Excellent Lemon Meringue Pie
A tangy and sweet lemon meringue pie featuring a zesty lemon filling topped with fluffy meringue, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Combine cream cornstarch, 1 1/4 cups sugar, lemon juice, and lemon rind in a saucepan.
- Beat egg yolks and add to the mixture, stirring well.
- Add boiling water gradually, stirring constantly, and cook until thickened.
- Pour filling into the baked pie shell and let it cool slightly.
- In a separate bowl, beat egg whites until stiff peaks form, gradually adding sugar.
- Spread the meringue over the lemon filling, sealing the edges.
- Bake at 350°F (175°C) for 10-15 minutes until meringue is golden.
- Cool before serving.
Tips & Substitutions
For a smoother lemon filling, ensure you whisk the mixture continuously while adding boiling water to prevent lumps. If you want a sweeter meringue, consider adding a bit more sugar to the egg whites. If you run out of cream cornstarch, you can substitute with an equal amount of regular cornstarch. For a fun twist, try pairing this pie with a scoop of vanilla ice cream.
Serving Suggestions
Serve the lemon meringue pie chilled, garnished with additional lemon zest or fresh berries for a pop of color. It pairs beautifully with a dollop of whipped cream or a scoop of ice cream, enhancing the dessert's creamy texture. For a delightful contrast, consider serving it alongside a rich chocolate treat like Jacob'S Gang Favorite Million Dollar Fudge.
Storage & Reheating
Store leftover lemon meringue pie in the refrigerator, covered loosely with plastic wrap to prevent the meringue from becoming soggy. It’s best enjoyed within 2-3 days. Avoid freezing the pie, as the meringue does not thaw well and may weep.
Nutrition & Diet Analysis (per serving)
Each serving of Excellent Lemon Meringue Pie contains roughly 177 calories, with 6g protein, 23g carbohydrates, and 7g fat. It is a good source of protein (12% of the Daily Value).
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 store-bought lemon curd instead of making the filling?
Yes, you can use store-bought lemon curd as a shortcut. Just spread it into the baked pie shell and top with meringue as directed. This will save time and still yield a delicious pie, although the flavor may differ slightly from the homemade filling.
What should I do if my meringue weeps?
If your meringue weeps, it can be due to overcooking or not sealing the edges properly. To prevent this, ensure you spread the meringue all the way to the crust edges to create a seal. Also, avoid baking at high humidity, as this can affect meringue stability.
Can I make this pie ahead of time?
Yes, you can make the lemon filling and bake the pie shell ahead of time. Just add the meringue topping right before serving to maintain its texture. Store the filled pie in the refrigerator for a day, but keep in mind that the meringue is best fresh.
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).