Grandma'S Lemon Pie
A tangy and sweet lemon pie with a rich custard filling and fluffy meringue topping, perfect for citrus lovers and family gatherings alike.
Ingredients
Instructions
- In a clean pot, combine the plain flour, sugar, milk, margarine, and egg yolks.
- Cook over medium heat, stirring constantly until the mixture thickens and begins to boil.
- Remove from heat and stir in the lemon juice and grated lemon zest if using.
- Pour the hot filling into a prepared pie crust or dish.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gradually add sugar to the egg whites and continue beating until glossy.
- Spread or pipe the meringue over the lemon filling, sealing the edges.
- Bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until the meringue is golden brown.
- Allow to cool before serving.
Tips & Substitutions
To achieve a perfectly smooth lemon filling, ensure you whisk the egg yolks thoroughly before adding them to the pot. If you prefer a lighter meringue, consider using aquafaba instead of egg whites as a vegan substitute. For a twist, try adding a teaspoon of vanilla extract to the filling for enhanced flavor. This pie pairs well with a scoop of vanilla ice cream for a delightful dessert experience.
Serving Suggestions
Serve the lemon pie chilled with a dollop of whipped cream or a sprinkle of powdered sugar on top for added sweetness. It pairs wonderfully with fresh berries such as strawberries or blueberries for a refreshing contrast. For a complete meal, consider serving it alongside a light salad or a bowl of Golden Vegetable Soup.
Storage & Reheating
Store any leftover lemon pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. To enjoy it again, simply serve it cold or let it sit at room temperature for about 30 minutes before serving. Avoid reheating the meringue as it may lose its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Lemon Pie contains roughly 516 calories, with 7g protein, 78g carbohydrates, and 21g fat. It is an excellent source of iron (43% of the Daily Value), and a good source of calcium and potassium.
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 make this pie ahead of time?
Yes, you can prepare the lemon filling and meringue separately a day in advance. Store the filling in the refrigerator and assemble the pie the next day before baking the meringue. This allows for better flavor development and simplifies your preparation on the day of serving.
What can I use instead of margarine?
You can substitute margarine with an equal amount of unsalted butter for a richer flavor. If you need a dairy-free option, try coconut oil or a plant-based butter substitute. Just ensure it melts smoothly when mixed with the other ingredients.
How do I prevent the meringue from weeping?
To prevent weeping, ensure that your meringue is spread over the filling while it's still warm, as this helps seal the moisture. Additionally, you can add a tablespoon of cornstarch to the sugar before beating the egg whites, which helps stabilize the meringue.
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).