Lemon Pie(Recipe Of Mrs. R. O. Moberly, A Past President)
A tangy, creamy lemon pie with a buttery crust, featuring a smooth lemon filling and light meringue topping, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Preheat the oven and prepare the pie crust, then bake until lightly browned.
- In a saucepan, combine 8 tablespoons of cornstarch, 2 cups of sugar, salt, and lemon juice with water to make 1 cup liquid.
- Cook the mixture over medium heat, stirring constantly until it thickens.
- Remove from heat and add 5 egg yolks, 2 tablespoons of butter, and mix well.
- Pour the lemon filling into the baked pie crust.
- In a separate bowl, beat 3 egg whites until stiff peaks form, gradually adding 6 tablespoons of sugar.
- Spread the meringue over the lemon filling, sealing the edges.
- Bake the pie until the meringue is lightly browned, then cool before serving.
Tips & Substitutions
To enhance the flavor of your lemon pie, consider using fresh lemon juice and zest for a more vibrant taste. If you're out of cornstarch, you can substitute it with an equal amount of flour, but the texture may differ slightly. Ensure your egg whites are at room temperature for better volume when making the meringue. For a twist, try adding a hint of vanilla extract to the filling.
Serving Suggestions
Serve lemon pie chilled, garnished with fresh berries or a dollop of whipped cream for added richness. It pairs beautifully with Ruby Red Rhubarb Pudding, making for a delightful dessert duo. For a refreshing beverage, consider serving it with iced tea or lemonade to complement the pie's citrus flavors.
Storage & Reheating
Store any leftover lemon pie in the refrigerator, covered with plastic wrap or in an airtight container to prevent the meringue from becoming soggy. It’s best consumed within 2-3 days for optimal freshness. If needed, you can reheat it gently in the oven at a low temperature, but be cautious not to cook the meringue further.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pie(Recipe Of Mrs. R. O. Moberly, A Past President) contains roughly 113 calories, with 8g protein, 20g carbohydrates, and 1g fat. It is an excellent source of iron (28% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 974mg per serving (42% 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 filling and meringue ahead of time. Just bake the pie crust and let it cool, then store the filling and meringue separately in the refrigerator for up to a day. Assemble and bake the pie just before serving for the best texture.
What can I use instead of egg whites for the meringue?
If you're looking for an egg-free alternative for the meringue, aquafaba (the liquid from canned chickpeas) can be whipped to form peaks similarly to egg whites. Use about 3 tablespoons of aquafaba for each egg white, and add sugar gradually while beating until stiff peaks form.
How do I know when the meringue is done baking?
The meringue is done baking when it turns a light golden brown color and feels firm to the touch. Keep a close eye on it as it bakes, as it can quickly go from perfectly browned to burnt. A lower temperature setting can help achieve an even browning.
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).