Grandma’s Lemon Meringue Pie – Don’t Lose This Recipe
📝 Step-by-Step Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). 📄
- Make the Tangy Lemon Filling:
- In a medium mixing bowl, whisk together the sweetened condensed milk, 3 egg yolks, and ½ cup of fresh lemon juice until smooth and thick. 🥣
- Pour the lemon mixture into the prepared 9-inch graham cracker pie crust, spreading it evenly. 🥧
- Whip the Cloud Meringue:
- In a clean, dry glass or metal bowl, beat the 3 egg whites and ½ teaspoon of cream of tartar on medium speed until soft peaks form.
- Gradually add ½ cup of granulated sugar, one tablespoon at a time, while continuing to beat on high speed.
- Beat in 1 teaspoon of vanilla extract until stiff, glossy peaks form. ☁️
- Seal & Top the Pie:
- Spread the meringue over the lemon filling using a spatula.
- Pro Tip: Make sure the meringue touches the edges of the crust all the way around to seal the filling and prevent shrinking while baking!
- Use the back of a spoon to create decorative swirls and peaks on top. 🥄
- Bake & Toast:
- Bake for 12 to 15 minutes until the meringue peaks turn a delicate golden brown. ⏲️🔥
- Chill & Serve:
- Transfer the pie to a wire rack to cool completely at room temperature.
- Refrigerate for at least 3 hours before slicing so the lemon filling sets firmly.
- Slice with a warm, wet knife and enjoy! 😋 Slice picture perfection! 📸
