January 27, 2025

grandmas lemon meringue pie

Grandmas Lemon Meringue Pie

Grandma’s Lemon Meringue Pie is a dish that many families cherish, often served during special occasions. It features a flaky crust, tangy lemon curd, and a fluffy meringue topping. This pie not only satisfies sweet cravings, but it also holds a special place in family traditions. If you’re curious about how to recreate this classic dessert and the memories it brings, keep going to discover its history and recipe.

Why You’ll Love This Recipe

When you take a bite of Grandma’s Lemon Meringue Pie, you’ll instantly appreciate the delightful combination of flavors and textures that make it a favorite dessert.

The balanced sweetness of the lemon filling pairs perfectly with the flaky, homemade pie crust, creating a satisfying crunch. The smooth lemon curd adds a revitalizing tang, while the fluffy meringue topping provides a light, toasted finish. Partially blind baking the crust helps to avoid a soggy bottom, ensuring a crisp texture.

This pie isn’t just delicious; it’s also easy to prepare. With clear instructions and a step-by-step process, you can whip it up in about 40 minutes.

Plus, its visual appeal, from golden peaks to bright lemon zest, makes it a standout dessert for any occasion, whether it’s a birthday or holiday gathering.

History

The history of lemon meringue pie reveals a fascinating journey that spans centuries and continents. It all began in the Middle Ages, with lemon-based pies and custards gaining popularity.

By the 1700s, the French introduced meringue, which added a delightful topping to desserts. In 1739, cookbook author Menon shared a recipe for a meringue-covered apple dessert, paving the way for future creations.

The modern version of lemon meringue pie emerged in the 1800s, with the first mention of “lemon cream pie” appearing in 1869. Elizabeth Goodfellow, a Philadelphia pastry shop owner, is often credited with its creation. Lemon meringue pie is celebrated today for its refreshing combination of flavors, showcasing a delightful balance between tangy lemon curd and sweet meringue.

Today, this beloved dessert showcases a mix of European and American influences, celebrated worldwide for its tangy and sweet flavors.

Recipe

Ingredients
– 1 9-inch pie crust (pre-baked, unbaked, or homemade)
– 1 cup granulated sugar
– 2 tablespoons all-purpose flour
– 3 tablespoons cornstarch
– 1/4 teaspoon salt
– 1 1/2 cups water
– 1/2 cup lemon juice
– 1 tablespoon lemon zest
– 2 tablespoons butter
– 4 egg yolks
– 4 egg whites
– 1/4 teaspoon cream of tartar

Cooking Instructions

In a medium saucepan, whisk together the granulated sugar, flour, cornstarch, and salt. Stir in the water, lemon juice, and lemon zest. Cook the mixture over medium-high heat, stirring frequently, until it comes to a boil.
Once boiling, remove the saucepan from heat and stir in the butter until it melts. In a separate bowl, gradually whisk the hot sugar mixture into the egg yolks until combined. Pour this mixture back into the saucepan and set aside.
Preheat your oven to 350 degrees F (175 degrees C).
In a clean mixing bowl, whip the egg whites and lemon juice until foamy. Gradually add in the granulated sugar while continuing to whip the mixture until stiff peaks form. You can add the cream of tartar at this stage for better stability.
Spread the meringue over the lemon filling in the pie crust, making sure to seal the edges where the meringue meets the crust to prevent shrinkage during baking.
Bake the pie in the preheated oven for about 10 minutes, or until the meringue is golden brown. Once done, remove from the oven and let it cool before serving.

When making lemon meringue pie, it’s important to use fresh egg whites for the best meringue results, as they whip better and yield a fluffier texture. Additionally, letting your egg whites come to room temperature before whipping can greatly improve the meringue’s volume.

Make sure you seal the edges of the meringue to the crust; otherwise, it may shrink during baking. For best results, it is recommended to serve the pie the same day to enjoy its optimal taste and texture.

Enjoy your delicious creation!

Final Thoughts

As you savor the delightful taste of Grandma’s Lemon Meringue Pie, it’s easy to appreciate the history and tradition behind this beloved dessert.

Originating from the 1790s, lemon-based desserts gained popularity, with meringue toppings emerging in France. This pie celebrates culinary heritage, blending European and American cooking traditions. Additionally, the use of historic trading routes helped introduce lemons to America, enhancing the dessert’s flavor profile.

Each bite combines the tartness of fresh lemons, the sweetness of sugar, and the airy texture of meringue, creating a unique flavor experience.

As you enjoy this timeless treat, remember that it’s more than just dessert; it’s a connection to family and generations past.

FAQ

If you’ve got questions about making Grandma’s Lemon Meringue Pie, you’re not alone. To guarantee a successful pie, always use room temperature ingredients for the meringue; this helps it form peaks. Spread the meringue to the edges of the crust to prevent weeping. Pre-bake your crust to avoid sogginess, and bake the meringue at moderate heat to avoid quick browning. If it browns too fast, cover it with foil. Make sure the filling is hot before adding the meringue, and let the pie cool on a wire rack for at least an hour before refrigerating. For best results, consume the pie on the same day, as meringue can weep and separate over time.

The perfect balance of balanced layers ensures that each slice of pie looks as good as it tastes.

Happy baking!