✔ In a bowl, whisk together flour and salt.
✔ Cut in cold butter using a fork or pastry cutter until mixture resembles coarse crumbs.
✔ Gradually add ice water and mix until dough forms.
✔ Wrap in plastic wrap and chill for 30 minutes.
✅ A cold dough makes a flaky crust!
2️⃣ Roll & Bake the Crust
✔ Preheat oven to 375°F (190°C).
✔ Roll out dough and place it in a 9-inch pie pan.
✔ Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
✔ Bake for 15 minutes, remove weights, and bake 5 more minutes until golden.
✅ Let it cool while preparing the filling!
3️⃣ Make the Lemon Filling
✔ In a saucepan, whisk together sugar, cornstarch, and water over medium heat.
✔ Cook, stirring constantly, until it thickens (about 3-4 minutes).
✔ In a small bowl, whisk egg yolks and gradually add 2 tablespoons of the hot mixture (this prevents scrambling!).
✔ Slowly whisk the egg mixture back into the pan.
✔ Stir in lemon juice, zest, and butter, cooking until smooth.
✅ The filling should be thick, glossy, and silky!
4️⃣ Pour & Set the Filling
✔ Pour the warm lemon filling into the pre-baked crust.
✔ Let sit at room temp while preparing the meringue.
✅ This helps prevent a weepy meringue!
5️⃣ Make the Meringue
✔ In a clean bowl, beat egg whites & cream of tartar until foamy.
✔ Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
✔ Mix in vanilla extract.
✅ Meringue should be shiny and hold its shape when lifted!
6️⃣ Assemble & Bake
✔ Spread meringue evenly over the lemon filling, sealing the edges to prevent shrinking.
✔ Bake at 375°F (190°C) for 10-12 minutes until golden brown.
✔ Let cool at room temperature, then refrigerate for at least 2 hours before slicing.
✅ A perfectly smooth, airy, and tangy pie!
🔥 Variations & Customization
🔹 Extra Tangy – Add more zest for a punchy lemon flavor! 🍋
🔹 Marshmallow Meringue – Add ½ cup melted marshmallows to the meringue for a softer, fluffier topping!
🔹 Gluten-Free Version – Use a gluten-free crust substitute!
🔹 Mini Lemon Meringue Tarts – Use a muffin tin for individual servings!
🥡 Storage & Serving Tips
✔ Store in the fridge for up to 3 days.
✔ Don’t cover with plastic wrap directly (prevents meringue from collapsing).
✔ Avoid freezing—meringue doesn’t hold up well when thawed.
✅ Best enjoyed fresh for the ultimate taste & texture!
🏆 Final Thoughts: The Best Classic Lemon Meringue Pie!
This Grandma’s Lemon Meringue Pie is a zesty, creamy, and light dessert that’s full of nostalgia and classic flavors. With a buttery crust, smooth lemon filling, and fluffy golden meringue, it’s the perfect balance of tart and sweet!
