Grandmas Sunshine Pie a Lemon Meringue Classic
Table of Contents
Recipe Introduction: Grandma's Lemon Meringue Pie
Fancy a slice of sunshine? Honestly, is there anything more comforting than a slice of Grandma's Lemon Meringue Pie ? This recipe is proper lush, and tastes like a hug from your nan!
A Classic Taste of Home
This Old Fashioned Lemon Meringue Pie isn't just a dessert. It is proper British baking heritage, you know? It's a taste of childhood, like when you used to bake with your gran.
This Classic Lemon Meringue Pie Recipe takes a little effort, about 2 hours 15 mins with chilling time, but I promise you, it's dead easy.
It will yield 8 delicious slices.
Why You'll Love This Pie
This Best Lemon Meringue Pie Recipe is all about the perfect balance. It's tart, sweet, and oh-so-satisfying. This pie gives you a bit of vitamin C boost from the lemons.
Plus, it's perfect for any family gathering or a bit of self indulgence! What makes it special is that it is Homemade Lemon Meringue Pie goodness from scratch!
Alright, now that your mouth is watering, let's get to the ingredients. Next up is everything you need to bake this Recipe For Lemon Meringue Pie .
Ingredients & Equipment: Grandma's Secret Weapons
Ready to bake Grandma's Lemon Meringue Pie ? Trust me, this Recipe For Lemon Meringue Pie is worth it! Let's get organised. Here’s what you need. Don't worry, it's all pretty straightforward.
Main Ingredients
This is where the magic happens. We want the best Old Fashioned Lemon Meringue Pie .
For the Crust:
- All-purpose flour: 1 1/4 cups (150g) . Use good quality flour.
- Salt: 1/2 teaspoon (2.5g) . A pinch goes a long way.
- Cold unsalted butter: 1/2 cup (113g) , cubed. Butter must be properly cold.
- Ice water: 1/4 cup (60ml) . Keep it ice cold for the best pastry.
For the Lemon Filling:
- Granulated sugar: 1 1/2 cups (300g) . Regular stuff is fine.
- Cornstarch: 1/4 cup (30g) . This is key for thickening.
- Salt: 1/4 teaspoon (1.25g) . Balances the sweetness.
- Water: 1 1/2 cups (355ml) . Tap water works just fine.
- Fresh lemon juice: 1/2 cup (120ml) . About 3-4 lemons. Use fresh trust me!
- Unsalted butter: 2 tablespoons (28g) . Adds richness.
- Large egg yolks: 4. Go for the best quality free range eggs.
- Lemon zest: 1 teaspoon (5ml) . Zest adds so much flavour.
For the Meringue:
- Large egg whites: 4, room temperature. Room temp is crucial .
- Cream of tartar: 1/4 teaspoon (1.25g) . Helps stabilise the meringue.
- Granulated sugar: 1/2 cup (100g) . More sweetness, of course.
- Vanilla extract: 1/2 teaspoon (2.5ml) . Pure vanilla extract is best.
Seasoning Notes
Lemon is the star. But a few little tweaks make all the difference. This Lemon Meringue Pie Recipe Grandma knew best!
- Lemon Zest: Don't skip this. It's the secret weapon.
- Vanilla Extract: Adds a subtle warmth to the meringue.
- Salt: A pinch in both the crust and filling is essential for balance.
- Substitutions: Lime juice can replace lemon for a Lemon Pie with Meringue Topping .
Equipment Needed
Keep it simple. You don't need fancy gear for this Classic Lemon Meringue Pie Recipe .
- 9 inch pie plate. A standard size is perfect.
- Mixing bowls. Various sizes are always handy.
- Rolling pin. For the crust.
- Whisk. For the filling.
- Saucepan. For cooking the lemon custard.
- Hand mixer or stand mixer. A stand mixer makes the meringue easier.
- Rubber spatula or wooden spoon. To avoid scratching the pan.
- Optional: Kitchen torch. For a fancy meringue finish.
- Household Alternatives: Use a fork instead of a whisk in a pinch. A glass bowl can work as a mixing bowl.
And there you have it! The ingredients and kit you need to bake Grandma's Sunshine Pie . Time to get cooking this Best Lemon Meringue Pie Recipe !
Grandma's Sunshine Pie: Let's Get Baking!
Honestly, nothing screams "home" like a slice of Grandma's Lemon Meringue Pie . It is a Classic Lemon Meringue Pie Recipe that always makes me feel warm and fuzzy inside.
Forget those fancy patisseries for a minute. We're talking proper, Old Fashioned Lemon Meringue Pie goodness today. If you ever wondered How To Make Lemon Meringue Pie , this guide is your new best friend.
Prep Steps: Your Mise en Place Mission
First things first, let's get organised. Mise en place is French for "everything in its place". It means having all your ingredients measured and ready to go.
Trust me, it's a game changer. We are getting ready to make the Best Lemon Meringue Pie Recipe !
For the crust, get your 1 1/4 cups flour , 1/2 teaspoon salt , 1/2 cup cold butter (cubed, naturally), and 1/4 cup ice water prepped.
For the filling, have your 1 1/2 cups sugar , 1/4 cup cornstarch , 1/4 teaspoon salt , 1 1/2 cups water , 1/2 cup lemon juice , 2 tablespoons butter , 4 egg yolks , and 1 teaspoon lemon zest ready.
Finally, for the meringue, grab your 4 egg whites (room temp is key!), 1/4 teaspoon cream of tartar , 1/2 cup sugar , and 1/2 teaspoon vanilla .
step-by-step: From Soggy Bottom to Meringue Mountain
Let's dive in! This Lemon Meringue Pie Recipe Grandma gave me is gold.
- Crust Time: Mix flour and salt. Cut in butter until it looks like breadcrumbs. Add ice water until it forms a dough. Chill for 1 hour . Roll, crimp, and blind bake at 375° F ( 190° C) until golden. About 20- 25 minutes should do it.
- Lemon Love: Whisk sugar, cornstarch, and salt in a saucepan. Stir in water until smooth. Cook on medium, stirring, till thick. Take off heat, whisk in lemon, butter, yolks, and zest. Cook for 1 minute more.
- Pie Power: Pour that yummy lemon filling into the baked crust.
- Meringue Magic: Beat egg whites with cream of tartar until soft peaks. Slowly add sugar, beating till stiff and glossy. Stir in vanilla.
- Top It Off: Spread meringue on the hot filling, sealing the edges. Bake at 350° F ( 175° C) until golden brown, about 12- 15 minutes .
- Cool It, Chill It: Let it cool completely before chilling in the fridge for at least 2 hours .
Pro Tips: Secrets from a Seasoned Baker
Want that Homemade Lemon Meringue Pie to be a showstopper? First, make sure your mixing bowl and beaters are squeaky clean.
Grease is meringue's worst enemy. Next, sealing the meringue to the edges of the crust is vital, it will prevent it from shrinking when it's baked.
If you're short on time, you can make the pie crust a day ahead. Just wrap it well and keep it in the fridge.
This Recipe For Lemon Meringue Pie is about making it work for you!
Now go forth and bake the Easy Lemon Meringue Pie of your dreams!
Recipe Notes
This Grandma's Lemon Meringue Pie isn't just a dessert. It's a hug from the past. A little slice of sunshine.
Every family has their own version of a Classic Lemon Meringue Pie Recipe . This one's mine , and I'm spilling all the secrets.
Trust me, it's worth every single calorie.
Serving Suggestions: Get Ready to Wow
Think about presentation. You know, how to make this Lemon Pie with Meringue Topping look extra special. A simple dusting of icing sugar works wonders.
Or, go fancy pants and add some fresh raspberries or blueberries. They cut through the sweetness perfectly. Oh, and a big dollop of whipped cream? Yes, please! As for drinks, a chilled glass of prosecco adds a bit of fizz.
Or, a simple cup of tea complements the tartness.
Storage Tips: Keep it Fresh
Right, so you’ve made this beautiful Recipe For Lemon Meringue Pie . Now, how do you stop it from going soggy? Honestly, the meringue is a diva.
Refrigerate any leftovers ASAP. They'll last for about 2-3 days. But, be warned, the meringue might weep a little. You can't freeze this beauty.
It's just not gonna work. Reheating? Nah, it's best cold. Straight from the fridge. Trust me on this one.
Variations: Let's Get Creative
Fancy a twist? Turn this into a Lime Meringue Pie by swapping lemon for lime. Boom! You could also try a gluten-free crust if you are feeling wild.
For a Homemade Lemon Meringue Pie that caters to everyone, use a shop bought gluten-free pastry. Also, seasonal swaps? Early summer, throw in some strawberries.
Autumn? Maybe a hint of ginger in the crust.
Nutrition Basics: The Good Stuff
Let's be real, this is not health food. Each slice of my Grandma's Lemon Meringue Pie has about 450-550 calories.
There is protein: 6g. Fat: 25g. Carbs: 60g. Sugar: 40g. But, hear me out! The lemon juice is packed with Vitamin C.
Okay, maybe I'm stretching it. But hey, a little bit of what you fancy does you good, right? It is the Best Lemon Meringue Pie Recipe after all.
So, there you have it! All my notes for my Easy Lemon Meringue Pie . This Lemon Meringue Pie Recipe Grandma gave me is special.
It’s a bit of a labour of love, but the result is pure joy. So, grab your apron, get baking, and prepare for some serious compliments.
This Old Fashioned Lemon Meringue Pie will be a success!
Frequently Asked Questions
Why is my meringue weeping on my Grandma's Lemon Meringue Pie? It's a right soggy bottom!
Weeping meringue is a common woe! It usually happens when the meringue isn't properly cooked or sealed to the crust. Ensure the meringue touches the crust all the way around to create a seal, and bake until the peaks are lightly golden.
You can also try using a stabilized meringue recipe, like Swiss or Italian meringue, which are less prone to weeping.
Can I make Grandma's Lemon Meringue Pie ahead of time?
While freshly made is best, you can prepare elements in advance. The crust can be baked a day ahead and stored at room temperature in an airtight container. The lemon filling can also be made a day ahead and refrigerated.
However, it's best to make the meringue and assemble the pie just before serving, as the meringue tends to soften over time.
My lemon filling is too tart! What can I do?
A tart filling is part of the charm, but if it's too much, you can adjust it. Try adding a tablespoon or two of extra sugar to the filling while it's cooking, tasting as you go. You can also balance the tartness by serving the pie with a sweet accompaniment, like whipped cream or vanilla ice cream.
Think of it like a proper cuppa sometimes it needs a little tweaking!
Can I use bottled lemon juice instead of fresh for Grandma's Lemon Meringue Pie?
While fresh lemon juice gives the best, brightest flavor, bottled lemon juice can work in a pinch. Just be aware that the flavor won't be quite as vibrant and might have a slightly metallic taste. If you do use bottled juice, consider adding a little extra lemon zest to boost the lemon flavor.
How do I get a good crust on the bottom of my pie? Mine always seems a bit pale!
A soggy bottom is a baking nightmare! Blind baking is crucial. Make sure you use pie weights (or dried beans) and bake it long enough until it's lightly golden before adding the filling.
You can also brush the bottom of the crust with egg wash after removing the weights and bake for a few more minutes to create a moisture barrier. This ensures a crispy base that's ready to hold that luscious lemon filling.
Grandmas Sunshine Pie A Lemon Meringue Classic
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 500 |
|---|---|
| Fat | 25g |
| Fiber | 1g |