Great Grandma Sylvia's Lemon Meringue Cloud
Standard
Upgraded
Elevated
A classic lemon meringue pie, simplified for the home baker. This version focuses on ease and readily available ingredients, delivering a bright and tangy dessert.
1 1/2 cups
Graham cracker crumbs
1/4 cup
Granulated sugar
6 tbsp
Melted butter
1 1/2 cups
Granulated sugar
1/4 cup
Cornstarch
See all 14 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A classic lemon meringue pie, simplified for the home baker. This version focuses on ease and readily available ingredients, delivering a bright and tangy dessert.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 350°F (175°C).
Combine all Crust ingredients and press into a 9-inch pie plate. Bake for 8-10 minutes, then cool.
In a saucepan, whisk together the Granulated sugar, Cornstarch, and Salt from the Lemon Filling group. Gradually whisk in Water.
Cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat and cook for 1 minute more.
Remove from heat and stir in Lemon juice, Lemon zest, Egg yolks, and Butter. Stir until smooth.
Pour Lemon Filling into the cooled crust.
In a clean, dry bowl, beat Egg whites from the Meringue group with Cream of tartar until soft peaks form.
Gradually add Granulated sugar, beating until stiff, glossy peaks form.
Spread Meringue over Lemon Filling, sealing to the edges of the crust.
Bake for 12-15 minutes, or until Meringue is golden brown.
Let cool completely before serving.
1 1/2 cups
150 g
Graham cracker crumbs
1/4 cup
60 mL
Granulated sugar
6 tbsp
85 g
Melted butter
1 1/2 cups
360 mL
Granulated sugar
1/4 cup
30 g
Cornstarch
1/4 tsp
1.25 mL
Salt
1 1/2 cups
360 mL
Water
1/2 cup
120 mL
Lemon juice-freshly squeezed
2 tbsp
30 mL
Lemon zest
4
55 g
Egg yolks
2 tbsp
30 mL
Butter
4
55 g
Egg whites
1/2 cup
100 g
Granulated sugar
1/4 tsp
1.25 mL
Cream of tartar
Equipment
9-inch pie plate
Saucepan
Whisk
Mixer
1 1/2 cups
150 g
Graham cracker crumbs
1/4 cup
60 mL
Granulated sugar
6 tbsp
85 g
Melted butter
1 1/2 cups
360 mL
Granulated sugar
1/4 cup
30 g
Cornstarch
1/4 tsp
1.25 mL
Salt
1 1/2 cups
360 mL
Water
1/2 cup
120 mL
Lemon juice-freshly squeezed
2 tbsp
30 mL
Lemon zest
4
55 g
Egg yolks
2 tbsp
30 mL
Butter
4
55 g
Egg whites
1/2 cup
100 g
Granulated sugar
1/4 tsp
1.25 mL
Cream of tartar
Instructions
Preheat oven to 350°F (175°C).
Combine all Crust ingredients and press into a 9-inch pie plate. Bake for 8-10 minutes, then cool.
In a saucepan, whisk together the Granulated sugar, Cornstarch, and Salt from the Lemon Filling group. Gradually whisk in Water.
Cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat and cook for 1 minute more.
Remove from heat and stir in Lemon juice, Lemon zest, Egg yolks, and Butter. Stir until smooth.
Pour Lemon Filling into the cooled crust.
In a clean, dry bowl, beat Egg whites from the Meringue group with Cream of tartar until soft peaks form.
Gradually add Granulated sugar, beating until stiff, glossy peaks form.
Spread Meringue over Lemon Filling, sealing to the edges of the crust.
Bake for 12-15 minutes, or until Meringue is golden brown.
Let cool completely before serving.
Nutrition per serving
You May Also Like
Aunt Petunia's Pickled Beet & Blood Orange Salad
No reviews yet
Grandpa Fitzwilliam's Pheasant Pithivier
No reviews yet
Aunt Clementine's Cardamom and Rosewater Rice Pudding
No reviews yet
Grandpa Silas’s Oyster and Spinach Stuffing
The Governor's Grand Marnier Crème Renversée
No reviews yet
The Governess's Pistachio Rosewater Baklava
No reviews yet
Comments