Lemon Cream Pie
Lemon Cream Pie offers a luscious, tangy filling with a crisp crust, perfect for citrus lovers. The bright lemon flavor combined with creamy texture makes it an ideal dessert for gatherings or special occasions, delivering a refreshing and satisfying treat that balances sweetness and zest.
Ingredients
Instructions
- Combine 1/2 cup sugar and milk and heat until warm.
- Beat the egg yolks until smooth.
- Add flour combined with sugar and salt to the hot milk mixture and cook until it begins to thicken.
- Pour the mixture into a bowl and add lemon juice and grated lemon rind; cook for 1 minute, stirring constantly.
- Add butter and stir well until melted and smooth.
- Pour the filling into a baked pie shell.
- In a separate bowl, beat the egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 4 teaspoons of sugar and beat until stiff peaks form.
- Spread or pipe the meringue over the pie filling.
- Bake the pie at 375°F (190°C) for about 15 minutes until the meringue is golden.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of lemon zest to the filling. If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar when beating the egg whites. Ensure the pie shell is completely cooled before adding the filling to prevent sogginess. For a twist, try pairing this with a side of Ellen'S Broccoli Casserole.
Serving Suggestions
Serve the lemon cream pie chilled, garnished with additional lemon zest or fresh berries for a pop of color. Pair it with light whipped cream or a scoop of vanilla ice cream for a delightful contrast. This pie also makes a wonderful ending to a meal featuring American recipes, such as grilled chicken or pasta dishes.
Storage & Reheating
Store any leftover lemon cream pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to three days. It's best enjoyed chilled. If you prefer a warm pie, reheat individual slices in the microwave for about 15-20 seconds, but be cautious not to overheat, as it can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cream Pie contains roughly 160 calories, with 3g protein, 33g carbohydrates, and 2g fat. It is a good source of potassium (17% of the Daily Value) and vitamin C (10% 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 this pie ahead of time?
Yes, you can prepare the lemon cream pie a day in advance. Just ensure you store it in the refrigerator once assembled, and add the meringue topping shortly before serving to maintain its texture and prevent it from weeping.
What can I use instead of eggs for the meringue?
If you're looking for an egg-free alternative for the meringue, consider using aquafaba, the liquid from canned chickpeas. Three tablespoons of aquafaba can replace one egg white. Whip it until it forms stiff peaks, and proceed as you would with the egg whites.
Is it possible to make a gluten-free version of this pie?
Absolutely! To make a gluten-free lemon cream pie, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Make sure to check that your pie crust is also gluten-free, and you can enjoy this dessert without any gluten concerns.
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).