Best Ever Lemon Pie(Ann Landers)
A tangy and sweet lemon pie with a rich lemon flavor, topped with fluffy meringue. Perfect for citrus lovers and special occasions requiring a bright, refreshing dessert.
Ingredients
Instructions
- Mix sugar, cornstarch and a pinch of salt together in a heavy pan.
- Add 2 cups water and cook until thick.
- Combine egg yolks with lemon juice and beat.
- Add the egg yolk mixture to the thickened filling and cook until thickened further.
- Remove from heat and add lemon extract, butter, and vinegar.
- Stir thoroughly to combine.
- Cool slightly and pour into a prepared pie shell.
- Top with Never Fail Meringue and bake or broil until golden if desired.
Tips & Substitutions
For a smoother filling, make sure to sift the cornstarch and sugar together to eliminate lumps. If you're out of lemon extract, you can substitute with an additional tablespoon of lemon juice. To enhance the flavor, consider adding a pinch of lemon zest. If you want a sweeter pie, increase the sugar by a couple of tablespoons, but taste as you go. This pie also pairs beautifully with River Farm Ginger Cookies as a delightful accompaniment.
Serving Suggestions
Serve the pie chilled for the best flavor experience. It can be topped with whipped cream for extra richness or served alongside a scoop of vanilla ice cream. Pairing it with Green Beans, Cream Style can create a delightful contrast in your meal. This lemon pie is perfect for spring gatherings or summer barbecues, offering a refreshing end to any meal.
Storage & Reheating
Store any leftovers in the refrigerator, covered with plastic wrap to prevent the meringue from becoming weepy. It’s best consumed within 2-3 days for optimal freshness. If you need to reheat, do so gently in an oven set to low to avoid melting the meringue too quickly. Avoid microwaving, as it can cause the filling to become watery.
Nutrition & Diet Analysis (per serving)
Each serving of Best Ever Lemon Pie(Ann Landers) contains roughly 172 calories, with 1g protein, 26g carbohydrates, and 6g fat.
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 bottled lemon juice instead of fresh?
Yes, you can use bottled lemon juice, but fresh lemon juice provides a brighter flavor. If using bottled, try to select a high-quality brand to ensure the taste is as close to fresh as possible. You may need to adjust the amount slightly based on the acidity level of the juice.
How do I prevent the meringue from shrinking?
To prevent shrinking, ensure that the meringue is spread all the way to the edges of the pie crust to seal it. Bake the pie at a low temperature and avoid overbeating the egg whites. Additionally, cooling the pie slowly in the oven can help maintain the meringue's structure.
Can I make this pie in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. However, it's best to add the meringue just before serving to maintain its texture. If making the entire pie in advance, store it in the fridge and consume it within 2-3 days for the best quality.
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).