Jan'S Lemon Pie
A tangy lemon pie with a crisp crust, sweet lemon filling, and fluffy meringue topping, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Grate fresh lemon rind to make 2 teaspoons, then squeeze the lemon and set aside.
- Separate the eggs, reserving the whites for the meringue.
- Mix together sugar, salt, flour, and lemon rind in a saucepan.
- Add water to the dry mixture.
- Stir until smooth.
- Cook over medium heat until the mixture starts to thicken.
- Lightly beat the egg yolks in a separate bowl.
- Add about 3 tablespoons of the hot mixture to the egg yolks and mix well.
- Pour the egg yolk mixture back into the saucepan with the remaining hot mixture and stir until it comes to a boil.
- Add butter and let it cool slightly.
- Pour the filling into the baked pie shell.
- Top with meringue, sealing all edges around the pie.
Tips & Substitutions
For a richer flavor, consider using fresh lemon juice instead of bottled. If you're out of margarine, unsalted butter can be used as a substitution. Make sure to beat the egg whites until stiff peaks form for a fluffy meringue. For a twist, you could add a hint of vanilla to the filling for a deeper taste. This pie is a classic in American recipes.
Serving Suggestions
Serve your lemon pie chilled for the best flavor. It pairs beautifully with a dollop of whipped cream on top or a scoop of vanilla ice cream on the side. For a delightful contrast, consider serving it alongside a fruity salad or a small serving of Chunky Peanut Butter Fudge for a sweet treat after the meal.
Storage & Reheating
Store any leftover lemon pie in the refrigerator, covered loosely with plastic wrap or aluminum foil. It's best enjoyed within 2-3 days for optimal freshness. If the meringue starts to weep, don't worry; it can still taste delicious. To reheat, place it in a preheated oven at 350°F for about 10 minutes, just enough to warm the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Jan'S Lemon Pie contains roughly 150 calories, with 3g protein, 27g carbohydrates, and 3g fat. It is a good source of vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 940mg per serving (41% 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 make the pie crust from scratch?
Absolutely! Making your own pie crust can enhance the flavor and texture of the pie. Use a basic pie dough recipe or try a graham cracker crust for a different twist. Just make sure to pre-bake it until golden brown for the best results.
How can I prevent my meringue from weeping?
To prevent weeping, ensure that the meringue is spread evenly over the filling, sealing it to the crust to exclude air. Bake the pie until the meringue is lightly browned and serve it soon after cooling. You can also add a bit of cornstarch to the meringue for extra stability.
What can I do if my filling doesn't thicken?
If your filling doesn't thicken, it may need more cooking time. Return it to the heat and stir continuously until it reaches the desired consistency. If you find it's still too runny, you can mix a little cornstarch with water and stir it in while cooking to help it thicken up.
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).