Grandma's Tangy Lemon Meringue Pie Recipe
Why you will love this Grandma's Tangy Lemon Meringue Pie Recipe
Get ready to enjoy a slice of nostalgia with Grandma's Tangy Lemon Meringue Pie! This easy recipe combines a zesty lemon filling with a light, fluffy meringue on top. In just 40 minutes, you’ll have a bright and refreshing dessert that’s sure to impress everyone at the table. Grab your ingredients and let’s whip up this classic favorite that tastes like home!
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Preheat the oven to 180C or 350F.
Make the Lemon Filling:
- In a medium saucepan, whisk together 1 cup of sugar, flour, cornstarch, and salt.
- Stir in water, lemon juice and lemon zest and cook over medium-high heat, stirring frequently, until mixture comes to a boil, then stir in the butter.
- Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture, now add this to the remaining sugar mixture in the saucepan.
- Bring to a boil and continue to cook while stirring constantly until thick.
- Remove from heat and pour the filling into the baked pie crust.
Make the Meringue:
- In a large glass or metal bowl, whip egg whites until foamy.
- Add sugar gradually, and continue to whip until stiff peaks form.
- Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Recipe Tips
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute the granulated sugar with a sweetener like Stevia or erythritol for the lemon filling and meringue?
Yes, you can use sweeteners like Stevia or erythritol as substitutes for granulated sugar. However, note that they may have different levels of sweetness, so adjust to taste. Make sure to use sweeteners that can tolerate heat for the meringue, as some may not whip well or may not hold their texture.
How should I store leftover lemon meringue pie?
To store leftover lemon meringue pie, cover it loosely with plastic wrap or aluminum foil and refrigerate. It is best consumed within 2-3 days, as the meringue may begin to weep and lose its texture over time.
What can I do if my meringue does not hold its shape or weeps after baking?
If your meringue does not hold its shape, ensure that the egg whites are whipped to stiff peaks before adding the sugar. Also, make sure no yolks are mixed with the whites, as fat can prevent proper whipping. To prevent weeping, spread the meringue all the way to the crust edge to seal it in, and avoid overcooking the pie.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and zesty wine complements the tartness of lemon with its refreshing acidity.
General: Sauvignon Blanc - Known for its bright citrus flavors, this wine enhances the lemony notes of the pie beautifully.
Beer
Portuguese: Super Bock - This pale lager has a light and crisp profile that balances the sweetness of the meringue and the tartness of the lemon.
General: Pilsner - The clean, refreshing taste of a pilsner provides a nice contrast to the rich textures of the pie.
Other Beverages
Lemonade: A refreshing lemonade enhances the pie's lemon flavor and provides a perfect sweet-tart balance.
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