Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the water and lemon juice until smooth. Add the butter and place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
3. In a small bowl, whisk the beaten egg yolks. Gradually whisk in about 1 cup of the hot lemon mixture until well combined. Pour the egg yolk mixture back into the saucepan with the remaining lemon mixture, stirring constantly. Return to heat and bring to a gentle boil. Cook and stir for an additional 2 minutes.
4. Remove from heat and stir in the grated lemon zest. Pour the lemon filling into the pre-baked pie crust and set aside.
5. In a bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, beating on high until stiff peaks form. Spoon the meringue over the hot lemon filling, spreading it to the edges to seal the pie.
6. Bake for 12-15 minutes or until the meringue is golden brown. Allow to cool completely on a wire rack before serving.
7. Slice, serve, and savor each mouthwatering bite of Grandma’s Lemon Meringue Pie. Enjoy the creamy lemon filling and the light, airy meringue that make this dessert truly unforgettable.
This recipe is more than just a dessert – it’s a connection to the past and an opportunity to create new memories. Whether it’s a holiday celebration, a family gathering, or simply a treat for yourself, Grandma’s Lemon Meringue Pie is a reminder of the love and joy that can be shared through a humble yet extraordinary dish. Trust me, once you taste it, you’ll understand why this recipe is worth saving and making time and time again.
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