Grandma's Lemon Meringue Pie Recipe
Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy.
First you make real lemon custard studded with bits of lemon zest. Then you whip up the meringue. Half the meringue gets folded into the filling, and the other half gets spooned on top of the pie.
This is a real made-from-scratch pie, so get out your double boiler. The lemon filling is smooth and thick with lots of egg yolks, butter and lemon juice. And the meringue has a bit of lemon juice whipped in.
More importantly, my husband loved it! I followed this recipe to the letter, however I did make a couple of changes. For the filling I used 1 1/4 cups of sugar, 3 1/2 tablespoons of cornstarch, 1/2 cup fresh lemon juice (my husband loves it to be tarty) and lemon zest from 2 lemons. It turned out perfectly! I've been trying to make this pie for 23 1/2 years. Finally I can make it and I will make it, a lot more times!
I'm an experienced baker but never tried lemon meringue pie because it's not my favorite. The ones I've tried were either sour or gummy or both. A friend requested a lemon pie so I gave it a shot. This recipe turned out perfectly, even I was surprised how much I love the taste. Took the suggestions to use 1/4 c. lemon juice, and milk (2%) instead of water. The filling was beautifully creamy, not too sweet, not too tart. I piled the meringue high on a hot filling. Make sure to nudge the meringue all the way to the edge of the crust to seal the filling. Was very happy with the results. No shrinking meringue, no watery layer, no seepage of the filling after the pie was cut. Even after refrigeration there were just a few little beads of sugary moisture dotting the meringue, but the filling held up and didn't sog up the bottom crust. I used Martha Stewart's Pate Brisee recipe (all butter).
Great flavor but I think my lemons were too big and it had more juice than needed maybe? Wish the recipe woulod have the lemon juice by ounces. The problem I had was that the meringue didn't attach to the curd. I read a lot of the reviews and I made the meringue at the same time as the curd so that once meringue was done the curd was super hot. Another problem wich you can see in the picture I added is that the pie it self had extra liquid. The curd had good consistency but in between meringue and curd there was liquid?? so confuse as to what could had happened. I have made much better lemon meringues with other recipes.