Barbara'S Lemon Meringue Pie
A tangy and sweet lemon meringue pie with a crisp vanilla wafer crust, fluffy meringue topping, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Beat egg yolks well, stir in lemon juice until well blended. Stir egg mixture into sweetened condensed milk, blend well.
- Pour the filling into a pie plate lined with vanilla wafers.
- Beat egg whites until foamy, add cream of tartar and sugar, and beat until stiff peaks form.
- Spread the meringue over the pie filling.
- Bake at 350°F (175°C) for 15 minutes until golden brown.
Tips & Substitutions
For the best meringue, ensure your mixing bowl is completely clean and free of grease. Use fresh eggs for a fluffier meringue, and try adding a pinch of salt to stabilize the egg whites. If you prefer a sweeter pie, consider using a touch more sugar in the filling. For a twist, you can incorporate a bit of lemon zest into the filling for added flavor.
Serving Suggestions
Serve the pie chilled, garnished with lemon slices or fresh berries for a refreshing touch. It pairs beautifully with Aunt Minnie'S Jello Divinity for a delightful dessert spread. Consider serving alongside a scoop of vanilla ice cream or whipped cream for added richness. This pie is perfect for gatherings or as a light finish to any meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. If the meringue starts to weep, reheat the slice in the oven at a low temperature for a few minutes to restore its texture. Keep in mind that meringue is best enjoyed fresh, as it may lose its texture over time.
Nutrition & Diet Analysis (per serving)
Each serving of Barbara'S Lemon Meringue Pie contains roughly 250 calories, with 4g protein, 51g carbohydrates, and 4g fat. It is an excellent source of potassium (65% of the Daily Value) and vitamin C (27% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust instead of vanilla wafers?
Yes, you can use a store-bought pie crust if you prefer. A traditional pie crust or graham cracker crust would work well, but keep in mind that the flavor and texture will differ slightly from the original recipe. Just ensure it fits a nine-inch pie plate.
How can I prevent my meringue from weeping?
To prevent weeping, make sure to spread the meringue all the way to the edges of the pie filling, sealing it to the crust. Bake immediately after spreading to help set the meringue, and avoid refrigeration before serving, as humidity can cause weeping.
Can I make this pie ahead of time?
While the pie can be made a day in advance, it's best to add the meringue just before serving to maintain its texture. If made ahead, store the pie without meringue in the fridge, then whip up and add the meringue before serving for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).