Granny's Famous Lemon Meringue Pie
Welcome to the world of Granny's Famous Lemon Meringue Pie, a regal dessert fit for a queen or king. This centerpiece dessert is the perfect way to cap off a meal, and it's sure to be the highlight of your family potluck dinner or church social.
This perennial springtime favorite is more than just a pie. It's a delicious way to incorporate citrus fruit into your dessert, quickening the senses with its tart lemon custard, and topped in a glorious cloud of toasted meringue. If you're feeling adventurous, substituting lime or even grapefruit juice is a fun way to experiment with different flavor profiles. Or, if you prefer tried and true citrus pie recipes, check out the classic Key Lime Pie.
Ingredients
Lemon Filling1 cup granulated sugar 1⁄4 cup cornstarch 1⁄8 teaspoon salt 1 1⁄2 cups cold water 6 large egg yolks 1 tablespoon lemon zest from 1 lemon 1⁄2 cup lemon juice from 2 to 3 lemons 2 tablespoons unsalted butter
Meringue Topping
1 tablespoon cornstarch 1⁄4 teaspoon cream of tartar 1⁄2 cup granulated sugar 4 large egg whites
1⁄2 teaspoon vanilla extract
Method
- 1. Make one of Granny's oil-based pie crusts. Parbake the crust for 15 to 20 minutes in an oven preheated to 425 F (215 C).
- 2. For the filling: Mix sugar, cornstarch, salt, and water in a large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, then lemon juice, and finally butter. Bring mixture to a brisk simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.
- 3. For the meringue: Mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.
- 4. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot).
- 5. Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to a wire rack and cool to room temperature.
Lemon Meringue Pie: A Timeless Dessert Masterpiece
Lemon meringue pie is a true classic in the world of desserts, a beloved treat that has captured the hearts and taste buds of generations. With its perfect balance of tart, tangy lemon filling and light, fluffy meringue topping, this pie is a masterpiece of flavor and texture that has stood the test of time.
The Origins of Lemon Meringue Pie
The origins of lemon meringue pie can be traced back to the 19th century, when it was first popularized by Elizabeth Goodfellow, a Philadelphia confectioner. Her creation quickly became a sensation, and the pie's popularity spread across America and beyond, cementing its place as a beloved dessert staple.
However, the roots of this iconic treat can be traced even further back, to the invention of meringue itself. This light, airy mixture of whipped egg whites and sugar is believed to have originated in the 17th century, when it was first used as a topping for pies and tarts. It was the perfect complement to the tart, citrusy lemon filling, creating a harmonious balance of flavors that has remained unmatched.
The Art of Crafting the Perfect Lemon Meringue Pie
Each component of a lemon meringue pie plays a crucial role in its overall taste and texture. The crust, often made from a blend of flour, salt, and butter, provides a firm base for the pie, while the lemon filling, made from a mixture of sugar, cornstarch, egg yolks, and fresh lemon juice and zest, delivers the signature tartness that contrasts beautifully with the sweetness of the meringue.
Speaking of the meringue, this crowning glory of the pie is a true testament to the art of baking. Made from whipped egg whites and sugar, it's important to beat the egg whites into stiff peaks to achieve the light, fluffy texture that meringue is known for. A touch of cream of tartar can help stabilize the meringue and prevent it from weeping, ensuring a picture-perfect finish.
A Labor of Love, a Masterpiece of Flavor
Baking a lemon meringue pie is a labor of love, but the result is well worth the effort. It's a dessert that requires patience, precision, and a deep appreciation for the art of baking. From the perfect golden crust to the silky-smooth lemon filling and the towering, cloud-like meringue topping, every bite is a celebration of flavor and craftsmanship.
Whether you're making it for a special occasion or simply indulging in a sweet treat, the process of creating a lemon meringue pie from scratch is a rewarding experience that connects you to a rich culinary tradition. So, roll up your sleeves, preheat your oven, and get ready to create a masterpiece that will delight your senses and transport you to a world of timeless dessert perfection.