Grandma’s lemon pie
Servings 8
Ingredients
For the filling:
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 cup hot water
- 3 large egg yolks
- ¼ cup cold water
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon unsalted butter
- Pinch kosher salt
For the meringue:
- 3 large egg whites
- 1/3 cup granulated sugar
- Pinch kosher salt
Instructions
- Preheat the oven to 350°F. Place the pie crust in a pan. Poke holes into the unbaked pie crust with a fork and bake it for about 20 minutes or until it’s lightly browned. Some people prefer to weigh it down with pie weights or beans as it may bubble a bit.
- Meanwhile, in a pot stir together the sugar, flour, and hot water, and cook on medium until the sugar has dissolved, a couple of minutes. Beat the egg yolks with 1/4 cup cold water and add to the pot, then stir in the lemon juice, butter, and salt. Stir and cook until thick, about 5 minutes. Remove from the heat.
- To make the meringue, beat the egg whites with the sugar and salt until they are smooth, light, and fluffy; they should have soft peaks like whipped cream. This should take anywhere from 5 to 10 minutes. (If you don’t have a stand mixer, a strong arm with a whisk or an eggbeater can accomplish this task, too. Please note that by hand it will take much longer than 10 minutes.) Stir in the sugar to the meringue.
- Pour the lemon custard into the baked pie shell and top with the meringue. Bake until the peaks on the meringue are lightly browned, about 10 minutes.