunting task. you've got this! this how to make lemon meringue pie instructions will set you up for success and soon you'll be looking for fresh lemon juice recipes for your own twist.

Don't be afraid to experiment and have fun. happy baking!

Frequently Asked Questions

Why is my lemon meringue pie recipe weeping, and how can I stop it?

A weeping meringue is a common issue, but easily solved! It's usually caused by undercooked meringue or the meringue not being properly sealed to the crust. Make sure your meringue is cooked to stiff, glossy peaks and that it touches the crust all the way around. A quick blast under the broiler right at the end can also help set the outside and prevent weeping. Think of it as giving your meringue a little sunbathing session!

My lemon meringue pie has a soggy bottom! What went wrong with my lemon meringue pie recipe?

Oh dear, a soggy bottom is the bane of any baker's existence, a bit like a rainy bank holiday! This usually means the crust wasn't blind-baked properly. Ensure you blind bake it until it's lightly golden and crisp before adding the filling. You can also brush the inside of the baked crust with a lightly beaten egg white before adding the lemon filling to create a moisture barrier, acting like a waterproof raincoat for your pie.

Can I make lemon meringue pie ahead of time?

You can definitely get a head start! The crust and lemon filling can be made a day in advance and stored separately. However, it's best to make the meringue and assemble the pie just before you plan to bake it. The meringue loses its volume and can become weepy if stored for too long. Think of it as saving the best part for last – a bit like enjoying a nice biscuit with your cuppa.

How do I store leftover lemon meringue pie, and how long will it last?

Store leftover lemon meringue pie in the refrigerator, loosely covered, for up to 2-3 days. Keep in mind the meringue will gradually lose its texture and may become a bit softer over time. But don't worry, it will still taste amazing! Just like a good old Victoria Sponge, it's best enjoyed fresh, but still delicious the next day.

What are some variations I can try to spice up my lemon meringue pie recipe?

Fancy a bit of a twist? Try adding a touch of ginger or cardamom to the crust for a warm, spicy note. You could also experiment with different citrus fruits, like lime or grapefruit, for a unique flavour profile. Or, for a truly decadent treat, swirl some raspberry jam into the lemon filling before topping with meringue. It is an absolute 'scrummy' experience!

Is there a way to make this lemon meringue pie recipe healthier or lower in sugar?

While lemon meringue pie is undeniably a treat, there are ways to make it a little lighter. You could reduce the sugar in the filling and meringue slightly, or use a natural sweetener like Stevia (though be mindful of the taste). You could also opt for a whole-wheat crust or use a lighter meringue recipe using less sugar. Remember, a little bit of what you fancy does you good, so enjoy it in moderation!

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