Edith Harris' Lemon Meringue Pie
A tangy and sweet lemon meringue pie with a creamy filling and fluffy meringue topping, perfect for lemon lovers and special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- Using a mixer at high speed, beat egg yolks until fluffy.
- Add sweetened condensed milk and lemon juice to the egg yolks.
- Beat until creamy.
- Pour the mixture into the baked, cooled pie crust.
Tips & Substitutions
For a perfectly fluffy meringue, ensure your mixing bowl is completely clean and free of grease. If you prefer a sweeter pie, consider increasing the sugar in the filling slightly. If you don't have yellow food coloring, you can omit it or use a small amount of turmeric for natural coloring. This pie pairs beautifully with Pecan Brittle Candy for a delightful dessert combination.
Serving Suggestions
Serve this lemon meringue pie chilled, garnished with a sprinkle of lemon zest for added flavor. It pairs well with fresh berries or a scoop of vanilla ice cream. For a more festive touch, consider serving it alongside Glazed Pear Shortcake for a delightful dessert spread.
Storage & Reheating
Store leftover lemon meringue pie in the refrigerator, loosely covered to prevent the meringue from weeping. It's best enjoyed within 2-3 days for optimal freshness. Avoid freezing as the meringue may lose its texture and the filling can separate upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Edith Harris' Lemon Meringue Pie contains roughly 329 calories, with 7g protein, 67g carbohydrates, and 5g fat. It is an excellent source of vitamin C (41% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 4g 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
Why did my meringue weep or shrink?
Meringue can weep if it hasn't been cooked long enough or if the humidity is high. Make sure to beat the egg whites until stiff peaks form and bake the pie until the meringue is golden brown. Also, adding a bit of cornstarch to the meringue can help stabilize it.
Can I use bottled lemon juice instead of fresh?
Yes, you can use bottled lemon juice, but fresh lemon juice will provide a brighter, more vibrant flavor. If using bottled, choose a high-quality brand to ensure the best taste in your pie.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, you can blind bake it until lightly golden before adding the filling. Additionally, brushing the inside of the crust with a thin layer of melted chocolate can create a barrier that helps keep it crisp.
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).