Lemon Pie(Yields 1 Pie)
A tangy and creamy lemon pie with a buttery crust, bursting with lemon flavor and topped with fluffy meringue, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Combine sugar and cornstarch in a saucepan with butter, lemon rind, lemon juice, and egg yolks.
- Stir in milk and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and cool.
- Fold in sour cream.
- Pour into baked pie shell.
- In a separate bowl, beat egg whites, 1/4 cup sugar, and cream of tartar until stiff peaks form to make meringue.
- Spread the meringue over the filled pie.
- Bake at 400°F (200°C) until the meringue is golden brown.
- Chill the pie for 2 hours before serving.
Tips & Substitutions
For a smoother filling, ensure your cornstarch is well mixed with the sugar before adding it to the saucepan. If you want a lighter texture, substitute some of the sour cream with nonfat yogurt for a tangy twist. Be cautious not to overbeat the egg whites; they should be just stiff enough to hold peaks but not dry. This pie pairs beautifully with Cornmeal Griddle Cakes for a delightful brunch.
Serving Suggestions
Serve the lemon pie chilled, garnished with fresh berries or a dollop of whipped cream to enhance its tartness. It makes a refreshing dessert after a hearty meal. Pair it with a light salad or some fresh fruit for a complete dining experience. For a unique twist, consider serving with slices of the Apple Tart(Easy) to complement the flavors.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or foil and refrigerate for up to 3 days. If you want to keep the meringue from weeping, avoid stacking items on top of the pie. Reheat individual slices in the microwave for 10-15 seconds, but be aware that the meringue may lose some texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pie(Yields 1 Pie) contains roughly 427 calories, with 6g protein, 49g carbohydrates, and 24g fat. It is a good source of calcium (12% of the Daily Value) and protein (11% 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 crust for this recipe?
Yes, using a store-bought pie crust is completely acceptable and can save you time. Look for a 9-inch pre-baked pie shell to simplify the process. Just ensure it's fully cooled before adding the lemon filling to prevent sogginess.
What can I substitute for sour cream?
If you don’t have sour cream on hand, plain Greek yogurt is an excellent substitute, offering a similar tang and creaminess. You can also use crème fraîche or buttermilk in a pinch, adjusting the quantity to maintain the right consistency in the filling.
How do I prevent the meringue from weeping?
To prevent the meringue from weeping, make sure to spread it all the way to the edges of the pie crust, sealing it. Additionally, bake it until golden brown and let the pie cool completely before refrigerating. This helps to maintain the texture and prevents moisture from forming.
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).