La Compe Lemon Pie
A tangy lemon pie with a smooth custard filling and fluffy meringue topping, perfect for citrus lovers and suitable for gatherings or special occasions.
Ingredients
Instructions
- Blend sugar, salt, and cornstarch in a saucepan.
- Add enough milk to wet the dry ingredients and beat in egg yolks; blend well.
- Add the remaining milk and butter; cook over low heat until custard thickens.
- Remove from heat and stir in lemon juice and grated lemon peel.
- Pour the lemon custard into a baked pie shell.
- Beat egg whites until light and peaked.
- Gradually add sugar, one tablespoon at a time, beating after each addition.
- Spread the meringue over the pie filling.
- Bake the pie until the meringue is golden brown.
Tips & Substitutions
To achieve a perfectly smooth lemon custard, ensure you gradually add the milk while continuously stirring to avoid lumps. If you prefer a sweeter pie, consider adding an extra tablespoon of sugar. For a lighter meringue, try folding in a pinch of cornstarch before beating the egg whites, which is a technique often used in Go To Bed Meringues.
Serving Suggestions
Serve this pie chilled for the best flavor experience. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing contrast, consider serving it alongside fresh berries or a light fruit salad. This dessert also complements a cup of herbal tea or coffee perfectly.
Storage & Reheating
Store any leftover La Compe Lemon Pie in the refrigerator, covered with plastic wrap to prevent the meringue from becoming soggy. It’s best enjoyed within 2-3 days, but you can reheat individual slices in the microwave for about 10-15 seconds if you prefer a warm dessert.
Nutrition & Diet Analysis (per serving)
Each serving of La Compe Lemon Pie contains roughly 215 calories, with 3g protein, 46g carbohydrates, and 3g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 941mg 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 use bottled lemon juice instead of fresh lemons?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. Just be aware that the taste may not be as vibrant. For a more natural sweetness, consider browsing more American recipes that utilize fresh citrus.
How can I prevent my meringue from weeping?
To prevent weeping, ensure the meringue is spread over the filling while it's still warm. Additionally, avoid over-beating the egg whites and incorporate cornstarch, which helps stabilize the meringue. This technique is similar to those used in recipes like Dex Cookies.
What can I substitute if I don't have cornstarch?
If you don't have cornstarch on hand, you can use an equal amount of all-purpose flour as a thickening agent. However, keep in mind that it may slightly alter the texture of the custard. Alternatively, arrowroot can be a good gluten-free option.
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).