Grandma's Lemon Meringue Pie

By Addie

“A palate-cleansing dessert of fragrant lemon topped with a cloud of light meringue is a real family favorite.”

Ingredients

• 1/2 package (15 oz.) refrigerated piecrust
• 2 cups sugar, divided
• 1/3 cup cornstarch
• 1/4 teaspoon plus 1/8 tsp. salt, divided
• 4 large eggs, separated, at room temperature
• 1/3 cup fresh lemon juice
• 2 Tablespoons unsalted butter
• 1 Tablespoon finely grated lemon rind

Preparation

Step 1

Preheat oven to 425°F. Line a 9-inch pie plate with the piecrust. Line the piecrust with aluminum foil and fill with dried beans or baking weights. Bake for 7 minutes. Remove the foil and beans. Bake until golden, about 5 minutes longer. Cool on a wire rack. Reduce oven to 350°F.


Meanwhile, mix 11/2 cups sugar, cornstarch and 1⁄4 tsp. salt in a saucepan. Beat the egg yolks in a bowl. Whisk 11/2 cups cold water, lemon juice and yolks into the sugar mixture. Bring to a boil, stirring constantly. Boil, stirring, for 1 minute. Remove from heat; stir in the butter and lemon zest. Spoon into the baked piecrust.


Place the egg whites and remaining sugar in a heatproof bowl set on top of a saucepan of simmering water. Beat until the sugar dissolves, 2–3 minutes. Remove the egg mixture from heat. Add the remaining salt. Beat until stiff peaks form, 6–8 minutes longer. Spoon the meringue over the hot pie filling. Bake until the meringue is browned, 12–15 minutes. Serve.