Lillian Wright'S Lemon Pie
Lillian Wright's Lemon Pie offers a tangy, sweet filling with a light meringue topping, perfect for citrus lovers and ideal for a refreshing dessert at gatherings.
Ingredients
Instructions
- Combine 1 cup sugar, 1 1/4 cups water, and butter in a saucepan.
- Heat until sugar dissolves.
- Add cornstarch blended with the remaining water and cook slowly until clear, about 8 minutes.
- Stir in lemon juice and grated lemon rind and cook for about 2 minutes.
- Slowly add beaten egg yolks mixed with milk and bring to a boil.
- Cool the lemon filling.
- Pour the filling into the baked pastry shell.
- Make meringue by beating egg whites with 6 tablespoons sugar and 1 teaspoon lemon juice until stiff peaks form.
- Spread the meringue over the lemon filling.
- Bake at 350°F (175°C) for 12 to 15 minutes until golden.
Tips & Substitutions
For an extra zesty flavor, consider adding a touch of lemon extract to the filling. If you don't have cornstarch, you can substitute with an equal amount of arrowroot or tapioca starch. Make sure to beat the egg whites until they form stiff peaks for a perfect meringue. To prevent weeping, avoid overbaking the meringue and ensure the lemon filling is cooled before topping it.
Serving Suggestions
Serve slices of Lillian Wright's Lemon Pie with a dollop of whipped cream for added richness. It pairs beautifully with Ciara's Hot Chocolate Mix for a delightful dessert duo. Fresh berries or a light fruit salad on the side can complement the tartness of the pie and enhance the presentation. Enjoy chilled for a refreshing treat on warm days.
Storage & Reheating
Store leftover lemon pie in the refrigerator, covered loosely with plastic wrap or foil, to prevent the meringue from becoming soggy. It's best consumed within 2-3 days for optimal freshness. If you need to reheat, do so gently in the oven at a low temperature while covering the meringue with foil to protect it from browning further.
Nutrition & Diet Analysis (per serving)
Each serving of Lillian Wright'S Lemon Pie contains roughly 518 calories, with 16g protein, 26g carbohydrates, and 39g fat. It is an excellent source of protein (32% of the Daily Value) and iron (24% of the Daily Value), and a good source of vitamin A and vitamin C.
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 the lemon filling ahead of time?
Yes, you can prepare the lemon filling a day in advance. Just ensure it’s completely cooled before covering and refrigerating. When ready to serve, pour it into the baked pastry shell and top with meringue just before baking to maintain the meringue's texture.
Why did my meringue weep?
Meringue weeping can occur due to excess moisture or overbaking. Ensure the pie is cooled completely before adding the meringue, and bake it just until golden. Avoid humid conditions, as they can affect meringue stability.
Can I substitute the egg yolks with egg substitutes?
While you can use egg substitutes for the egg yolks, the texture and flavor may differ. Consider using silken tofu blended until smooth or a commercial egg replacer, but keep in mind that it may affect the thickness of the filling.
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).