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- Prepare the Pie Crust:
Preheat your oven to 375°F (190°C).
In a large bowl, combine flour and salt. Add the cold butter and use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Gradually add the ice water, one tablespoon at a time, stirring with a fork until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead it gently a few times until it forms a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to chill.
Once chilled, roll the dough out on a floured surface to fit a 9-inch pie dish. Transfer the dough into the pie dish and trim any excess dough, leaving a small overhang. Crimp the edges to form a decorative border.
Prick the bottom of the crust with a fork to prevent it from puffing up while baking. Line the crust with parchment paper or aluminum foil, then fill it with pie weights or dried beans to keep the crust in place.
Bake the crust for 15-20 minutes, or until the edges are golden brown. Remove the weights and parchment paper and bake for an additional 5-7 minutes to ensure the bottom is fully baked and crisp. Set aside to cool. - Make the Lemon Filling:
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add the water and stir until the mixture is smooth.
Over medium heat, bring the mixture to a simmer, whisking constantly until it thickens and becomes translucent (about 5-7 minutes).
In a small bowl, lightly beat the egg yolks. Gradually add about 1/2 cup of the hot sugar mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from curdling.
Pour the egg mixture back into the saucepan with the remaining sugar mixture and cook over medium heat, whisking constantly, for an additional 2-3 minutes until the filling is thickened.
Remove the saucepan from the heat and stir in the lemon juice, lemon zest, and butter until the butter is melted and the mixture is smooth.
Pour the lemon filling into the pre-baked pie crust and spread it out evenly. Set aside while you make the meringue. - Make the Meringue:
In a clean mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form.
Gradually add the sugar, a tablespoon at a time, beating well after each addition. Once the sugar is fully incorporated, add the vanilla extract and continue to beat until the meringue is glossy and stiff.
Spoon the meringue over the lemon filling, spreading it out to the edges of the crust to seal the filling inside. Use the back of a spoon to create soft peaks on top of the meringue for a beautiful texture. - Bake the Pie:
Preheat the oven to 350°F (175°C).
Bake the pie for 10-12 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent the meringue from burning.
Once baked, remove the pie from the oven and let it cool to room temperature. The filling will set as it cools. For best results, chill the pie in the refrigerator for at least 2-3 hours before serving. - Serve and Enjoy:
Once fully chilled, slice the pie into wedges and serve. The bright, tart lemon filling, combined with the sweet and airy meringue, creates a dessert experience that’s simply unforgettable.
Garnish with additional lemon zest or fresh mint if desired.
Tips for the Perfect Lemon Meringue Pie
Don’t Overwork the Dough: When making the pie crust, try not to overwork the dough. Handling it too much can result in a tough crust. Keep the dough cold, and use ice water to help prevent it from becoming too warm while you work with it.
Tempering the Eggs: When adding the egg yolks to the hot sugar mixture, be sure to temper the eggs slowly by adding a little of the hot mixture at a time. This prevents the eggs from scrambling.
Don’t Overbeat the Meringue: Beat the egg whites just until stiff peaks form. Overbeating can cause the meringue to break down and become watery.
Bake the Meringue to Golden Perfection: The meringue should be golden brown on top. Keep a close watch during the final baking step to achieve that beautiful golden color without burning the meringue.
Allow Time to Cool: Let the pie cool completely before slicing, as the filling needs time to set properly. Chilling the pie for a few hours also helps the flavors to develop and makes for cleaner slices.
Conclusion: A Slice of Nostalgia and Comfort
Grandma’s Lemon Meringue Pie is more than just a dessert; it’s a slice of family tradition, a reminder of gatherings around the table, and a beautiful way to honor the past while creating new memories. The perfect balance of tangy lemon filling and sweet, airy meringue makes this pie a timeless classic that will always have a special place in our hearts.
Whether you’re baking it for a special occasion or simply indulging in
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