Lemon Pie Without Milk
A tangy lemon pie with a crisp crust, zesty lemon flavor, and fluffy meringue topping, perfect for citrus lovers and special occasions alike.
Ingredients
Instructions
- Mix sugar, cornstarch, and salt in a saucepan.
- Add boiling water and cook until thickened.
- Stir in lemon juice and grated lemon rind.
- Gradually add beaten egg yolks, stirring constantly.
- Pour the filling into a baked pie shell.
- Cover with meringue and brown in the oven.
- Bake at 350°F until meringue is golden.
Tips & Substitutions
For a thicker filling, ensure you cook the mixture long enough after adding boiling water. If you're out of cornstarch, you can substitute with an equal amount of arrowroot powder. For an added depth of flavor, consider adding a pinch of vanilla extract. When making meringue, make sure your bowl is completely clean and free of any grease to ensure it whips properly.
Serving Suggestions
Serve the lemon pie chilled for a refreshing dessert. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful contrast, consider serving it alongside a light salad like Atlanta Apple Salad, which offers a crisp texture and sweet flavor that complements the tartness of the pie.
Storage & Reheating
Store any leftover lemon pie in the refrigerator, covered with plastic wrap or in an airtight container. It is best consumed within 2-3 days for optimal freshness. If you need to reheat, do so in a low oven at 300°F for about 10 minutes, but note that meringue may lose some of its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pie Without Milk contains roughly 343 calories, with 11g protein, 7g carbohydrates, and 31g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 931mg per serving (40% 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 a store-bought pie shell instead of homemade?
Absolutely! A store-bought nine-inch pie shell can save you time and effort. Just ensure it's pre-baked according to package directions before adding the lemon filling. This will help maintain the texture and flavor of your pie.
What can I do if my meringue weeps?
Weeping meringue can occur due to excess moisture or undercooking. To prevent this, ensure your meringue is cooked until golden and completely cool before serving. Additionally, adding a bit of cornstarch to the meringue mixture can help stabilize it.
Can I make this pie ahead of time?
Yes, you can make this lemon pie a day in advance. Just be sure to keep it refrigerated. However, for the best texture and flavor, consider adding the meringue right before serving to prevent it from becoming soggy.
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).