The Lemon Meringue Pie grandmother is a simple old-fashioned recipe with fresh citrus juice. These recipes are a lemon pastry without corn starch but use the regular flour as a thickener instead. The taste is the perfect equation between sweet and tart, and for amateur bakers, the rustic appearance makes it the favorite one. The Grandma’s Lemon meringue pie is a treasure, not too tart and sweet.
This could be the simplest pie ever for lemon. There are a few rules you don’t have to follow. The recipe is simple and easy. To do this, you don’t have to wait until the perfect weather. Lemon Pie’s grandmother always comes out wonderful. In just a few minutes you make the true lemon filling with flour and egg yolks. The base of lemon is a lemon pudding. Try to skip the crust and meringue and just eat the pudding.
Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inches) pie crust, baked
4 egg whites
6 tablespoons white sugar
Directions:
Preheat oven at about 350 degrees F (175 degrees C)
For the Filling:
1. Mix 1 cup of sugar, flour, cornstarch, and salt in a medium saucepan. Whisk together. Mix water, lemon juice, and lemon zest. Cook over medium-high heat, mix often until the mixture boils. Mix the butter. In a small bowl, place the egg yolks and gradually add 1/2 cup of hot sugar. Whisk the egg yolk onto the remaining sugar mixture. Bring to a boil and cook until thick. Remove from heat. Pour the filling into the pastry shell.
For Meringue:
1. Whip the egg whites until foamy in a large glass or metal bowl. Add sugar and whip until the peaks are stiff. Spread the mixture on the pie, stick the crust edges.
In the preheated oven, bake meringue for 10 minutes or until golden brown.
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