Lemon Pie(For 9-Inch Pie)
A tangy and sweet lemon pie with a smooth filling, perfect for citrus lovers and ideal for summer gatherings or brunch desserts.
Ingredients
Instructions
- Mix 3/4 cup sugar, 3 tablespoons cornstarch, and salt well. Grate lemon rind into dry ingredients.
- Add lemon juice and egg yolks to the dry mixture and mix well.
- Add a few drops of water if necessary to thin the mixture.
- Bring water to a boil and add the lemon mixture to it.
- Boil for 2 to 3 minutes until thickened.
- Remove from heat and add butter, stirring until melted.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Spread the lemon filling into a prepared pie crust and top with meringue.
- Bake at 350°F (175°C) until meringue is golden brown, about 10-15 minutes.
Tips & Substitutions
To enhance the lemon flavor, consider using fresh lemon juice and zest. If you're out of cornstarch, you can substitute with an equal amount of arrowroot powder. For a gluten-free version, replace flour with a gluten-free blend. Ensure that your egg whites are free of yolk for perfect meringue peaks, which can also be used in recipes like No Oil Cake.
Serving Suggestions
Serve your lemon pie chilled, garnished with fresh berries or a dollop of whipped cream for added richness. It pairs beautifully with a side of Mashed Potatoes And Turnips for a balanced meal. For a refreshing drink, consider serving it with iced tea or lemonade to complement the citrus flavors.
Storage & Reheating
Store leftover lemon pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To enjoy the meringue's texture, it's best served fresh, but you can reheat individual slices in a microwave for about 10-15 seconds. Avoid freezing, as it may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pie(For 9-Inch Pie) contains roughly 498 calories, with 7g protein, 105g carbohydrates, and 7g fat. It is an excellent source of potassium (106% of the Daily Value), vitamin C (61% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of protein and calcium. It also contributes 7g of dietary fiber toward your daily target.
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 crust for this recipe?
Absolutely! A store-bought pie crust can save time and effort. Just make sure to follow the package instructions for pre-baking the crust if required, to ensure it stays crisp beneath the lemon filling.
How can I prevent the meringue from weeping?
To prevent weeping, make sure to spread the meringue all the way to the edges of the crust, sealing it well. Also, avoid cooling the pie too quickly; let it cool gradually at room temperature before refrigerating.
What can I do if my meringue doesn't form stiff peaks?
If your meringue isn't forming stiff peaks, ensure your mixing bowl and beaters are completely clean and free from any grease. Adding a pinch of salt or cream of tartar can also help stabilize the egg whites and achieve the desired texture.
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).