Prep Time: 20 mins | Cook Time: 20 mins | Servings: 8
Ingredients:
Lemon Filling
1 cup sugar
1/2 cup all-purpose flour
3 egg yolks
1/4 teaspoon salt
1 1/3 cups hot water
2/3 cup lemon juice about 3 lemons
Meringue
3 egg whites
2 Tablespoons sugar
1 Prepared Pie Crust
Directions:
Add sugar, flour, egg yolks, lemon juice, hot water and salt to a small saucepan.
Heat over medium heat until it thickens into a pudding; stirring constantly.
Pour into a pie crust that has been pre-baked.
For the meringue, beat egg whites and sugar until they are stiff.
Spread over the lemon filling.
Bake until the meringue is browned.
For the full recipe for fresh lemon pie, scroll to the bottom of this post.
NOTES ABOUT GRANDMA’S LEMON PIE:
Grandma’s Lemon Pie uses fresh lemons. This gives a more authentic lemon flavor. Buy 3 lemons just to be safe to get the right amount of lemon juice.
The trick to great lemon flavor is to get the lemon pulp in with the lemon juice. Avoid the seeds!
Use hot water from the faucet.
You can use a homemade pie crust or a store bought; just be sure to pre-bake it. For the store bought, this typically means pricking with a fork and baking at 400 degrees F for 11 to 14 minutes.
We use a 9-inch deep dish frozen pie crust. If you want to make your own pie crust, try The Country Cook’s version (she even tells you how to pre-bake it).
While making the lemon filling, be sure to stir constantly to prevent it from burning.
The real lemon filling will go from watery to thick in the blink of an eye right about the time the mixture comes to a boil.
When separating the egg yolks from the whites, be sure not to get any yolks in the white part. This will mess up the meringue.
If you want a bigger meringue for this fresh lemon pie, add more whites.
Once you’ve browned the meringue, let it cool on a rack away from the stove top. The heat from the oven or stove top could cause the meringue to weep.
Another way to prevent weeping of the meringue is to make sure you spread the meringue all the way to the crust all the way around the pie.
Use the back of a spoon or a offset spatula to make decorative peaks and valleys in the meringue.
Prepare pie crust as directed on the package. For the store bought, this typically means pricking with a fork and baking at 400 degrees F for 11 to 14 minutes.
In a small saucepan, add sugar, flour, egg yolks, salt, water and lemon juice. Heat over medium low until thick.
Pour into baked pie crust.
Beat egg whites and 2 tablespoons of sugar until the egg whites are stiff and stand up.
Spread onto lemon filling mixture.
Bake at 350 degrees F until the meringue is brown. Keep a close eye!
Notes:
Grandma’s Lemon Pie uses fresh lemons. This gives a more authentic lemon flavor. Buy 3 lemons just to be safe to get the right amount of lemon juice.
The trick to great lemon flavor is to get the lemon pulp in with the lemon juice. Avoid the seeds!
Use hot water from the facet.
You can use a homemade pie crust or a store bought; just be sure to pre-bake it. For the store bought, this typically means pricking with a fork and baking at 400 degrees F for 11 to 14 minutes.
While making the lemon filling, be sure to stir constantly to prevent it from burning.
The real lemon filling will go from watery to thick in the blink of an eye right about the time the mixture comes to a boil.
When separating the egg yolks from the whites, be sure not to get any yolks in the white part. This will mess up the meringue.
If you want a bigger meringue for this fresh lemon pie, add more whites.
The lemon base is truly a lemon pudding. Try skipping the crust and meringue and just eating the pudding.
Once you’ve browned the meringue, let it cool on a rack away from the stove top. The heat from the oven or stove top could cause the meringue to weep.
Another way to prevent weeping of the meringue is to make sure you spread the meringue all the way to the crust all the way around the pie.
Use the back of a spoon or a offset spatula to make decorative peaks and valleys in the meringue.
Try some of our other favorite pie recipes: Grandma’s Pumpkin Chiffon Pie and Impossible Pumpkin Pie.
Source: https://www.theseoldcookbooks.com/grandmas-lemon-meringue-pie/