Grandma's Lemon Meringue Pie

Ingredients and Weight:

For the Crust: * Graham cracker crumbs: 1 1/2 cups * Sugar: 1/4 cup * Unsalted butter, melted: 1/4 cup

For the Lemon Filling: * Sugar: 1 cup * Cornstarch: 1/4 cup * Salt: 1/4 teaspoon * Water: 1 cup * Lemon juice: 1 cup * Lemon zest: 2 tablespoons * Egg yolks: 3 * Unsalted butter, cut into pieces: 1/2 cup

For the Meringue: * Egg whites: 3 * Sugar: 1/2 cup * Cream of tartar: 1/4 teaspoon * Vanilla extract: 1 teaspoon

Preparation Time:

• 15 minutes

Cooking Time:

• 20 minutes (for the crust and filling)
• 15-20 minutes (for the meringue)

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

For the Crust: 1. Preheat oven to 375°F (190°C). 2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch pie plate. 3. Bake for 10 minutes, or until golden brown. Let cool completely.

For the Lemon Filling: 1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water. 2. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, stirring, until thickened and bubbly, about 5 minutes. 3. Stir in the lemon juice, lemon zest, and egg yolks. Cook and stir for 1 minute. Remove from heat. 4. Stir in the butter pieces until melted and smooth. Pour the filling into the cooled crust.

For the Meringue: 1. In a large bowl, beat the egg whites until foamy. 2. Gradually add the sugar, beating until stiff peaks form. Beat in the cream of tartar and vanilla. 3. Spread the meringue over the lemon filling, sealing it all the way to the edges.

Cooking: 1. Preheat oven to 350°F (175°C). 2. Bake for 15-20 minutes, or until the meringue is golden brown.

Nutritional Information:

Per serving (1/8 of the pie):

• Calories: 350
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 75mg
• Sodium: 170mg
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 28g
• Protein: 4g

Dish Characteristics:

• Classic American dessert
• Sweet and tangy flavor
• Creamy and fluffy filling
• Crispy and buttery crust
• Topped with a light and airy meringue

User Comments:

• "This pie is absolutely delicious! The lemon filling is perfectly balanced between sweet and sour, and the meringue is so fluffy and light."
• "I love the combination of the crunchy crust, smooth filling, and crispy meringue. It's the perfect dessert for any occasion."
• "This is the best lemon meringue pie I've ever had. The filling is so creamy and flavorful, and the meringue is just the right amount of sweetness."

Special Precautions and Tips:

• Use fresh lemons for the best flavor.
• Don't overbeat the meringue, as it will become grainy.
• Let the pie cool completely before serving to allow the filling to set.