Lemon Pie From Scratch
A zesty homemade lemon pie featuring a tangy lemon filling topped with fluffy meringue, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- In a saucepan, mix sugar and cornstarch and set aside.
- Squeeze the lemons to get juice; add egg yolks and a pat of butter to the lemon juice; set aside.
- Over medium heat, add boiling water to the sugar and cornstarch mixture and stir until the butter has melted and the mixture is thick.
- Remove from heat and pour the lemon filling into the cooled baked pie shell.
- Allow the pie to cool completely.
- In a bowl, beat egg whites and sugar until stiff peaks form.
- Spread or pipe the meringue over the cooled lemon filling.
- Brown the meringue slightly under a broiler or with a kitchen torch before serving.
Tips & Substitutions
For a brighter lemon flavor, consider using Meyer lemons if available. If you prefer a sweeter meringue, increase the sugar slightly. To prevent the meringue from weeping, ensure the filling is completely cool before adding it on top. You can also use store-bought pie crust to save time, making this a quick dessert similar to American recipes.
Serving Suggestions
Serve the lemon pie chilled, garnished with lemon zest or fresh berries for a pop of color. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Enjoy it as a refreshing dessert after a hearty meal or alongside light summer dishes.
Storage & Reheating
Store any leftover lemon pie in the refrigerator, covered with plastic wrap or in an airtight container. It’s best enjoyed within 2-3 days for optimal freshness. If the meringue softens, you can briefly re-crisp the top under a broiler for a minute before serving, but be careful not to burn it.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pie From Scratch contains roughly 344 calories, with 12g protein, 27g carbohydrates, and 21g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of vitamin C and iron.
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 yields the best flavor, bottled lemon juice can be used in a pinch. However, the taste may not be as vibrant, so consider adding a bit of lemon zest for extra freshness.
What can I do if my meringue weeps?
Weeping meringue can occur if the filling is still warm or if it's not baked long enough. To prevent this, let the filling cool completely before adding the meringue, and ensure it is spread evenly to seal the edges well.
How can I make the meringue stiffer?
To achieve a stiffer meringue, ensure your mixing bowl and beaters are completely clean and free from grease. Adding a teaspoon of cornstarch to the sugar can also help stabilize the meringue, making it less likely to weep.
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).